Dessert

Sheet Pan Pancakes from Mix with Berries and Chocolate Chips Recipe

Byluca Carter November 2, 2025November 2, 2025

Introduction

Sheet Pan Pancakes offer a fun and effortless way to make breakfast for a crowd. Instead of cooking pancakes one by one, you bake a whole pan at once, resulting in fluffy, golden squares perfect for sharing. Customize with your favorite toppings and enjoy!

A large rectangular baked cake in a dark tray, with a light golden-brown top dotted with scattered red strawberry slices and small dark chocolate chips evenly spread across the surface. The tray sits on a white marbled textured table with a black and white striped cloth underneath, and fresh whole strawberries are placed around it. To the left of the tray, a stack of plain white plates and a glass jar with a golden spoon and syrup can be seen. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups Kodiak Cakes pancake mix (or another mix like Bisquick or Krusteaz)
Dash of cinnamon (optional)

2 eggs
2 cups milk

1 tbsp oil or butter, melted
Toppings of your choice (e.g., strawberries, blueberries, chocolate chips)

Instructions

Step 1: Preheat your oven to 425 degrees Fahrenheit.
Step 2: Grease your sheet pan with oil or melted butter. For best results, place butter on the pan and put it in the preheating oven for 2-3 minutes to melt, then swirl to coat evenly.
Step 3: In a large bowl, combine the pancake mix, a dash of cinnamon if using, eggs, and milk. Stir until just combined to avoid overmixing.

Step 4: Pour the batter into the prepared sheet pan and spread evenly with a spatula. Sprinkle your chosen toppings evenly over the batter.
Step 5: Bake for 12-14 minutes until a toothpick inserted in the center comes out clean and the top is a light golden brown. Avoid overbaking to keep them fluffy.
Step 6: Cut into squares and serve warm with your favorite toppings such as syrup, honey, peanut butter, or powdered sugar.

Tips & Variations

Add a splash of vanilla extract to the batter for extra flavor.
Try different mix-ins like chopped nuts or shredded coconut for texture.
Use almond or oat milk as a dairy-free alternative.

For crispy edges, use a metal sheet pan rather than glass.

Storage

Store leftover sheet pan pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 30 seconds or in a toaster oven until warmed through. These also freeze well—wrap individually and thaw before reheating.

How to Serve

A stack of four square cake slices sits on a white plate on top of a white marbled surface with black stripes. Each slice is light brown with a soft, spongy texture and contains embedded pieces of red strawberries, dark blueberries, and small dark chocolate chips, spread unevenly throughout. The top slice prominently shows a large strawberry piece and several chocolate chips on its surface. Around the plate, fresh whole strawberries add vibrant color to the scene, and a small glass bowl with amber syrup is seen in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any pancake mix for this recipe?

Yes, most pancake mixes work well. Just be sure to follow the package measurements when mixing with eggs and milk to maintain the right consistency for baking in a sheet pan.

How do I make sure the pancakes cook evenly?

Spread the batter evenly in the pan and avoid overfilling it. Using a spatula to smooth the surface helps. Also, checking doneness with a toothpick ensures the center is cooked without overbaking the edges.