Bisquick Sheet Pan Pancakes Recipe
Ingredients
- 4 cups Bisquick Original & Pancake Baking Mix
- 1/8 teaspoon sea salt
- 2 1/2 cups unsweetened plant-based milk
or milk of choice
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 2 cups strawberries
sliced
- additional fruit
- maple syrup
- powdered sugar
- coconut whipped cream
Directions
- 1
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or spray generously with cooking spray.
- 2
In a large mixing bowl, add the Bisquick pancake mix, non-dairy milk, maple syrup, vanilla extract and sea salt. Gently mix the wet ingredients into the dry ingredients until combined (some lumps are okay).
- 3
Pour the batter onto the half sheet pan and spread into a thin, even layer.
- 4
Lightly press the strawberry slices into the top of the pancake batter (or leave them plain!).
- 5
Bake for 15-17 minutes on the top rack, or until a knife comes out clean. If desired, broil for 1-2 minutes for color.
- 6
Allow to cool for a couple of minutes, then serve with additional strawberries, maple syrup and powdered sugar, if desired.
- 7
Allow the pancakes to cool completely (preferably on a wire rack so they don't get soggy on the bottom. Once cool, transfer to a freezer bag. If layering in the bag, place a sheet of parchment paper or wax paper between each layer. Freeze for up to 2 months. Reheat from frozen in air fryer for 2-3 minutes at 350F or microwave.
Bisquick Sheet Pan Pancakes Recipe
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a hearty breakfast without the fuss of flipping individual pancakes? This Bisquick Sheet Pan Pancakes Recipe is your new go-to, delivering fluffy, mix pancakes that are baked to perfection and ready in just 30 minutes.
Why This Recipe Works
This recipe simplifies breakfast by taking your favorite Bisquick mix and transforming it into an oven-baked masterpiece. The sheet pan method means you can cook a large batch all at once, ensuring everyone eats at the same time. Plus, using plant-based milk makes these incredibly easy to make and accidentally vegan, without compromising on classic pancake taste and texture.
What makes these sheet pan pancakes so special is the sheer convenience coupled with delicious results. You'll love how effortlessly you can prepare a substantial breakfast for the whole family, leaving you more time to enjoy your morning. The simple combination of Bisquick, plant-based milk, maple syrup, and vanilla extract creates a perfectly balanced batter that bakes up beautifully.
Expect light, airy, and fluffy sheet pan pancakes with a delightful sweetness from the maple syrup and a warm hint of vanilla. The texture is consistent throughout, making each bite as enjoyable as the last. Topped with fresh sliced strawberries, additional fruit, or a dusting of powdered sugar, these pancakes are a true breakfast treat that feels special yet is incredibly easy to achieve.
Customization & Variations
Feel free to swap out the unsweetened plant-based milk for your preferred milk of choice—dairy milk works just as well if you're not aiming for a vegan option. While sliced strawberries are a fantastic topping, consider blueberries, raspberries, or banana slices for additional fruit varieties. A drizzle of extra maple syrup, a sprinkle of powdered sugar, or a dollop of coconut whipped cream will elevate your serving experience.
These easy sheet pan pancakes are perfect for busy weekend mornings, a leisurely brunch with friends, or even a quick weekday breakfast when you need something satisfying. Serve them warm straight from the oven, perhaps alongside your favorite breakfast protein, for a complete and delicious meal.