Peach and Blueberry Sheet Pan Pancakes

Recipe

Breakfast
Peach and Blueberry Sheet Pan Pancakes

Primary Media

Sheet pan pancake with peaches and blueberries

User Rating

4.62 out of 5 stars
Rate it:
13 ratings

Recipe Data

12
Servings
10min
Prep
30min
Total

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Description

Make a dozen of these fruit-and-nut-filled pancakes in less than 30 minutes. Just pour, bake, and serve.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
4 c.Hy-Vee buttermilk complete pancake and waffle mix
2 ⅔ c.water
1(14.5-oz.) can Hy-Vee sliced peaches, drained and halved
1 c.fresh blueberries
¼ c.Hy-Vee unsalted butter, softened
¼ c.Hy-Vee light brown sugar, packed
¼ c.Hy-Vee all-purpose flour
¼ c.Hy-Vee old-fashioned oats
¼ c.Hy-Vee pecan pieces, finely chopped
1 tsp.Hy-Vee ground cinnamon
Hy-Vee original pancake and waffle syrup, for serving

Things To Grab

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

Directions

  1. Preheat oven to 400 degrees. Line a 15x10x1-inch baking pan with parchment paper. Spray paper with nonstick cooking spray; set aside.

  2. Whisk together pancake mix and water in a large bowl. Stir in peaches and blueberries. Pour batter into prepared baking pan; set aside.

  3. Combine butter, brown sugar, flour, oats, pecans, and cinnamon in a medium bowl until crumbly. Sprinkle mixture over batter in pan.

  4. Bake for 18 to 20 minutes or until edges are golden brown, Cut into slices and serve with syrup.

Nutrition facts

Servings

260 Calories per serving
1 slice

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 20mg
  • Sodium: 420mg
  • Total Carbohydrates: 44g
  • Protein: 5g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 10%

Recipe Source:

Hy-Vee Monthly Ad from March 2018