Step 1

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.

Step 2

, 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

, 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.

Step 9

, 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.

Step 10

, 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.

Step 11

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

Step 12

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