Sheet Pan Pancakes from a Mix Recipe (Quick and Easy)
Get ready to discover the mouthwatering world of quick and easy Sheet Pan Pancakes from a Mix with a luscious berry compote swirled in! Say goodbye to standing over a stove, flipping individual pancakes, and hello to fuss-free, oven-baked fluffy pancakes that are the best way to feed a crowd.
Servings: 16 pancakes
Calories: 124kcal
Equipment
- 1 Half sheet pan, 13 x 18 inches
Ingredients
For the Pancake Batter:
- 2 cups pancake mix
- 2 large eggs
- 1½ cups milk
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
For the Berry Compote:
- 2½ cups mixed berries, strawberries, blueberries, raspberries, reserve ½ cup
- ¼ cup honey
- ¼ cup sugar
- 1 tablespoon lemon juice
- zest of one lemon
Instructions
- Preheat your oven to 425°F and grease a 13 x 18-rimmed half-sheet baking pan with butter or cooking spray; set aside.
- Combine the mixed berries, honey, sugar, lemon juice, and lemon zest in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly. Remove from heat and set aside.
- Whisk together the pancake mix with the wet ingredients, which include eggs, milk, melted butter, and vanilla extract, in a large bowl. Be careful not to overmix; some lumps are okay.
- Pour the pancake batter onto the prepared sheet pan, spreading it evenly with a spatula.
- Spoon about half of the berry compote over the top of the batter in random swirls. Use a knife or toothpick to gently swirl the berry compote into the pancake batter for a marbled effect.
- Place the sheet pan in the preheated oven and bake for 15-18 minutes or until the top is light golden brown and the edges pull away from the pan's sides.
- Allow the sheet pan pancakes to cool briefly before cutting them into squares. Serve warm, topped with additional berry compote and a drizzle of maple or pancake syrup.
Notes
Remember that the exact cooking time can vary depending on your oven's temperature accuracy and the thickness of your batter. Always rely on a combination of cues to determine when your pancakes are done.
It's better to slightly undercook your pancake if you're unsure, as you can always return it to the oven for a little more time if needed, but you can't reverse overcooking.
This recipe is for a rimmed half-sheet baking pan measuring 13 x 18 inches. If you have a smaller family, you can cut the recipe in half and use a quarter-sheet baking pan that measures 9 x 13 inches.
If you feel the berry compote is not thick enough, make a cornstarch slurry using one teaspoon of cornstarch with one teaspoon of water. Stir together until the cornstarch has dissolved, add to the compote, and stir it in while it is still cooking. The mixture will thicken after a couple of minutes. You want the consistency of a very loose jam.
Feel free to change the berries in the compote. You can use all one kind of berry or add blackberries, cherries, etc. Whatever is in season and available works. You can skip the sugar altogether if you prefer a less sweet berry compote. The honey will still add sweetness without being overpowering.
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 99mg | Potassium: 92mg | Fiber: 1g | Sugar: 11g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 0.4mg
