Sheet PANcakes
Hello all! I am coming at you with three breakfasts we have been batch making lately over the next few weeks. First up on the list: sheet PANcakes.
I use the Kodiak Cakes mix (great price at @Costco!) and this is so much faster and yields more than making a batch of pancakes. Also they are somehow fluffier!? Maybe from my not flipping them so much.
YOU WILL NEED:
- 3 cups pancake mix
- 2 cups milk of choice
- 2 eggs (could add a 3rd egg if you want)
- 1 tsp vanilla
- Optional: whatever you want to add in; we do 1/2 frozen blueberries and 1/2 mini chocolate chips
TO MAKE:
- Preheat oven to 425 degrees
- Grab a sheet pan, mine is a half sheet size and I like to line with parchment (less clean up!)
- Pour batter in and spread it and add any mix-ins
- Bake for 12 minutes, give or take depending on your oven. You can tell they are done once middle no longer raw.
- Let cool then cut with a plastic knife.
- Store in fridge separated by parchment (I use the same parchment I baked them on!) for up to 10 days or freeze (again, separated with parchment so they all don’t stick together).
- To reheat: microwave a square for 30 seconds (longer if frozen)
They reheat beautifully! We just stick a square in the microwave for 30 seconds (longer if frozen). Voila!
Sheet PANcakes
Ingredients
3 cups pancake mix
2 cups milk of choice
2 eggs (could add a 3rd egg if you want)
1 tsp vanilla
Optional: whatever you want to add in; we do 1/2 frozen blueberries and 1/2 mini chocolate chips
Directions
- Preheat oven to 425 degrees
- Grab a sheet pan, mine is a half sheet size and I like to line with parchment (less clean up!)
- Pour batter in and spread it and add any mix-ins
- Bake for 12 minutes, give or take depending on your oven. You can tell they are done once middle no longer raw.
- Let cool then cut with a plastic knife.
- Store in fridge separated by parchment (I use the same parchment I baked them on!) for up to 10 days or freeze (again, separated with parchment so they all don’t stick together).
- To reheat: microwave a square for 30 seconds (longer if frozen)
I shared this on Instagram and got some great comments with tips from others who have tried this method as well. @mrs_gluntz shared: “Also great to pop in the toaster for on the go. I also add the syrup TO THE BATTER for no-mess handling!” I admit I want to try this but I wonder if my kids would still need syrup on top.
What are your favorite ways to jazz up sheet pancakes? Or, batch make other breakfast options? I would love to hear what’s worked well for your family!
Leave a Reply
Just made these and I’m officially obsessed. So. Good.
These are absolutely delicious and so easy to make! I love the plastic knife hack. Thank you Kate
Such a game changer! Thanks, Colleen!
Came here to print out to tape to my Rubbermaid Brilliance Pantry container with the pancake mix in it. I feel like both the printing of recipes, the containers and the recipe are all influenced by you. I add a drizzle of pure maple syrup to the batter and cut with a pizza cutter into big rectangles, and the kids eat them in the car. No sticky in my car! They love the blueberry Kodiak cake flavor. But seriously, I don’t cut pizza with my pizza cutter, I cut up pancakes and that type of stuff with it. Easy to cut into bite sized pieces with it too for littles. Just sharing that tip! Love your account and your heart! <3
Oh this made my day to read. I’m SO honored! Thank you, Kalynne! Also genius about putting maple syrup in the pancake mix so they can eat it on the go!
I made these and they are absolutely amazing. The texture is like a brownie! I even used a homemade dry pancake mix instead of the Kodiak and it worked perfectly. Thank you!
Yes!! So glad they turned out perfectly for you!