Sheet Pan Breakfast Pancakes
Low-sodiumEasterBirthdaySugar ConsciousValentine’s DayLunchMother’s DayVegetarianGluten-freeSheet PanDairy-freeBreakfast
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
- Preheat oven to 400° F. Line 1⁄4 Sheet Pan with 1⁄4 Sheet Pan Liner; lightly brush with oil.
- In a large bowl, whisk mix with 1 egg, milk, oil, and dip mix. Let batter rest 5 min; it will continue to thicken.
- 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.
- 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.
- Slice avocado and tomato.
- 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.
Epicure Products Used
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.