Cinnamon Swirl Pancake Mix Sheet-Pan Bake
A delicious and easy-to-make sheet-pan pancake infused with warm cinnamon, perfect for serving a crowd.
Ingredients
Pancake Batter
- 3 cups pancake mix
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons melted butter
- 2 to 2 1/4 cups buttermilk Regular milk can be used as a substitute
- 2 teaspoons alcohol-free vanilla extract
Cinnamon Swirl
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
Icing
- 1 1/4 cups powdered sugar
- 2 tablespoons melted butter
- 3 tablespoons milk
For the Pan
- 1 to 2 tablespoons neutral oil For brushing the pan
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Brush a sheet pan with neutral oil on the bottom and sides, then place it in the oven to heat up.
- In a large bowl, stir together the pancake mix and granulated sugar.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter, and alcohol-free vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined. The batter should be thick but pourable.
- In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon for the swirl.
Baking
- Pull the hot sheet pan from the oven. Pour the pancake batter into the pan and spread quickly.
- Dollop the cinnamon mixture over the batter and use a butter knife to swirl it through without overdoing it.
- Bake for 15-20 minutes or until the edges are golden and the center is puffed and set.
Icing Preparation
- While the bake is in the oven, whisk together the powdered sugar, melted butter, and milk to create the icing.
- Once baked, cut the pancake bake into squares and drizzle with the icing.
Notes
For variations, use regular milk instead of buttermilk, add alcohol-free maple flavouring, or stir in softened cream cheese for a richer swirl. Sprinkle extra cinnamon on top before baking for more flavor.