Sheet Pan Cereal Pancake Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Generously spray a sheet pan with cooking spray.
• Mix pancake mix, milk, and eggs together in a large bowl; let sit for 5 minutes. Pour into the prepared sheet pan. Top with strawberries and blueberries.
• Bake in the preheated oven until the center of the pancake is springy to the touch and a toothpick inserted in the middle comes out clean, about 15 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
• Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
• Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
• To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.

Steps:

• Preheat the oven to 425 degrees F.
• For the cinnamon-apple swirl: In a medium bowl, add the apples, pecans, brown sugar, applesauce and cinnamon and stir to combine. Set aside.
• For the pancake batter: In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. In a large bowl, whisk together the flour, baking powder, granulated sugar and baking soda until combined. Pour the buttermilk mixture into the flour mixture and stir together until just combined. Do not overmix.
• Brush the bottom and sides of a 13-by-18-inch rimmed baking sheet with the melted butter. Add the batter to the sheet and smooth into an even layer from edge to edge. Spoon the apple mixture, about 1 tablespoon at a time, evenly across the batter. Then, with the back of a spoon, swirl the mixture into the batter. Bake until golden brown and the top springs back when touched, 20 to 22 minutes.
• For the maple-vanilla syrup: Meanwhile, in a small saucepan, add the maple syrup and vanilla bean paste and bring to a simmer over medium low heat, about 5 minutes. Remove from the heat and set aside.
• Remove the pancake from the oven. Slice and serve with the warm maple-vanilla syrup and pats of butter.

Steps:

• Preheat the oven to 425˚ F.
• In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
• Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
• Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
• Cut into squares and serve with butter and warm syrup!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
• Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
• Bake in the preheated oven until lightly golden, 15 to 18 minutes.
• Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.