When you’re on the hunt for a fun breakfast, look no further than this no-fuss sheet pan pancake from the mix recipe! With its little tangy twist of buttermilk, the pancakes turn out perfect with their classic sweet flavor. You can get creative with your toppings! Add whatever fruits, sweet spreads, chocolate, sprinkles, and nuts you desire; it’s like having a mini buffet on your kitchen countertop. Best of all, kids love this one, too – getting them in the kitchen to decorate their piece of pancake heaven is an activity sure to brighten up any morning.
Total Time
35min
5.0
1 Rating
Author: SideChef Everyday
Servings:
10
Ingredients
Pancakes
•
1
Tbsp
Unsalted Butter
, softened
•
1
bag
(16 oz)
Bob's Red Mill® Buttermilk Pancake & Waffle Mix
•
2
cups
Water
Toppings
•
3
Tbsp
Mini Chocolate Chips
•
1
cup
Fresh Blueberries
•
1/4
tsp
Unsweetened Cocoa Powder
•
1
Medium
Banana
, thinly sliced
•
1
Tbsp
Honey
•
1
Tbsp
Granulated Sugar
•
1/8
tsp
Simply Organic Cinnamon, Ground
•
2
Tbsp
Diced
Walnuts
Cooking Instructions
1.
Preheat the oven to 425 degrees F 220 degrees C).
2.
Rub a 13x18-inch half-sheet pan at room temperature with Unsalted Butter (1 Tbsp) along the bottom and sides of the pan. Make sure every corner is buttered to ensure the pancake will not stick after baking.
3.
In a medium mixing bowl, combine the Bob's Red Mill® Buttermilk Pancake & Waffle Mix (1 bag) and Water (2 cups) and whisk until combined. Lumps are ok in the batter, but be careful not to overwork the batter or it will not be light and fluffy.
4.
Pour the pancake batter onto the baking sheet and make sure it is spread evenly to ensure an even cooking time.
5.
Let the batter rest on the baking sheet for at least 5 minutes to relax the glutens in the flour.
6.
In a small mixing ball, combine together Granulated Sugar (1 Tbsp) and Simply Organic Cinnamon, Ground (1/8 tsp). Set aside.
7.
Divide your batter into four equal sections and in the first section, sprinkle the Mini Chocolate Chips (3 Tbsp) over the batter.
8.
In the second section, scatter the Fresh Blueberries (1 cup) over the batter.
9.
In the third section, use a fine mesh strainer and dust the Unsweetened Cocoa Powder (1/4 tsp) over the batter. Then use a toothpick or paring knife to make a marble pattern in the batter. Top with Banana (1) and drizzle Honey (1 Tbsp) over the bananas.
10.
In the last section, sprinkle the cinnamon sugar mixture over the batter. Then spread the Walnuts (2 Tbsp) on top.
11.
Bake the pancake for 10 to 12 minutes, until lightly browned. Stick a toothpick in the pancake and if it comes out clean then it is ready.
12.
Serve immediately.
Author's Notes
Yields 10-12 servings.
Store any leftover pancakes by well wrapping and put them in the refrigerator for several days; freeze them for longer storage.
Nutrition Per Serving
CALORIES
225
FAT
3.9 g
PROTEIN
6.7 g
CARBS
42.3 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
