Sheet Pan Pancakes

Sheet Pan Pancakes are a game-changer for weekend mornings! Fluffy, golden, and baked all at once, they’re perfect for feeding a crowd without the fuss. Simply pour the batter, bake, and enjoy a delicious breakfast together. It’s an easy way to bring everyone to the table - no flipping required!

Serves

15 mins

Prep Time

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Ingredients

1 (325g) bottle Edmonds Buttermilk Pancake Mix
2 Tbsp chocolate hazelnut spread
2 Tbsp chocolate chips
2 Tbsp dulce de leche
1 Tbsp sliced almonds
4 tsp strawberry or raspberry jam
3 strawberries, sliced
3 Tbsp blueberries
4 tsp berry sauce

To Serve

2 bananas, sliced
Chelsea Maple Flavoured Syrup or Chelsea Easy Pour Golden Syrup
Whipped cream

Method

Preheat oven to 210ºC bake. Grease a sheet pan (approx. 23cm x 33cm, with sides at least 2cm high) and line with baking paper.
Make pancake batter according to instructions on the bottle. Pour into prepared pan and spread out.
Dollop hazelnut spread onto one quarter of the mixture and swirl with a table knife. Sprinkle with chocolate chips.
Spoon dulce de leche onto a second quarter, swirl in and sprinkle with almonds.
Swirl jam into the third quarter and top with sliced strawberries.
Swirl berry sauce into the fourth quarter and gently press blueberries in.
Bake for 10 minutes, until just set. Change oven setting to grill and cook for approximately two minutes (watch carefully!), until lightly browned on top.
Slice and serve warm with sliced banana, maple or golden syrup and whipped cream.

TIPS

Change up the toppings to suit your tastes!

Sheet Pan Pancakes

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