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No joke, these are the easiest sheet pan pancakes you will ever make, and so good. A quick whip with a fork or whisk brings this 2-ingredient delicious dish to life. Add sweet or savory additions to make it all yours. It’s one of our favorite kid-friendly recipes that we share with friends.
I love it because it is so simple, the kids can make it in minutes and serve it up. Even my 6-year-old nephew has found a way to turn these out for breakfast and dinner. Seriously. He makes them sweet for breakfast and savory with a dash of garlic pepper seasoning for Sunday night fried chicken dinner. So good!
I have the kids whip these up for a quick weekend brunch. We use up the berries or apple slices that didn’t make it to the breakfast table during the week. It makes for a spectacular, colorful and tasty display on our Sunday brunch table. And! I get the weekend off for cooking at least one meal. Make them on Saturday and have snacks for the weekend or make them on Sunday and put them in lunch boxes or have them at the ready for quick second breakfast!
Tips for Terrific Sheet Pan Pancakes
If you prefer thicker pancakes, add a bit more Bisquick. No Bisquick on hand? Easy peasy fix is 6 cups of all-purpose flour, a cup of shortening, 3 tablespoons of baking soda and a tablespoon of salt. Pulse it in a food processor and put it in a jar or air-tight container. It will keep just fine in the fridge for up to 3 months.
If you plan to make these savory, omit the vanilla. You can also use low-fat milk, which, in my opinion, also cuts the sweet. I’ve made these with almond and oat milk as well, just use a bit more to get the consistency you want. When making these savory, I also make them a bit thinner. One of my favorite savory recipes includes green onions and a few dashes of garlic pepper and served with a spicy garlic stir fry. Seriously, so good!
I prefer these sheet pans or jelly roll pans over others. They are nice and firm so when you pull it out of the oven all hot it doesn’t bend when it hits the cooler air of your kitchen. I hate that. These are on sale almost all the time, so I like that, too!
I also love a good mixing bowl that looks pretty. I had some plastic bowls that just looked dull and torn up so I traded those in for these KitchenAid bowls in pistachio (love that color!). Aside from the color, I like the lip you can use to pour from. They aren’t heavy and my sweet but terribly uncoordinated kiddo (he gets it from his father), can tip the mix easily into the pan without dripping everywhere because of the spout.
Equipment
Large bowl
Measuring cups and spoons
Sheet pan or jelly roll pan
Ingredients
4 cups Bisquick
4 large eggs
2 cups whole milk
1 tbsp vanilla extract
Chocolate chips or fruit, optional (this is a great opportunity to clean out the fruit bin for breakfast or add green onions, peppers or other veg for a savory pancake, just omit the vanilla)
Instructions
Preheat oven to 425
Mix Bisquick, eggs, vanilla and milk in a bowl.
Spray sheet pan with non stick spray.
Pour batter into the sheet pan.
Bake for 15-18 mins.
