Berry and Chocolate Chip Sheet Pan Pancakes with Banana, Cinnamon Sugar, and Walnuts Recipe

ByLuna Ryder
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Introduction

Sheet pan pancakes are a fun and easy way to make a variety of flavored pancakes all at once. This recipe uses a convenient pancake mix and lets you customize each section with different toppings for a delicious breakfast treat.

A rectangular cake in a metal baking pan is divided into four equal parts, each with a different topping. The top left section has light brown cake with thin, pale yellow banana slices evenly placed on top. The bottom left section is pale beige with dark blue blueberries scattered across its surface. The top right section is light brown covered with small dark brown chopped nuts. The bottom right section is a golden-brown cake sprinkled with many tiny dark brown chocolate chips. The pan sits on a white marbled texture with a beige cloth and silver spatula nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 tablespoon Unsalted Butter
  • 1 bag Bob’s Red Mill® Buttermilk Pancake & Waffle Mix
  • 2 cups Water
  • 3 tablespoons Mini Chocolate Chips
  • 1 cup Fresh Blueberries
  • 1/4 teaspoon Unsweetened Cocoa Powder
  • 1 Banana
  • 1 tablespoon Honey
  • 1 tablespoon Granulated Sugar
  • 1/8 teaspoon Ground Cinnamon
  • 2 tablespoons Walnut

Instructions

  1. Step 1: Preheat the oven to 425 degrees F (220 degrees C).
  2. Step 2: Rub a 13×18-inch half-sheet pan with 1 tablespoon unsalted butter along the bottom and sides, making sure every corner is covered to prevent sticking.
  3. Step 3: In a medium bowl, whisk together the pancake mix and 2 cups water until combined. Some lumps are okay; avoid overmixing to keep the batter light and fluffy.
  4. Step 4: Pour the batter onto the prepared baking sheet, spreading it evenly for uniform cooking.
  5. Step 5: Let the batter rest on the pan for at least 5 minutes to relax the gluten.
  6. Step 6: In a small bowl, mix together 1 tablespoon granulated sugar and 1/8 teaspoon ground cinnamon; set aside.
  7. Step 7: Divide the batter into four equal sections. In the first section, sprinkle 3 tablespoons mini chocolate chips over the batter.
  8. Step 8: In the second section, scatter 1 cup fresh blueberries evenly.
  9. Step 9: In the third section, use a fine mesh strainer to dust 1/4 teaspoon unsweetened cocoa powder over the batter. Create a marble pattern with a toothpick or paring knife, then top with 1 sliced banana and drizzle 1 tablespoon honey over it.
  10. Step 10: In the last section, sprinkle the cinnamon sugar mixture, then spread 2 tablespoons walnuts on top.
  11. Step 11: Bake for 10 to 12 minutes, until the pancake is lightly browned and a toothpick inserted comes out clean.
  12. Step 12: Serve immediately while warm.

Tips & Variations

  • To keep the fluffiest texture, avoid overmixing the batter; a few lumps are fine.
  • Try swapping walnuts for pecans or sliced almonds for a different crunch.
  • Use seasonal fruits like strawberries or raspberries in place of blueberries.
  • For a dairy-free option, substitute water with almond or oat milk and use a dairy-free butter alternative.

Storage

Store any leftover sheet pan pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster oven or regular oven at 350 degrees F until heated through to maintain crisp edges. Avoid microwaving if you want to keep them from becoming soggy.

How to Serve

A rectangular baked cake is divided into four sections inside a silver baking pan on a white marbled surface. The top left section has light brown cake topped with evenly spaced banana slices. The bottom left section is light yellow cake dotted with dark purple blueberries. The top right part shows light brown cake sprinkled with chopped pecans. The bottom right section features light brown cake covered with many small chocolate chips. A beige cloth and a metal spatula rest beside the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pancake mix for this recipe?

Yes, you can substitute with your favorite pancake mix. Just follow the package instructions for liquid ratios to keep the batter consistency similar.

