Sheet Pan Pancakes From Mix

Name: Sheet Pan Pancakes From Mix
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 3 cups gluten-free pancake mix (we used Bobs Red Mill); 3 1/4 cups milk; 3 large eggs; 3 tablespoons vegetable oil; 2 tablespoon sprinkles (✅); 2 tablespoons mini chocolate chips (✅)

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Get ready to elevate your breakfast game with these gluten-free Sheet Pan Pancakes From Mix! This delicious twist on traditional pancakes is not only a time-saver but also a fun change for kids. By baking your pancake batter in a sheet pan, you’ll achieve perfectly fluffy pancakes with a crispy edge in no time. But that’s not all – we’re taking it up a notch with colorful sprinkles and mini chocolate chips for a burst of fun and flavor that kids love.

Whether you’re serving up a special breakfast for your family or hosting a brunch gathering, these sheet pan pancakes are a delicious, hassle-free way to start your day.

stack of pancake slices drizzled with syrup

Sheet pan pancakes are not only a delightful twist on traditional stovetop pancakes, but they also introduce a level of convenience and versatility that transforms the morning.

You’ll love our sheet pan pancake recipe because it comes with endless opportunities for flavor. Plus, you can enjoy the ease of making a large batch at once.

Our sheet pan pancakes recipe can be enjoyed by everyone, even those who don’t need the gluten-free version. For more gluten-free pancake recipes, check out Pancake in a Mug, Microwave Pancakes, Almond Milk Pancakes, Gluten Free Pumpkin Pancakes, and Apple Cinnamon Oven Pancake. Each recipe created gluten-free without compromising flavor or the morning routine.

sprinkles, eggs, oil, milk, pancake mix and chocolate chips on a countertop

Table of Contents

Ingredients

3 cups gluten-free pancake mix
3 1/4 cups milk
3 large eggs
3 tablespoons vegetable oil
2 tablespoon sprinkles
2 tablespoons mini chocolate chips

Pancake Toppings & Add-Ins

Pancakes are a versatile and delicious breakfast or brunch option for the whole family. Customize by adding any of these ingredients to your grocery list in addition or to replace the sprinkles and mini chocolate chips.

Fresh fruit such as bananas, berries, apples or peaches
Nutella or nut butter
Chopped nuts like pecans, walnuts and almonds
Cinnamon
Jam or jelly
Whipped cream
Maple syrup
Chopped bacon
Cocoa powder
Coconut flakes

milk poured into mixing bowl with pancake batter ingredients

Recipe Instructions

Preheat the oven and prep the pan. Preheat the oven to 425°F. Spray the baking pan generously with nonstick cooking spray. The high cooking temperature helps to quickly and thoroughly cook the pancake while giving it the desired golden, crispy edges.

Blend the ingredients. In a mixing bowl combine the pancake mix, milk, eggs, and vegetable oil. Stir until just blended. Pour onto the prepared baking sheet. Overmixing can lead to a dense texture, so it is best to stir carefully to ensure fluffy pancakes.

sheet pan pancakes topped with sprinkles and mini chocolate chips

Add the toppings. Sprinkle half of the pancake batter with sprinkles and the other half with chocolate chips.

You can swap these out for your family’s favorites such as blueberries or sliced strawberries or skip them altogether. The addition of different ingredients brings extra flavor and texture to pancakes to meet taste preferences.

Bake. Bake for 10-12 minutes or until the pancakes are set. Serve hot with fresh fruit and syrup. Use a toothpick or knife to check the center of the pancake for doneness.

If still gooey, continue to bake in 3–5 minute increments until it comes out clean. We had success with these pancakes being fully baked after 10 minutes; however, all ovens differ in total cooking time.

