Sheet pan cooking is a big time saver for busy families and this version of baked pancakes is a true time saver! I’ve made plenty of sheet pan dinners, but this is the first time for a sheet pan breakfast. I love this version – banana blueberry pancakes.
All it takes is mix, pour, bake and eat! Gotta love that!
Make one batch of baked pancakes and cut into pieces instead of making individual banana blueberry pancakes.
Pancakes are a staple in our house, especially on the weekends. Who doesn’t love a big stack of fluffy pancakes?
But, if you’re like me, there are some weekends when you just don’t want to deal with standing over the stove making individual pancakes – one by one. This is where this baked pancakes recipe is a really winner — it saves mom time! Also called oven pancakes, these are super easy to make.
And, you get the same great flavor of individual pancakes, but only have to make the mix and bake all at once!
How to Make Baked Pancakes
Grab your pancake mix, blueberries, bananas and some melted butter.
Grab your sheet pan and add a layer of aluminum foil. Be sure to grease the foil.
Mix your pancake batter according to the directions, then pour the pancake mixture onto the greased sheet pan.
Add blueberries and sliced bananas on top of the pancake batter and bake.
This is also a great weekday breakfast that you can make ahead. Just cut the finished baked pancakes into squares and wrap in individually zip top bags and put in the freezer. Grab a baggie for breakfast and zap in the microwave (minus the bag) for 60-90 seconds. Bingo! Breakfast served. And, since these are thicker than traditional pancakes, you could even eat this on the go! I call that a winner in my house!
Baked Pancakes: Banana Blueberry Pancakes
- 4 cups pancake mix + required water, milk, eggs, etc
- 1 cup blueberries
- 1 banana sliced thin
- 2 tablespoons butter
Preheat oven to 425 degrees F. Line a large rimmed sheet pan with aluminum foil and set aside.
Prepare batter in a large bowl as stated on packaging or as directed on recipe. Set aside.
Melt butter. Brush butter onto prepared sheet pan. Pour pancake batter onto pan – spreading it evenly.
Place half of the blueberries and bananas onto the top of the poured batter. Bake for 5-7 minutes (approximately half way through), and remove from oven to add the second half of blueberries and bananas (the fruit sinks through as it’s baking). Place pan back in the oven and check it again after baking for 5 additional minutes.
Pancakes are done when a toothpick inserted comes out clean.
To get the golden brown color, turn your oven to broil and place the pan in the oven for 2 minutes at a time until desired shade is reached. You may need to rotate the pan to get even color.
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