Chocolate Sheet Pan Pancakes

  • 30 mins
  • 170 Calories
  • 6 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.

Chocolate Sheet Pan Pancakes

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

Chocolate Velvet Cheesecake
$7.95
Sold Out
2-Pack
Pancake & Waffle
$12.95

Preparation

  1. Preheat oven to 400° F.
  2. 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.
  3. 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.
  4. 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.
  5. Using a Flipper, cut into squares and serve!

Nutritional Information

Serving Size
1 serving
Calories
per serving
170
Amount/Serving
  • Fat 7 grams
  • Cholesterol 35 milligrams
  • Sodium 230 milligrams
  • Carbs 24 grams
  • Protein 4 grams