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86% would make again

Blueberry Peach Sheet Pan Pancakes

by Claire Nolanfeatured in Time-Saving Sheet Pan Pancakes

Ingredients

for 4 servings

  • 4 cups pancake mix (480 g)
  • 4 eggs
  • 2 cups milk (480 mL)
  • 1 peach, sliced
  • 1 cup blueberry (100 g)

Nutrition Info

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    Calories 780
    Fat 13g
    Carbs 134g
    Fiber 5g
    Sugar 36g
    Protein 28g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 425˚F (220˚C).
  2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
  4. Place peach slices on top of the batter, followed by the blueberries.
  5. Bake for 15 minutes, or until golden brown.
  6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
  7. Enjoy!