Chocolate Truffle Sheet Pan Pancakes

30 min

12 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 Easy Peasy Bagel, Pancake & Waffle Mix
  • 2 - 3 tsp Chocolate Truffle Sweet Dip Mix
  • 3 eggs
  • 2 1⁄4 cups milk, your choice
  • 2 tbsp vegetable oil

Preparation

  • Preheat oven to 400° F.
  • Line Sheet Pan with Sheet Pan Liner.
  • In a large bowl, whisk mix, sweet dip mix, eggs, milk, and oil.
  • Pour batter into pan. Using 3-in-1 Spatula, spread evenly into 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, 15 min. Let cool in pan 10 min.
  • Using a Flipper, cut into 12 squares and serve!

Nutritional Information

Per serving(1 pancake): Calories 210, Fat 6 g (Saturated 1.5 g, 0 0 g), Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 33 g (Fiber 2 g, Sugars 5 g), Protein 6 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 (for extra flavour, add Chocolate Truffle Sweet Dip Mix).