Description
These Sheet Pan Pancakes are fluffy and easy to make, perfect for gathering families or for a quick and delicious breakfast that everyone will love! Enjoy the delightful texture enhanced by your favorite toppings.
Ingredients
Scale
- 3 cups Kodiak Cakes buttermilk pancake and waffle mix
- 2 ¼ cups milk of choice (I used unsweetened almond milk)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 Tablespoons melted butter or coconut oil
- Toppings (blueberries, chocolate chips, sliced bananas, nuts)
Instructions
- Preheat oven to 350°F and prepare a quarter sheet pan.
- Combine dry ingredients in a mixing bowl.
- Whisk wet ingredients in another bowl until smooth and frothy.
- Fold wet ingredients into dry until just combined.
- Pour batter into the prepared sheet pan and spread evenly.
- Add your choice of toppings over the batter.
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
- Cool slightly, slice, and serve warm topped with your choice.
Notes
Avoid overmixing to keep pancakes fluffy.
Use room temperature ingredients for best results.
Experiment with various toppings to suit your taste.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg