Sheet pan pancakes
Sheet pan pancakes are an easy and delicious breakfast perfect for feeding alot of people without any fuss.
Calories 171kcal
Ingredients
- 1 box of your favorite pancake mix or try my Pumpkin Pancakes!
- **plus ingredients listed on the box for ours we used butter, egg or egg substitute such as aquafaba, and milk.
- About 2 cups of fresh or frozen berries
- Optional toppings:
- White and dark chocolate
- Shredded coconut
- Pure maple syrup
- Raw honey
- Fresh berries and fruit
- Pumpkin Pancake Recipe to try
Instructions
- Line a large baking sheet (half sheet size) with parchment paper. This is extremely helpful for lifting the pancakes out and avoiding sticking to the pan, it is also faster than greasing and flouring.
- Preheat the oven to 425 degrees
- Mix the pancake batter according to package instruction, make the entire 15oz (ish) box.
- Pour the batter over the parchment paper.
- Top with berries.
- Bake for about 15 to 18 minutes or until golden on top.
Notes
These also freeze nicely so you can plan to make ahead,
cut and then enjoy on mornings when you need something really quickly. They could be
reheated in the microwave, a non stick pan or
the toaster depending on the toppings
cut and then enjoy on mornings when you need something really quickly. They could be
reheated in the microwave, a non stick pan or
the toaster depending on the toppings
Nutrition
Calories: 171kcal | Carbohydrates: 43g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 230mg | Fiber: 7g | Sugar: 29g | Vitamin A: 162IU | Vitamin C: 29mg | Calcium: 20mg | Iron: 1mg