#sheet pancakes

[fullcravings]

Sheet Pan Pancakes

[daily-deliciousness]

Dark chocolate cherry sheet pancakes

[ir0n-angel]

Angel’s Sheet Pancakes

(low spoons method)

4 cups Bisquick mix 4 eggs, beaten 2 cups milk (optional, best) 1.5 to 2 cups jam of choice -or- (optional, still tasty) 1.5 to 2 cups fresh or frozen fruit

-- Mix Bisquick, eggs, and milk until well moistened. Let sit for at least 5 minutes (15 is better). Pour into foil-lined and greased sheet pan. 

-- Top with jam or fruit. If using jam, swirl with the tip of a butter knife or skewer to get it all the way through the batter.

-- Bake at 425 degrees F for 15 to 20 minutes, checking after 15.

(Today, I used the last of both my blueberry and my cherry preserves.)

Before:

After:

Other jams/preserves I have used in the past are lemon curd, apple butter, strawberry, blackberry, raspberry, and peach. All have been amazing.

Additional note: These can be frozen. Cool completely, portion into desired sizes, and wrap/bag and freeze. Microwave times vary, but I’ve had the most success with upside-down on High for 40 seconds, flip over, 20 more seconds.

Enjoy.

[maryannes-recipes-blog]

Sheet Pancakes

Ingredients

Base:

4 cups pancake mix

4 eggs

2 cups milk

Peach & Blueberry:

1 peach, sliced

1 cup blueberry

Strawberry Shortcake:

6 oz cream cheese, cubed

1 cup strawberry, sliced

Mixed Berry:

1 cup strawberry, sliced

½ cup blueberry

1 cup raspberry

Preparation

Preheat oven to 425˚F (220˚C).

Pour pancake mix, milk, and eggs into a bowl and mix just until combined.

Pour batter onto a parchment-lined baking sheet and spread to the edges.

Place ingredients on top of the batter.

Bake for 15 minutes, or until golden brown.

Cut into squares and serve immediately, or freeze up to 1 month.

To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.

Enjoy!