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Cinnamon Toast Crunch™ Sheet-Pan Pancake

Betty Crocker Kitchens
Updated May 17, 2022
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Break out the Cinnamon Toast Crunch™ pancake mix for a breakfast that's sweet, fruity and Cinnadust™ swirled! To make things even better, this treat is baked in a sheet pan, which means you'll be serving up warm, cakey pancakes topped with Cinnamon Toast Crunch™ Frosting for the whole family in no time.

Cinnamon Toast Crunch™ Sheet-Pan Pancake

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 5
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
  • Step 
    2
    In large bowl, stir pancake mix, water or milk, and eggs with fork or whisk until well blended.
  • Step 
    3
    Sprinkle Cinnadust™ over batter in bowl. Gently stir into batter about 6 to 8 times (do not mix in completely). Pour into pan, and spread evenly.
  • Step 
    4
    Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven. Let stand 5 minutes.
  • Step 
    5
    In small microwavable bowl, place frosting. Microwave uncovered on High 15 to 20 seconds or until frosting is thin enough to drizzle. Dip fork into frosting, and drizzle half of the frosting over pancake. Top with banana slices and cereal topping; drizzle remaining warmed frosting over top.

Nutrition

310 Calories
7g Total Fat
6g Protein
56g Total Carbohydrate
30g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    Try topping Cinnamon Toast Crunch™ pancakes with your favorite fresh berries instead of sliced bananas.
  • tip 2
    Add maple syrup or warm caramel sauce to put this Cinnamon Toast Crunch™ pancake recipe over the top.
  • tip 3
    Be sure to gently stir–and not completely mix in–the Cinnadust™ into the batter, so there still will be swirls in the finished pancake.
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