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Blueberry Peach Sheet Pan Pancakes

from the video Time-Saving Sheet Pan Pancakes ▶︎

by Claire Nolan

Inspired by


for 4 servings

  • 4 cups (480 g) pancake mix
  • 4 eggs
  • 2 cups (470 mL) milk
  • 1 peach, sliced
  • 1 cup (100 g) blueberry


  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!
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