Best 6 Blueberry Peach Sheet Pan Pancakes Recipe By Tasty Recipes
Indulge in a delightful fusion of flavors and textures with our Blueberry Peach Sheet Pan Pancakes, a recipe born from the harmonious union of two classic breakfast favorites. Picture fluffy pancakes studded with juicy blueberries and sweet peach slices, all baked to perfection on a single sheet pan. This ingenious method ensures an effortless cooking process, making it a breeze to whip up a stack of these delectable treats.
Our recipe collection offers two irresistible variations to satisfy every palate. The first recipe features a classic pancake batter, enriched with the vibrant flavors of blueberries and peaches. The second recipe takes a creative twist, incorporating a luscious cream cheese filling that adds a creamy, tangy dimension to the pancakes. Both recipes promise a symphony of flavors and textures that will tantalize your taste buds, making them perfect for a special weekend brunch or a leisurely breakfast with loved ones.
BLUEBERRY PEACH SHEET PAN PANCAKES RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, peach, blueberry
Provided by Claire Nolan
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425˚F (220˚C).
- Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
- Pour batter onto a parchment-lined baking sheet and spread to the edges.
- Place peach slices on top of the batter, followed by the blueberries.
- Bake for 15 minutes, or until golden brown.
- Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
- Enjoy!
Nutrition Facts : Calories 802 calories, Carbohydrate 139 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, Sugar 41 grams
LEMON-BLUEBERRY SHEET-PAN PANCAKE
Skip the griddle! This fluffy, sweet oven-baked pancake will save you from flipping cakes for everyone. Instead, mix up the batter and bake off this sheet pan-sized pancake in the oven. While cooks will appreciate the efficiency of this recipe, everyone around the table will appreciate its flavor. The combination of fresh blueberries and lemon zest provides a pleasant, slightly tangy contrast to the sweet blueberry preserves and pancake base. This well-balanced flavor is appealing to adults and still plenty kid-friendly, too. So, whether it's Christmas morning and you don't want to miss a minute of the new-toy joy, or you're just trying to streamline the breakfast routine, it's worth adding this to your recipe box.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Line 15x10x1-inch jelly roll pan with foil; spray with cooking spray. In large bowl, beat Bisquick™ mix, milk, eggs, granulated sugar and melted butter with whisk until blended. Stir in 1 tablespoon of the lemon zest. Spread in pan. Top with blueberries. Bake 6 minutes.
- Spoon teaspoonfuls of blueberry spreadable fruit over pancake batter. Bake 7 to 11 minutes longer or until golden brown and toothpick inserted in center comes out clean.
- Sprinkle with powdered sugar. Top with almonds. Top with remaining 1 tablespoon lemon zest. To serve, cut 6 rows by 4 rows. For each serving, place 3 pancakes on individual serving plate.
Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 3 Pancakes, Sodium 360 mg, Sugar 22 g, TransFat 0 g
SHEET PAN BLUEBERRY PANCAKES
Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.
Provided by fabeveryday
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
- Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
- Bake in the preheated oven until golden brown, 15 to 18 minutes.
- Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 51 g, Cholesterol 99.5 mg, Fat 5 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 1.9 g, Sodium 1223 mg, Sugar 8.8 g
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
LEMON BLUEBERRY BUTTERMILK SHEET PAN PANCAKES
Steps:
- Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
- Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
- In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
- Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
- Let cool for 5 minutes in the pan.
- Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
- Cut into 16 squares. Add toppings as desired and serve.
Nutrition Facts : ServingSize 2 squares, Calories 214 kcal, Carbohydrate 35 g, Protein 7 g, Fat 5 g, SaturatedFat 2.5 g, Cholesterol 57 mg, Sodium 503 mg, Fiber 2.5 g, Sugar 9 g
PEACH BLUEBERRY PIE
This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!
Provided by the mortician's wife
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
- Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g
Tips:
- Use ripe fruit: Both blueberries and peaches should be ripe and sweet for the best flavor.
- Don't overcrowd the pan: Make sure to spread the pancake batter and fruit evenly over the sheet pan so that the pancakes cook evenly.
- Don't flip the pancakes: Unlike traditional pancakes, sheet pan pancakes are not flipped. They are cooked on one side only.
- Serve with your favorite toppings: Sheet pan pancakes can be served with a variety of toppings, such as maple syrup, butter, whipped cream, or fresh fruit.
Conclusion:
Blueberry peach sheet pan pancakes are a delicious and easy breakfast or brunch recipe. They are perfect for a crowd, as they can be made all at once in a single pan. The pancakes are fluffy and tender, with a slightly crispy exterior. The blueberries and peaches add a sweet and juicy flavor. Serve these pancakes with your favorite toppings and enjoy!
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