How do I prevent the pancakes from sticking to the sheet pan?

Be sure to thoroughly butter the pan, including the corners, or alternatively use parchment paper or a silicone baking mat for easy release.

Print
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Berry and Chocolate Chip Sheet Pan Pancakes with Banana, Cinnamon Sugar, and Walnuts Recipe

★★★★★

4.5 from 71 reviews
  • Author: Luna
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

Enjoy a fun and easy way to make fluffy pancakes for a crowd with this Sheet Pan Pancakes recipe. Using Bob’s Red Mill Buttermilk Pancake & Waffle Mix and baked in the oven, this recipe features four distinct flavor sections — chocolate chip, blueberry, cocoa-banana with honey, and cinnamon sugar walnut — all baked together on one pan for effortless breakfast or brunch.

Ingredients

Scale

Batter

  • 1 tablespoon Unsalted Butter (for greasing pan)
  • 1 bag Bob’s Red Mill® Buttermilk Pancake & Waffle Mix
  • 2 cups Water

Toppings and Mix-ins

  • 3 tablespoons Mini Chocolate Chips
  • 1 cup Fresh Blueberries
  • 1/4 teaspoon Unsweetened Cocoa Powder
  • 1 Banana (sliced)
  • 1 tablespoon Honey
  • 1 tablespoon Granulated Sugar
  • 1/8 teaspoon Ground Cinnamon
  • 2 tablespoons Walnuts (chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for baking the pancakes evenly.
  2. Prepare the Pan: Rub a 13×18-inch half-sheet pan with 1 tablespoon of unsalted butter, coating the bottom and all sides, including the corners to prevent sticking during baking.
  3. Make the Batter: In a medium bowl, whisk together the pancake mix and 2 cups of water until just combined. Small lumps are acceptable, but avoid overmixing to keep the pancakes light and fluffy.
  4. Spread Batter on Pan: Pour the batter evenly onto the prepared baking sheet, spreading it out to cover the surface evenly for consistent cooking.
  5. Rest the Batter: Allow the batter to sit on the pan for at least 5 minutes. This resting period helps relax the gluten and results in tender pancakes.
  6. Prepare Cinnamon Sugar: In a small bowl, mix together 1 tablespoon granulated sugar and 1/8 teaspoon ground cinnamon. Set aside for topping.
  7. Section 1 – Chocolate Chips: Divide the batter into four equal sections. Sprinkle 3 tablespoons of mini chocolate chips over the batter in the first section.
  8. Section 2 – Blueberries: Scatter 1 cup of fresh blueberries over the batter in the second section.
  9. Section 3 – Cocoa and Banana: Using a fine mesh strainer, dust 1/4 teaspoon unsweetened cocoa powder over the third section. Use a toothpick or paring knife to create a marble pattern in the batter. Top this section with sliced banana and drizzle with 1 tablespoon honey.
  10. Section 4 – Cinnamon Sugar and Walnuts: Sprinkle the prepared cinnamon sugar mixture over the fourth section. Then evenly spread 2 tablespoons chopped walnuts on top.
  11. Bake: Place the sheet pan in the oven and bake for 10 to 12 minutes, until the pancakes are lightly browned. Check doneness by inserting a toothpick into the batter; if it comes out clean, the pancakes are ready.
  12. Serve: Remove from the oven and serve the sheet pan pancakes immediately for a delightful and convenient breakfast treat.

Notes

  • Do not overmix the batter to avoid dense pancakes.
  • Resting the batter on the pan helps provide a tender texture by relaxing gluten.
  • You can substitute toppings according to preference or seasonal availability.
  • Ensure the pan is well-buttered to easily remove pancakes after baking.
  • Use a toothpick test to confirm the pancakes are fully cooked before removing from oven.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: sheet pan pancakes, baked pancakes, breakfast recipe, Bob’s Red Mill pancake mix, chocolate chip pancakes, blueberry pancakes, banana honey pancakes, cinnamon sugar pancakes

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