Preheat oven to 400 degrees. Line a 15x10x1-inch baking pan with parchment paper. Spray paper with nonstick cooking spray; set aside.
Make a dozen of these fruit-and-nut-filled pancakes in less than 30 minutes. Just pour, bake, and serve.
Servings and Ingredients
|4 c.||Hy-Vee buttermilk complete pancake and waffle mix|
|2 ⅔ c.||water|
|1||(14.5-oz.) can 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
- Large bowl
- Medium bowl
Whisk together pancake mix and water in a large bowl. Stir in peaches and blueberries. Pour batter into prepared baking pan; set aside.
Combine butter, brown sugar, flour, oats, pecans, and cinnamon in a medium bowl until crumbly. Sprinkle mixture over batter in pan.
Bake for 18 to 20 minutes or until edges are golden brown, Cut into slices and serve with syrup.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 420mg
- Total Carbohydrates: 44g
- Protein: 5g
Hy-Vee Monthly Ad from March 2018