It’s a wonderful thing to have easy breakfast options for mornings when we’re heading out to school or work for the day. Here’s one of those recipes to slip into your recipe box.

I’ve made these a couple times now and they’re a huge hit with our family. These pancakes aren’t too sweet and taste great to eat on their own without adding syrup (which is especially helpful if you are in the rush to get out the door and want to eat it on the go.)

Let’s Get Crafty!

Ingredients:
2 cups pancake mix (or bisquick)
1 1/2 cups milk
1 egg
1 tablespoon vegetable oil
3/4 teaspoon cinnamon
Toppings to sprinkle (we did some blueberries and milk chocolate chips)

Preheat oven to 400

Put parchment paper down on the large sheet pan (ours is 15x10x1 in.)

In a large bowl, combine everything but the blueberries. The batter will still be a little lumpy.

Pour the batter onto the parchment paper and spread out evenly.

Sprinkle on the blueberries and chocolate chips. We did a half and half situation.

Bake until cooked through. Ours was perfect after 8 minutes and I’ve seen other recipes calling for 10-12 minutes.

The parchment paper helps to make removing the pancake super easy.

Thanks for stopping by! Hope your week is off to a great start.