top down view of spatula on tray of sheet pan pancakes

Recipe Tips & Helpful Tricks

Customize: Get creative with flavors and textures by adding different toppings and/or mix-ins each time you whip up a batch of these baked pancakes.
Grease the pan: Spray the baking pan generously with nonstick cooking spray before pouring in the batter. This ensures easy removal. Lining the baking sheet with parchment paper is another option. Lightly spray the parchment paper to prevent sticking.
Pour the pancake batter: Be careful not to overfill the sheet pan because the batter does rise during baking. Leave some space for the pancakes to expand.
Cook consistently: To ensure even cooking, spread the batter evenly in the sheet pan. You can use a spatula or carefully shake the pan until the batter is even.
Check for doneness: While inserting a toothpick or knife into the center helps to check for doneness, the edges of the pancake can also be an indicator. As this recipe bakes, the edges will start to turn golden brown.
Cool before slicing: After removing the pancakes from the oven, allow the sheet pan to cool for a few minutes. This will make the process of slicing and serving the pancakes easier.
Slice into squares: You have full control over the size of the pancake squares. From small to large, slice the sheet pancake based on the size your kids will eat.
Make in advance: Make ahead, store in the fridge or freezer then reheat as desired. This makes breakfast time a breeze.

Baking pancakes from mix is a learning experience so don’t be discouraged if your first batch isn’t perfect. Over time, you will learn how to best bake pancakes and the toppings or mix-ins that are most preferred by your family.

Frequently Asked Questions

Can I mix pancake batter the night before?

Yes, you can mix pancake batter the night before. This can make mornings even more convenient. After stirring the ingredients together, cover the batter with plastic wrap or a lid then refrigerate it. When ready to pour into the sheet pan, give the batter a quick stir as some of the ingredients may have settled. If adding any mix-ins, it is best to wait to add these into the batter until right before baking.

Can you make pancakes ahead of time?

Absolutely, and in fact, we highly recommend. Making sheet pan pancakes not only saves time from not needing to stand over the stove to flip individual pancakes, you can make in bulk. Use a single or multiple sheet pans to cook the pancakes then cool, slice and store. Find full storage instructions below.

Can I use a different pancake mix?

Yes, any pancake mix works great. We used Bobs Red Mill, but you can easily choose the mix the best meets dietary preferences and needs. Gluten-free Bisquick makes for great sheet pan pancakes as well. Or opt for regular if your family does not need gluten free.

How to keep pancakes warm?

This is a great recipe if serving pancakes for a crowd. If waiting on other breakfast recipes to finish cooking or guests to arrive, turn the oven temperature to 200 degrees then keep the pancake on a sheet pan or an oven safe plater until ready to serve.

Can this recipe be made dairy-free?

Simply swap the milk with a dairy-free alternative such as soy, oat, almond, or coconut for gluten and dairy-free pancakes. If adding mini chocolate chips, opt for cocoa nibs or another dairy-free substitute.

What to Serve with Sheet Pan Pancakes?

Along with toppings like syrup, butter or fresh fruit, this recipe pairs well with traditional breakfast favorites.

Consider bacon, sausage, eggs or hashbrowns to serve with baked pancakes. If you haven’t topped with fruit, then a fresh fruit salad like our Fruit Salad With Watermelon is always a popular side.

stacked pancake slices drizzled with syrup and topped with fruit

Storage and Reheating Instructions

To store your baked pancakes, allow them to cool. If sliced, you can then stack the pancakes on top of each other, with wax or parchment paper separating each layer. Place all pancakes in an airtight container or a resealable plastic bag.

Alternatively, you can wrap individual pancake squares in plastic wrap or aluminum foil. Properly stored, sheet pan pancakes can be refrigerated for up to 2-3 days.

If you plan to keep longer, consider freezing pancakes. To freeze, follow the same slicing, stacking and layering process. Instead of the fridge, place the bag or container into the freezer for up to 3 months. Check out our How to Freeze Pancakes guide that has all the tips and tricks to successfully freeze any pancake recipe.

When ready to eat, reheat in the microwave, toaster or oven until the pancake slices are heated through.

Kids In The Kitchen

Cooking tips and suggestions for kids making this recipe.

When measuring the pancake mix, avoid packing it into the measuring cup. Instead, spoon the mix into the cup and level it off with a straight edge. This prevents the pancakes from becoming too dense.
Measure the sprinkles and chocolate chips into a small bowl with a measuring spoon. Then, spread the measured ingredients evenly on the sheet pancakes. It is best not to pour these ingredients from the bag or container onto the pancake batter to prevent spilling.
Continue to stir the pancake batter until all the clumps have disappeared.

More Breakfast Recipes

A piece of sheet pan pancake in the morning is the perfect breakfast bread. Other breakfast favorites include:

CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.

The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.

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