When we think of pancakes, we typically think of leisurely weekend breakfasts, not all-day eating. But hear us out — pancake mix is a kitchen workhorse for every day (and meal!) of the week. Requiring just a few ingredients (for some mixes, all you need to add is water), that trusty bag of pancake mix can transform into snacks and meals of all kinds, and not just for breakfast. Here’s how.
Let's face it: No one wants to stand at the stove flipping pancakes on a hectic weekday morning, racing to feed your kids before the school bus pulls up. But we all want to eat pancakes for breakfast, so here's the solution: Use a mix to make Sheet Pan Pancakes instead. Not only are they easier than individual pancakes, but they’re easy period. All you need to do is mix buttermilk pancake mix with water, then pour into a greased 13” x 18” half sheet pan.
Once baked, the pancakes can be sliced and served however — and whenever — you want them. Because this method makes a large batch, you can serve some now then save the rest for later in the week, or bake them on a Sunday afternoon and have them on hand for a weekday grab-and-go breakfast. They’ll keep in the refrigerator for several days (just make sure they’re well wrapped); for longer storage, see tips on freezing below.
Lunch and snacks
While amazing on their own, pancakes can morph into snacks ready to be tossed into a lunchbox at the last minute or eaten as a handheld bite.
Consider baking a big batch of Protein Pancake Bites so they’ll be ready for lunch or snacking on the go, whether at school, work, or simply running errands. Best of all, you can customize them any way you or your children like, with berries, bananas, and more.
Or try making a pancake wrap with fillings like avocado and bacon or peanut butter and banana. To make, you want the pancake to be large and thin. Don’t add more water to the mix to thin it; rather, use an offset spatula or the back of a spoon to carefully spread it in the pan or on the griddle so the pancake is about 8” to 9” in diameter. Once your pancake is ready, assemble with your chosen fillings. (Because it's thin, the pancake can be a bit delicate, so be sure to wrap up carefully.)
Take a cue from the bacon-cheddar version of pancake bites and embrace the savory side of pancakes. Try topping a hot flapjack with a fried egg and sour cream and chives or chili crunch, or fold bacon bits and cheese into the batter and serve a savory short stack with a big green salad alongside.
This spin works for sheet pan pancakes too. While the toppings we suggest on the recipe page are sweet, you can go savory with additions like shredded cheese, crumbled sausage or chopped ham, and sautéed veggies or mushrooms. Or stuff Buttermilk Pancake Crêpes with filling combinations like ham, Swiss, and mustard for a French-inspired meal.
Alternatively, you can make your own breakfast-for-dinner sandwiches, using mini pancakes as the bun. To make, ladle two pancakes onto your griddle in roughly 2 1/2’’ circles. Once your pancakes are done, prepare your sandwich fillings, like eggs, sausage, and cheese.
For the eggs, you can make them however you prefer: scramble them; crack them into an English muffin ring so they cook up perfectly round; fry them; or cook in a skillet like an omelet and fold to fit in your sandwich. Add bacon or sausage (or a meatless alternative, like plant-based sausage or portobello mushroom) and a slice of cheddar cheese.
Of course, you may want to simply enjoy pancakes in their typical maple syrup-drenched glory. To quickly enjoy anytime, you can prepare a big batch of pancakes (sheet pan or traditional) and freeze them for later. When ready to eat, just pop in the toaster for a few minutes.
Longtime Research & Development team member Frank Tegethoff is a pancake expert, and here’s his go-to method for freezing pancakes: “Always allow the pancakes to cool completely, then place a square of parchment paper between each of the individual cakes when they go into the freezer. This keeps the pancakes from solidifying into a single frozen blob.”
If you’re freezing sheet pan pancakes, just cut them into square or rectangular slices then layer with parchment in the same way. To reheat, use a toaster or toaster oven as you would with regular pancakes.
It may not be a classic baking staple like flour or butter, but ultimately, pancake mix can be a surprisingly versatile ingredient to keep tucked in your pantry — for slow Saturdays and busy Mondays alike.
Our full line of pancake mixes — from classic buttermilk to keto-friendly — is available in our online store.
Cover photo (Sheet Pan Pancakes) by Kristin Teig.