Sheet Pan Buttermilk Pancakes

Preheat the oven to 425°F. Grease a 13” x 18” half sheet pan with the softened butter, rubbing the butter over the bottom and along the sides of the pan.

To make the batter: In a medium bowl, whisk together the pancake mix and water until just combined; some small lumps in the batter are OK.

Pour the pancake batter into the prepared pan, spreading it to the edges.

Allow the batter to rest for 5 minutes while you gather your toppings.

To top the pancakes: Imagine dividing the sheet pan into quadrants (four sections) — each section will feature a different topping.

In one section, sprinkle the mini chocolate chips across the batter.

In another section, layer the sliced strawberries on top of the batter.

In a third section, sprinkle the cocoa powder over the batter and use a toothpick or butter knife to swirl into the batter, making a marbled pattern. Layer the sliced banana over the marbled batter, then drizzle the bananas with honey.

In the last section, combine the sugar and cinnamon. Sprinkle the cinnamon sugar over the batter. Either leave it on top, or use a toothpick or butter knife to swirl it into the batter to make a marbled pattern. Sprinkle on the diced pecans.

To bake the pancakes: Bake the pancake for 15 to 20 minutes, until lightly browned and the edges are just starting to pull away from the sides of the pan. A toothpick inserted into the center of the pancake will come out clean.

Cut individual portions and serve the pancake immediately, with your choice of maple syrup, whipped cream, or a dusting of confectioners’ sugar.

Storage information: Store any leftover pancake, well wrapped, in the refrigerator for several days; freeze for longer storage.