Cranberry Walnut Sheet Pan Pancakes
Pancakes for the whole family in just 15 minutes! Mix, bake, slice, and serve. Freeze any leftovers and reheat in your toaster or microwave.
- Author
- Ami Mackey
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Servings
- 6
- Category
Breakfast
Ingredients
- 1 Package PLANTSTRONG Pancake Mix
- 2 ½ Cups Plant milk
- 1 Tablespoon Pumpkin pie spice or cinnamon
- 1/2 Cup Dried cranberries
- 1/2 Cup Walnuts
- 1 Lemon, zested
- Optional add ins: pumpkin seeds, hemp seeds
Directions
- Preheat oven to 400 degrees
- In a mixing bowl, combine pancake mix, plant milk, half of the cranberries, half of the walnuts, half of the pumpkin pie spice or cinnamon and stir until well combined.
- Line a baking sheet with parchment paper. I use a 13x18 - half sheet sheet pan.
- Fill with the pancake batter.
- Sprinkle with remaining cranberries, walnuts, pumpkin pie spice or cinnamon, lemon zest, and optional pumpkin seeds or hemp seeds.
- Bake for 15-18 minutes.
- Slice into 12 squares - freeze any remaining pancakes - these reheat beautifully in the toaster or microwave.
