Sheet Pan Pancakes Recipe NZ
Sheet Pan Pancakes are a game-changer for weekend mornings! Fluffy, golden, and baked all at once, they’re perfect for feeding a crowd without the fuss. Simply pour the batter, bake, and enjoy a delicious breakfast together. It’s an easy way to bring everyone to the table - no flipping required!
Ingredients
- 1 (325g) bottle Edmonds Buttermilk Pancake Mix
- 2 Tbsp chocolate hazelnut spread
- 2 Tbsp chocolate chips
- 2 Tbsp dulce de leche
- 1 Tbsp sliced almonds
- 4 tsp strawberry or raspberry jam
- 3 strawberries, sliced
- 3 Tbsp blueberries
- 4 tsp berry sauce
To Serve
- 2 bananas, sliced
- Whipped cream
Method
- Preheat oven to 210ºC bake. Grease a sheet pan (approx. 23cm x 33cm, with sides at least 2cm high) and line with baking paper.
- Make pancake batter according to instructions on the bottle. Pour into prepared pan and spread out.
- Dollop hazelnut spread onto one quarter of the mixture and swirl with a table knife. Sprinkle with chocolate chips.
- Spoon dulce de leche onto a second quarter, swirl in and sprinkle with almonds.
- Swirl jam into the third quarter and top with sliced strawberries.
- Swirl berry sauce into the fourth quarter and gently press blueberries in.
- Bake for 10 minutes, until just set. Change oven setting to grill and cook for approximately two minutes (watch carefully!), until lightly browned on top.
- Slice and serve warm with sliced banana, maple or golden syrup and whipped cream.
TIPS
- Change up the toppings to suit your tastes!
