Chocolate Sheet Pan Pancakes
Chocolate Sheet Pan Pancakes
Rated 1.7 stars by 3 users
Servings
6
Calories
170
Total Time
30 Minutes
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 or Chocolate Velvet Cheesecake Mix
- 1 egg
- 1 cup milk, your choice
- 2 tbsp oil
- 1 tsp vanilla extract
-
Toppings (optional): maple syrup, berries, whipped cream, confectionner’s sugar
Directions
Preheat oven to 400° F.
- In a large bowl, whisk mix with cocoa powder, egg, milk, oil, and vanilla extract. Let batter rest 5 min; it will continue to thicken.
Scrape batter into lined sheet 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.
- Using a Flipper, cut into squares and serve!
Nutrition
Nutrition
- per serving
- Calories
- 170
Amount/Serving
% Daily Value
- Fat
- 7 grams
- Cholesterol
- 35 milligrams
- Sodium
- 230 milligrams
- Carbs
- 24 grams
- Protein
- 4 grams
Leave a comment