From silver dollar pancakes to Dutch baby pancakes, people have seen almost every type of pancake imaginable. However, I don’t think many people have come across sheet pan pancake squares. My Grandma Carole inspired me to bake pancakes in a sheet pan. She suggested sheet pan pancakes would be the easiest way to make a big batch of pancakes at once and it would be less time-consuming than standing in front of the stove flipping pancakes.
I can confirm that Grandma Carole was definitely right. This recipe is easy, quick, and fun. All you need is pancake mix, toppings, and the right pans and you are good to go. Start your morning off right by making sheet pan pancake squares.
Sheet Pan Pancake Squares
Ingredients
Instructions
Preheat oven to 400°F and prepare the pancake batter. Use pancake mix (any brand works) and double the recipe on the box.
Use 8.5 x 12-inch sheet pans. Line sheet pans with aluminum foil. Spray aluminum foil with non-stick cooking spray. Pour all of the pancake batter evenly into both pans.
In one pan, place 1 cup of strawberries and 1 cup of blueberries.
In the other pan place 1 cup of walnuts and 1 cup of chocolate chips.
Place the fruit sheet pancake in the oven for 14 minutes. Keep pan in for an extra 2 minutes to broil. When the top turns golden brown, take fruit sheet pancake out of the oven and let the pan cool completely.
Place the chocolate/nut sheet pancake in the oven for 14 minutes. Keep pan in for an extra 2 minutes to broil. When the top turns golden brown, take chocolate/nut pancake out of the oven and let the pan cool completely.
Cut both sheet pan pancakes into squares with a pizza cutter and enjoy! Dust the squares with powdered sugar or dunk squares in maple syrup.