Recipe details
Breakfast
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Blueberry Peach Sheet Pan Pancakes
30min
8 servings
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These Blueberry Peach Sheet Pan Pancakes transform traditional pancakes into an easy, family-style breakfast baked in one pan. The fluffy pancake base is studded with juicy blueberries and sweet peaches for bursts of fruit in every bite. By baking the batter instead of cooking individual pancakes, everyone gets to enjoy a warm breakfast at the same time with minimal effort. Perfect for weekend brunches or whenever you want to serve pancakes without standing at the stove, this simple recipe delivers all the flavor of classic pancakes in a convenient, crowd-pleasing format.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
12 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 425°F (220°C).
Prepare the pan
Place butter in a 13x18 inch rimmed baking sheet. Put in oven for 2-3 minutes until butter melts. Remove and tilt pan to coat bottom evenly with melted butter.
Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Mix wet ingredients
In another bowl, whisk together milk, eggs, melted butter, and vanilla.
Combine mixtures
Pour wet ingredients into dry ingredients. Whisk until just combined. Some small lumps are fine. Do not overmix.
Prepare the fruit
Wash blueberries. Wash, pit, and slice peaches into thin wedges.
Pour batter into pan
Pour batter into the prepared baking sheet. Spread evenly to corners.
Add fruit
Scatter blueberries and peach slices evenly over the batter. Gently press some fruit pieces slightly into the batter.
Bake
Bake for 15-20 minutes until pancake is puffed and golden. A toothpick inserted in center should come out clean.
Serve
Cut into squares. Serve warm with maple syrup, if desired.
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