These easy Sheet Pan Pancakes use a pre-made mix with added blueberries and flaxseed for a nutritious, high-fibre breakfast the whole family will love. Perfect for meal prep!
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Why You’ll Love This Recipe
- Time-Saving & Convenient – No flipping required; just bake and slice!
- High in Fibre – Ground flaxseed and blueberries add nutrition.
- Great for Meal Prep – Make ahead and store for a quick, healthy breakfast all week.
- Customizable – Add your favourite mix-ins and toppings.
The Inspiration Behind This Recipe
As a dietitian, I'm all for using pre-made pancake mixes as a way to prep breakfast for the week! But I always like to think, what can I add to make this more nutritious?
That’s why I added blueberries and flaxseed to my pancake mix—these simple additions boost fibre and nutrients, creating a more balanced, satisfying breakfast for busy mornings.
Sometimes using a pre-made pancake mix is a lifesaver for busy families. I love convenient options like this but always find ways to boost their nutrition. By adding blueberries and ground flaxseed, these sheet pan pancakes become a higher-fibre, more balanced breakfast that my family enjoys all week long.
Health Benefits of Flaxseed & Blueberries
- Flaxseed – High in fibre and omega-3s for heart and digestive health.
- Blueberries – Packed with antioxidants and vitamins.
Ingredients You’ll Need
- 1 box pancake mix (prepared as directed)
- 1 cup frozen blueberries
- ¼ cup ground flaxseed
- Milk of choice (amount as per pancake mix box)
How to Make Sheet Pan Pancakes
Preheat Oven – Set to 375°F (190°C) and grease a baking dish.
Prepare Batter – Mix pancake batter according to package instructions.
Add Nutrients – Stir in frozen blueberries and ground flaxseed.
Bake – Pour batter into the baking dish and bake for 30-40 minutes, until golden and set.
Cool & Cut – Let cool slightly, then slice into squares.
Serve & Enjoy – Store in the fridge and reheat as needed. Top with maple syrup, Greek yogurt, or your favourite toppings.
Storage Tips
- Store in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave or toaster oven.
Substitutions & Variations
- Use whole wheat pancake mix for extra fibre.
- Swap blueberries for chocolate chips or diced bananas.
- Add cinnamon or vanilla extract for extra flavour.
Store Bought Mixes:
- Flourish
- Discount code: JULIANA10
- Presidents Choice
FAQs
Yes! Freeze in an airtight container for up to 2 months. Reheat in the toaster or microwave.
Nut butter, fresh fruit, or a drizzle of honey all work well.
Yes! Use a gluten-free pancake mix.
Final Thoughts
Sheet Pan Pancakes are a quick, nutritious, and meal-prep-friendly breakfast. Perfect for busy mornings, they make breakfast effortless and delicious!
More Healthy Recipes
Recipe
Sheet Pan Pancakes from Mix
Equipment
- Baking tray
- Measuring cups and spoons
- Mixing spoon
- Oven
Ingredients
- 1 box Pancake mix prepared according to package
- Milk amount as per box of pancake mix
- 1 cup frozen blueberries
- ¼ cup ground flaxseed
Instructions
- Preheat the Oven – Set your oven to 375°F and line a baking dish with parchment paper or spray with PAM.
- Prepare the Batter – Mix the pancake batter according to package directions.
- Add Nutrients – Stir in the ground flaxseed and gently fold in the blueberries.
- Bake the Pancakes – Pour the batter into the prepared baking dish and spread evenly. Bake for 30-40 minutes, or until golden brown and a toothpick comes out clean.
- Cool & Cut – Let the pancakes cool slightly before slicing into squares or rectangles.
- Serve & Enjoy – Store in the fridge and reheat throughout the week. Add toppings like maple syrup, Greek yogurt, or nut butter!
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