The perfect addition to your weekend brunch spread - Sheet Pan Pancakes! This sheet pan pancake recipe is as simple as making pancakes, just swap the stove for the oven! 


1 bag Purely Elizabeth Ancient Grain Pancake Mix

4 eggs

1/2 cup + 1 tbsp of oil (coconut, olive or ghee)

1/2 cup + tbsp of water

Toppings of choice

Preheat oven to 425F. Prepare pancake batter according to packaging instructions. Line a baking sheet with parchment paper. I used a standard half sheet pan (18x3), but a smaller one will work too, you just have to cook it a few minutes longer. Pour pancake batter on baking sheet and spread out evenly. Add you favorite toppings, I chose to go with fresh blueberries! Bake for 15-18 minutes. Remove from oven and cut into squares. Serve with maple syrup. Enjoy!