Servings: 12 square slices
Total Time: 25 minutes

Hey there!

Let me show you the easiest way to make pancakes for a crowd—sheet pan pancakes using pancake mix! No flipping, no waiting at the stove, just pour, bake, slice, and serve. I make this all the time when I’ve got people over or just want breakfast for the week. It’s cozy, warm, and feeds everyone at once. You’ll love how fluffy these turn out and how easy they are to clean up.

🧾 What You’ll Need:

• 3 cups pancake mix (use your favorite brand)
• 2 eggs
• 2 1/2 cups milk
• 2 tablespoons melted butter (plus more for greasing the pan)
• 1 teaspoon vanilla extract (optional but so good)
• Maple syrup, butter, and berries for topping (optional but encouraged)

💛 Why I Love This Recipe

I started making sheet pan pancakes on lazy Sunday mornings, and honestly, I never looked back. It saves time, turns out perfect every time, and tastes amazing. Here’s why it’s a go-to:

• No standing at the stove flipping pancakes one by one.
• Feeds a crowd easily—or gives you leftovers for the week.
• Customizable—add fruit, chocolate chips, or spices right in the batter.
• Even cooking—no burnt spots or raw centers.

🔬 Why This Recipe Works (Quick Science)

Pancake mix has leavening agents (like baking powder) already inside, so when mixed with liquid and eggs, it creates bubbles that make the pancakes rise and turn fluffy in the oven. Baking in a sheet pan gives you even heat from all sides, so the pancake bakes up soft inside with golden edges—no flipping needed.

⚠️ Common Mistakes

• Overmixing the batter – This can make the pancakes tough. Just stir until combined.
• Not greasing the pan well – Always grease it so nothing sticks.
• Using too small of a pan – A crowded pan makes it too thick and undercooked in the middle.
• Overbaking – Keep an eye on it, or it can get dry!

🍽️ What to Serve With

• Crispy bacon or sausage
• Scrambled eggs
• Fresh fruit or smoothies
• Coffee or a vanilla latte
• Extra maple syrup or flavored syrups (blueberry is 🔥)

❓ FAQ

Can I use almond milk or oat milk?
Yep! Any milk works, just use the same amount.

Can I freeze leftovers?
Absolutely—wrap slices and freeze up to 2 months. Reheat in toaster or oven.

Do I need parchment paper?
Nope! Just grease the pan well with butter or cooking spray.

⚙️ Tools You’ll Need

• Mixing bowl
• Whisk
• Measuring cups and spoons
• Quarter sheet pan (9×13 inch)
• Oven
• Rubber spatula

🔁 Substitutions & Variations

• Dairy-free? Use almond or oat milk and plant-based butter.
• Add-ins: Toss in blueberries, mini chocolate chips, or chopped bananas.
• Spices: Add a dash of cinnamon or nutmeg to the batter.

⏳ Make-Ahead Tips

Make the batter the night before and store in the fridge. Just give it a gentle stir in the morning and bake.

🔪 How to Make Easy Sheet Pan Pancakes

Step 1: Preheat the Oven & Grease the Pan

Preheat your oven to 425°F. Use butter or nonstick spray to grease a 9×13 sheet pan generously.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together 2 eggs, 2 1/2 cups milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract.

Step 3: Add Pancake Mix

Add 3 cups of pancake mix to the bowl and gently whisk until just combined. A few small lumps are okay—don’t overmix!

Step 4: Pour into Pan

Pour the batter into the greased sheet pan and spread it out evenly using a spatula.

Step 5: Bake

Pop it in the oven and bake at 425°F for 12–15 minutes, until the top is golden and a toothpick comes out clean.

Step 6: Slice and Serve

Let it cool for a couple minutes, then slice into squares. Top with butter, syrup, or fruit—whatever you like!

🥶 Leftovers & Storage

• Store leftover squares in an airtight container in the fridge for 3–4 days.
• Reheat in the microwave for 15–20 seconds or in the toaster oven for a crispy edge.
• Freeze for up to 2 months—wrap in foil or parchment, then into a freezer bag.

🧮 Macros (Per Serving, 1/12 of recipe, no toppings)

• Calories: ~190
• Protein: 5g
• Carbs: 28g
• Fat: 6g
• Fiber: 1g
• Sugar: 4g (depends on mix)

✅ Pro Tips

• Use a good-quality pancake mix with minimal added sugar—it makes a difference!
• Don’t skip the vanilla—it really boosts the flavor.
• Want extra golden edges? Let the pan preheat in the oven for 5 minutes before adding batter.
• Add toppings before baking (like sliced strawberries or chocolate chips) so they bake right in.
• A plastic knife works great for slicing without scratching your pan.

🧁 Now You Try!

That’s it—easy, right? Sheet pan pancakes are the best way to make breakfast feel special without all the hassle. If you give this recipe a try, leave a comment below and let me know how it turned out. Got questions? Ask away—I’m here to help!