Blueberry Peach Sheet Pan Pancakes Recipe By Tasty Food

SHEET TRAY PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a bowl, mix whole wheat flour and baking powder.
• Add in milk, applesauce, egg, and vanilla extract. Mix until well combined.
• Pour pancake mix on a greased baking sheet and evenly spread out.
• Add desired toppings onto the whole pan or place in different corners for a variety.
• Bake for 15 minutes.
• Cut into squares. Serve now or freeze for up to a month.
• Enjoy!

BLUEBERRY PEACH SHEET PAN PANCAKES RECIPE BY TASTY

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!

MIXED BERRY SHEET PAN PANCAKES RECIPE BY TASTY

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 strawberry slices on top of the batter, followed by the blueberries and raspberries.
• 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!

SHEET PAN BLUEBERRY PANCAKES

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.

SHEET PAN PANCAKE

Steps:

• Preheat the oven to 425 degrees F.
• Use 2 tablespoons of the melted butter to generously grease the bottom and sides of an 18-by-13-inch half-sheet pan.
• Into a blender, add the eggs, milk and vanilla. Next add the flour, baking powder, sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds.
• Pour the mixture into the prepared pan. Imagine the sheet pan in thirds, then sprinkle the chocolate chips in the first third, the blueberries in the second and the strawberries in the third, making 3 sections or stripes. Bake until golden brown and cooked through, about 20 minutes. Remove from the oven and brush with the remaining 2 tablespoons of melted butter.
• To serve, cut a square of the chosen flavor of pancake and top with some warm maple syrup.

SHEET-PAN PANCAKES

Steps:

• Preheat the oven to 425˚ F.
• In a blender, combine the milk, eggs and vanilla and pulse to mix it well. Add the flour, baking powder, sugar and salt and blend until smooth, 25 to 30 seconds. Pour in half of the melted butter and pulse a few times to combine.
• Spread 2 tablespoons of the melted butter on a sheet pan, then pour in the pancake batter. Sprinkle the strawberries, chocolate chips and blueberries over the batter in three sections. Bake until golden on top, about 20 minutes.
• Brush the remaining 2 tablespoons melted butter over the surface of the pancake.
• Cut into squares and serve with butter and warm syrup!