Bisquick Sheet Pan Pancakes Recipe

Bisquick Sheet Pan Pancakes Recipe

from homecookedroots.com

These fluffy sheet pan pancakes from mix are made using Bisquick pancake mix and 4 other ingredients. Baked pancakes are my family's favorite quick and easy way to make mix pancakes. Plus, they're accidentally vegan! Have this hearty breakfast ready in 30 minutes!

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. 1

    Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or spray generously with cooking spray.

  2. 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. 3

    Pour the batter onto the half sheet pan and spread into a thin, even layer.

  4. 4

    Lightly press the strawberry slices into the top of the pancake batter (or leave them plain!).

  5. 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. 6

    Allow to cool for a couple of minutes, then serve with additional strawberries, maple syrup and powdered sugar, if desired.

  7. 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.