Sheet Pan Pancakes
Servings 8 large slices
Ingredients
- ¼ cup butter melted
- 3 cups pancake mix
- 2 cups whole or 2% milk
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup fresh blueberries
- ⅓ cup chocolate chips
- Maple syrup and butter for topping
Instructions
- Preheat oven to 375°F.
- Pour melted butter in a 9x13 baking pan. Use a brush or spatula to make sure the butter coats the sides and bottom of the dish; set aside.
- In a large bowl, whisk together the pancake mix, milk, vanilla, and eggs.
- Pour the batter on to the baking dish and spread evenly.
- Place the baking dish in the preheated oven.
- After 9-10 minutes, add desired toppings (blueberries and chocolate chips) to the batter. You can place them in sections depending on what people prefer- or just have it plain. Topping at this point will ensure the toppings do not sink to the bottom of the batter.
- Bake for an additional 20-25 minutes or until the pancakes are golden brown and center is set. Remove from oven and cut into squares. Serve with maple syrup.
Notes
This can be made on a standard sized rimmed baking sheet following the same direction for batter prep and ingredient quantity. However, you will want to increase the oven temperature to 400°F and bake for 12-15 minutes. Also, add the toppings prior to baking.