Blueberry-Peach Sheet Pancake

Name: Blueberry-Peach Sheet Pancake
Cuisine: American
Ingredients: 4 cups pancake mix; 2 cups whole milk; 4 medium (large) eggs; 1 ripe peach, peeled, pitted, and cut into 12 wedges; 1 cup fresh blueberries; Butter and Maple Syrup for serving

5 steps

Updated at: Thu, 17 Aug 2023 04:05:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories744.5 kcal (37%)

Total Fat16.3 g (23%)

Carbs123.8 g (48%)

Sugars40.5 g (45%)

Protein24.5 g (49%)

Sodium1633.4 mg (82%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 cupspancake mix

ripe, peeled, pitted, and cut into 12 wedges

1 cupfresh blueberries

Butter

Maple Syrup

for serving

Instructions

Step 1

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

OvenPreheat

Step 2

Whisk together the pancake mix, milk, and eggs in a large bowl until smooth. Pour the batter onto the prepared baking sheet and use a spatula to spread it to the edges.

Step 3

Arrange the peach slices on top of the batter, spacing them evenly, followed by the blueberries.

Step 4

Bake until the pancake is golden brown and cooked through, about 15 minutes. Transfer the baking sheet to a wire rack and let the pancake cool slightly.

Step 5

Cut the pancake into 12 squares and place 3 squares on each plate. Serve hot, with butter and maple syrup alongside