Easy Sheet Pan Pancakes
Transform your weekend brunch with these effortless sheet pan pancakes. Using a simple boxed mix upgrade, you can bake one giant, fluffy pancake with a crisp, buttery edge for the whole crowd.
Equipment
- Half-sheet pan (18x13 inches)
- Parchment Paper
- Large Mixing Bowl
Ingredients
- 3 1/2 cups boxed pancake batter
- 2 cups Water
- 2 TBSP Vanilla
Instructions
Prep the Pan and Heat
- Heat the oven to 425 degrees, and give it a few minutes to fully stabilize so the batter puffs right away. Line a rimmed baking sheet with parchment paper for easy lift-out, then lightly grease the pan so the edges brown instead of drying.
Mix the Batter Gently
- In a large bowl, stir together your pancake mix, water, and vanilla until you see a thick batter with a few small lumps. Stop mixing the moment everything looks moistened to ensure fluffy pancakes.
- Let the bowl sit for a brief moment while you finish the pan. You will notice the batter relax and look a touch more aerated, holding tiny bubbles.
Bake, Then Brown Butter and Broil
- Pour the batter onto the lightly greased sheet pan, then tap the tray on the counter a few times to level it and pop hidden air pockets. The surface should look even and glossy.
- Bake for 15 minutes, or until lightly browned and set in the center. The top should spring back when gently pressed, and a toothpick should come out clean. Rotate the pan halfway if your oven runs uneven.
- Right after baking, brush the top with melted butter, then slide the pan under the broiler for 1 to 2 minutes. Stay close to achieve a deeper golden sheen and a faintly crisp surface without scorching.
Cool, Slice, Serve
- Let the pancake cool before you cut, so the crumb finishes setting and the squares stay clean instead of tearing.
- Cut into 12 servings, then lift out the parchment like a sling and plate those golden squares.
Notes
Pro Tip: For the ultimate non-stick insurance, butter underneath and on top of the parchment paper, it mimics that browned-skillet flavor and helps the pancake slide out cleanly.
Customization: Divide the pan into quadrants before baking, then sprinkle toppings in flavor zones, like blueberries in one corner and chocolate chips in another.
Storage & Reheating: Store leftover squares in an airtight container in the fridge, or freeze them with parchment between layers. Reheat in a toaster or air fryer to bring back the slightly crisp edges.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.