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
1 cup milk (your choice)
Sea salt & black pepper (to taste)
1 tomato
1 tbsp 3 Onion Dip Mix (or finely diced green onion)
9 eggs (divided)
1 tsp olive oil
1 avocado
2 tbsp oil + more for brushing
Preparation
Preheat oven to 400° F.
Line a ¼ sheet pan with a liner and 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 until 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 a 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.
