Cinnamon Swirl Sheet Pan Pancakes: Forget flipping pancakes in a skillet or on a griddle! Our sheet pan pancakes with a rich, brown sugar cinnamon swirl, are baked in the oven in 20 minutes and served with homemade cream cheese icing!
First, preheat the oven to 350 degrees F and prepare a half sheet baking pan with parchment paper greased with butter.
Next, in a large bowl, whisk 2 cups of pancake mix, 1 cup of milk and 2 large eggs together until smooth.
Then, pour the batter into the prepared sheet pan and spread it evenly across the pan.
In a microwave safe bowl, melt 8 tablespoons of butter. Add 1 cup of brown sugar and 2 tablespoons of cinnamon and stir until combined.
Now, using a spoon, drop dollops of the brown sugar mixture onto the pancake batter in the pan. Take a butter knife and gently drag it through the brown sugar to create a swirl pattern in the pancake batter.
Place the baking sheet in the center of the oven and bake for 15-20 minutes. Use a toothpick to test for doneness. (If there is no wet batter on the toothpick and it comes out clean, the sheet pan pancakes are baked.)
To make the cream cheese icing
First, beat 4 oz. of softened cream cheese and 1 teaspoon of vanilla extract in a medium sized bowl until it is smooth. Add 2/3 cup of powdered sugar and mix it until it is thoroughly combined.
Serve the warm cinnamon swirl pancakes with cream cheese icing, butter and maple syrup.
Notes
A half sheet pan is about 18" x 13" x 1". If you use a 9x13 baking dish, only use half of the batter and make two batches of oven baked pancakes.
You can prepare the parchment lined baking sheet with non-stick cooking spray but I find that using butter to grease the parchment adds a little more flavor.
Store any leftover pancakes in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave.