I love pancakes, my kids love pancakes, but sometimes I don’t feel like flipping and slinging those cakes out all morning! So I’ll introduce you to my sheet pan pancakes, super quick and easy!

Whip up this batch of protein packed sheet pan pancakes, they cook in about 15 minutes, reheat wonderfully and are even good cold! So many variations you can’t go wrong! Add fruit, nuts, sprinkles, chocolate chips or M&M’s. Mix it up and have some fun!

Sheet pan pancakes!

Recipe by Summer LarkinCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6+

servings

Prep time

5

minutes

Cooking time

15

minutes

Calorieskcal

Protein packed pancakes without the flipping!

Ingredients

• 4 cups of your favorite pancake mix, or homemade

• 2 cups of milk or water, may need slightly more depending on mix used.

• 1 cup of greek yogurt, I love Fage vanilla trublend

• 1/2 stick of butter, melted(optional)

• 2 tsp vanilla

• 1 tsp salt

• your choice of mix in/toppings!

Directions

• preheat oven to 425.
  Mix all ingredients together in a large bowl, except your topping/mix-ins. If your batter is too thick add a bit more water or milk to desired consistency.
• melt butter if using, in a microwave safe bowl
• Pour batter on a buttered parchment lined sheet pan. Drizzle butter over top(optional) and Bake in a preheated oven at 425° for 15-20 minutes.
  

Notes

• if your pancakes are not golden brown once finished baking turn your oven to broil, and broil for a few minutes.