toppings such as mini chocolate chips, blueberries, bananas, shredded coconut
maple syrup for serving
Preheat oven to 425 degrees. Pour melted butter on baking sheet and use a pastry brush to spread all over pan; set aside.
In a large bowl, whisk together the pancake mix, milk, and eggs until well combined. Pour the batter on to the prepared pan and spread evenly using a spatula. Add toppings to the batter and place in preheated oven on center rack.
Bake for 12-15 minutes or until the pancakes are golden brown. Remove from oven and cut into squares. Serve with maple syrup.
Don't skip buttering the sheet pan. Not only will it give the pancakes flavor, but it also helps them not stick to the pan.
Any store-bought pancake mix should work here. I like to use Krusteaz Buttermilk or Bisquick.
You can use the same topping for the entire pan, or mix it up and section out different toppings.
Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave on 50% heat until just warmed through.