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20 square pancakes all in one shot—that's the beauty of this brunch-friendly recipe.
Servings and Ingredients
|2 c.||Hy-Vee whole wheat pancake and waffle mix|
|1 ½ c.||Hy-Vee 2% reduced-fat milk|
|2||Hy-Vee large eggs|
|2 tbsp.||Hy-Vee canola oil|
|2 tsp.||Hy-Vee vanilla extract|
|1 tsp.||Hy-Vee cinnamon|
|1 c.||desired toppings, such as fresh or frozen fruit, chocolate chips, nuts, etc.|
Things To Grab
- 15x10x1-inch baking sheet
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Medium bowl
Preheat oven to 350 degrees. Line a 15x10x1-inch baking sheet with aluminum foil; spray with nonstick cooking spray and set aside.
Related Content, How-To
In a medium bowl, mix together pancake mix, milk, eggs, canola oil, vanilla, and cinnamon. Pour batter into prepared baking sheet. Use a spatula to spread pancake batter to the edges of the pan.
If desired, sprinkle top of pancakes with desired toppers, and bake 10-12 minutes or until pancakes have risen, edges pull away from the sides of the pan, and the center has set.
Remove pan from oven and cut into 20 pieces.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 40mg
- Sodium: 440mg
- Total Carbohydrates: 23g
- Protein: 6g
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