These Sheet Pan Fruit Pancakes are the perfect solution to getting breakfast on the table hot and fresh! In under 30 minutes you have warm, fruity pancakes ready to serve for a crowd. Make a double batch, cut into serving size portions and store in the fridge for easy heat and go breakfasts everyone will love.
Course Breakfast
Cuisine Homestyle
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 12pieces
Author loveonaplate
Ingredients
4cupspancake mix
3eggs
1 1/4cupsmilk
1/4cupbrown sugar
1/2tspcinnamon
1/2tspvanilla
1cupspeach slicesfresh or frozen
1/2cupblueberriesfresh or frozen
3Tbspsugar in the rawoptional
cooking spray or parchment paper
9X13 Non Stick Sheet Pan
Instructions
In a large mixing bowl combine pancake mix, eggs, milk, vanilla, sugar, and cinnamon. Mix until just combined. There will still be some lumps.
Spray your sheet pan with cooking spray, or use parchment paper if you prefer. Pour in batter and spread evenly.
Place fruit on top of batter. Fruit can be used still frozen, and it will defrost while it bakes.
Sprinkle sugar in the raw evenly on top of batter and fruit.
Place on the middle rack in the oven and bake for 20-25 minutes until set in the middle.
Cut into 12 pieces and serve with additional fresh fruit, butter or syrup.
Notes
Leftover pancakes can be stored in the fridge for 4-5 days. To reheat, simply place in the microwave for 10 seconds or on a baking sheet in the oven at 350 for about 7-10 minutes. Excellent for grab and go breakfasts or snacks.Use any combination of fruit you like. Strawberries, Raspberries, Blueberries, and peaches are our personal favourites.