These easy and delicious sheet pan pancakes are perfect for serving a crowd all at once. Made with pancake mix, eggs, and milk, they bake on a single sheet pan and are topped with fresh strawberries and blueberries for a flavorful breakfast treat.
Author:Lilya
Prep Time:10 mins
Cook Time:15 mins
Total Time:30 mins
Yield:8 servings
Category:Breakfast
Method:Baking
Cuisine:American
Ingredients
Main Ingredients
Cooking spray, as needed
4 cups pancake mix (such as Bisquick®)
4 large eggs
2 cups whole milk
Fruit Topping
1 cup sliced strawberries
1 cup blueberries
Instructions
Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Generously spray a sheet pan with cooking spray to prevent sticking and make cleanup easier.
Mix Pancake Batter: In a large bowl, combine the pancake mix, 4 large eggs, and 2 cups whole milk. Stir until the mixture is smooth and well combined. Let the batter sit for 5 minutes to thicken slightly.
Pour Batter into Pan: Pour the prepared pancake batter evenly into the sprayed sheet pan, spreading it out gently to cover the pan surface.
Add Fruit Toppings: Evenly distribute the sliced strawberries and blueberries over the top of the batter, pushing them slightly into the batter so they adhere during baking.
Bake Pancakes: Place the sheet pan in the preheated oven and bake for approximately 15 minutes. The pancake is done when the center feels springy to the touch and a toothpick inserted in the middle comes out clean.
Serve: Remove from the oven and let cool briefly. Slice into squares and serve warm, optionally with syrup or additional toppings of your choice.
Notes
You can customize the toppings by using all blueberries, chocolate chips, or peanut butter chips according to your preference.
Letting the batter sit for 5 minutes helps improve texture.
Use a rimmed sheet pan to contain the batter while baking.
Ensure the toothpick test is clean before removing to confirm the pancake is fully cooked.