Sheet Pan Breakfast Pancakes

35 min

4 servings

Tired of all the pancake-flipping? Make this your new brunch BFF. Fuss-free sheet pan pancakes are a must for laid-back family brunches or when you’re hosting friends. No standing over the stove; just mix, pour, and let the oven do its thing. It’s a great meal prep option, too—store some in the fridge or freezer for a quick, satisfying breakfast on a busy morning.

Ingredients

  • 1 pkg Pancake & Waffle Mix
  • 9 eggs, divided
  • 1 cup milk, your choice
  • 2 tbsp oil + more for brushing
  • 1 tbsp 3 Onion Dip Mix, or finely diced green onion
  • 1 tsp olive oil
  • Sea salt & black pepper, to taste
  • 1 avocado
  • 1 tomato 

Preparation

  1. Preheat oven to 400° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner; lightly brush with oil.
  2. In a large bowl, whisk mix with 1 egg, milk, oil, and dip mix. Let batter rest 5 min; it will continue to thicken.
  3. Scrape batter onto pan; spread evenly to fill corners. Bake 12 min, or centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean. Let rest in pan 10 min.
  4. Meanwhile, heat olive oil in Sauté Pan over medium-high heat. Crack in remaining 8 eggs; season with salt and pepper. Stir constantly to scramble until eggs are set. Reduce heat to medium if needed.
  5. Slice avocado and tomato.
  6. Use a silicone spatula to cut pancakes into eight squares. Divide pancakes and eggs between four plates and top with sliced avocado, tomato, and topper, if desired.

Nutritional Information

Per serving: Calories 500, Fat 29 g (Saturated 6 g, 0.1 0 g), Cholesterol 480 mg, Sodium 42 mg, Carbohydrate 4 g (Fiber 4 g, Sugars 10 g), Protein 19 g.

Tips

What are eggs without bacon? Lay 4 slices of bacon over Multipurpose Tray in Multipurpose Steamer. Cover and microwave on high 4–5 min, or until crispy.