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Cinnamon Toast Crunch™ Sheet-Pan Pancake
Cinnamon Toast Crunch™ Sheet-Pan Pancake
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Prep Time:
15 minutes
Total Time:
40 minutes
Delicious sheet pan pancakes made with Cinnamon Toast Crunch™ mix, topped with Cinnadust™ swirl and frosting - a sweet and fruity breakfast for the whole family!
Ingredients:
  • 1 box (15.6 oz) Cinnamon Toast Crunch™ Complete Pancake Kit
  • Water or milk called for on pancake kit box
  • 2 eggs, slightly beaten
  • 1/2 cup from 1 tub (16 oz) Betty Crocker™ Cinnamon Toast Crunch™ Frosting
  • 2 medium bananas, cut into 1/4-inch slices (about 1 1/4 cups)
Instructions:
  • Preheat the oven to 350°F and line a 15x10x1-inch pan with foil, then spray it with cooking spray.
  • Combine pancake mix, water or milk, and eggs in a large bowl. Mix with a fork or whisk until fully blended.
  • Evenly coat the batter with Cinnadust™ and gently fold it in about 6 to 8 times, leaving some streaks. Transfer the mixture to the pan and spread it out evenly.
  • Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 17 minutes. Remove from oven and let it stand for 5 minutes.
  • Place the frosting in a small microwave-safe bowl. Microwave on High for 15 to 20 seconds until it's thin enough to drizzle. Use a fork to drizzle half of the frosting over the pancake. Add banana slices and cereal topping, then drizzle the rest of the warmed frosting on top.

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