Ingredients
1 box (14 oz) pancake mix
1 1/4 cups water
2 large eggs
2 tbsp vegetable oil
1 sheet parchment paper (cut to fit half-sheet pan)
Instructions
Preheat oven to 400°F (200°C). Line half-sheet pan with parchment paper.
Combine pancake mix with water and eggs in a mixing bowl.
Stir in vegetable oil until batter is smooth and pourable.
Using 1/4 cup measure, evenly space batter mounds across parchment.
Lightly press mounds with spatula to create even thickness.
Bake 13-15 minutes. Cakes should be golden and spring back when lightly touched.
Use parchment edges to lift cakes onto cooling rack (5-7 minutes).
Serve warm with preferred toppings.
Notes
Use parchment paper to ensure even heat distribution
Space batter mounds at least 2 inches apart to prevent sticking
Lift pancakes using parchment for easy transfer to cooling rack
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg