Mixed-Fruit Sheet-Pan Pancakes

Recipe

Breakfast
Mixed-Fruit Sheet-Pan Pancakes

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Recipe Data

12
Servings
15min
Prep
30min
Total

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    Description

    Graham crackers are the base for these easy fruity pancakes. One taste, and you'll be coming back to this 30-minute breakfast again ... and again!

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    14Hy-Vee cinnamon graham crackers
    4 c.Hy-Vee buttermilk complete pancake and waffle mix
    2 ⅔ c.water
    1 tsp.Hy-Vee vanilla extract
    ½ tsp.Hy-Vee ground nutmeg
    1 c.fresh blueberries, divided
    1 c.fresh strawberries, chopped and divided
    3peaches, pitted and sliced; divided
    ¼ c.Hy-Vee original pancake and waffle syrup, plus additional for serving
    Hy-Vee powdered sugar, for garnish
    Hy-Vee ground cinnamon, for garnish
    Hy-Vee unsalted butter, for serving

    Things To Grab

    • 15x10x1-inch baking pan
    • Hy-Vee nonstick cooking spray
    • Whisk
    • Large bowl

    Directions

    1. Preheat oven to 400 degrees. Spray a 15x10x1-inch baking pan with cooking spray. Line bottom of pan with graham crackers, set aside. 

    2. Whisk together pancake mix, water, vanilla, and nutmeg. Pour batter over graham crackers. Sprinkle with 1/2 cup blueberries, 1 cup chopped strawberries, and 1-1/2 cup sliced peaches. Drizzle batter with pancake syrup.

    3. Bake 13 to 15 minutes or until golden brown; cool slightly. Top with remaining fruit; sprinkle with powdered sugar and cinnamon, if desired. Serve with additional syrup and butter. 

    Nutrition facts

    Servings

    230 Calories per serving

    Amounts Per Serving

    • Total Fat: 3g
    • Cholesterol: 10mg
    • Sodium: 450mg
    • Total Carbohydrates: 47g
    • Protein: 5g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Seasons August 2020