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!

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.

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.