Chocolate Sheet Pan Pancakes
30 min
6 servings
These are ideal for a hands-off brunch where everyone gets a pancake hot off the pan without flipping a single cake! Prep ahead and bake cakes, then cool, portion, and wrap individually. Freeze up to three months; pop frozen into a toaster oven to reheat.
Ingredients
- 1 pkg Pancake & Waffle Mix
- 2 tbsp cocoa powder
- 1 egg
- 1 cup milk, your choice
- 2 tbsp oil
- 1 tsp vanilla extract
Preparation
- Preheat oven to 400° F.
- Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner.
- In a large bowl, whisk mix, cocoa powder, egg, milk, oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
- Scrape batter into pan. Spread evenly to fill corners. Gently tap the pan on the kitchen counter a few times to help even out the batter and release air bubbles.
- Bake until centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean, 12 min. Let cool in pan 10 min.
- Using a Flipper, cut into squares and serve!
Epicure Products Used
Nutritional Information
Per serving(1 pancake): Calories 170, Fat 7 g (Saturated 1.5 g, 0.1 0 g), Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 24 g (Fiber 1 g, Sugars 5 g), Protein 4 g.
Tips
Add sliced bananas, blueberries, or chocolate chips to the batter before baking.
Perfectly Balance Your Plate
Serve with 1 cup fruit such as berries and 1⁄2 cup 2% plain Greek yogurt.