Sheet pan pancakes are one of my favorite breakfast hacks for busy mornings or breakfast meal prep. The buttermilk makes these baked pancakes light, fluffy, and oh-so-delicious! This sheet pan pancake recipe can be easily customized by adding your favorite fruit or other pancake toppings on top of the batter before cooking.
Ingredients
- cooking spray
- 3 cups baking mix , such as Bisquick®
- 2 cups buttermilk
- 4 large eggs
- 0.25 cups granulated sugar
- 0.5 teaspoons vanilla extract
- 0.25 teaspoons ground cinnamon
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
-
2
Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
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3
Bake in the preheated oven until lightly golden, 15 to 18 minutes.
-
4
Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.
Nutrition Facts
Per serving
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