The farmer’s market here in Michigan is full of delicious produce this time of year. This Saturday I picked up some perfectly ripe peaches and blueberries and wanted a way to enjoy them all week long. This sheet pan pancake method is so easy and works beautifully! You can either serve these pancakes right away if you’re serving a crowd, or you can cut them into squares and keep them in an airtight container in the fridge for up to one week. To reheat, simply microwave each pancake square for 1 minute.
- Preheat oven to 425. Coat a large rimmed sheet pan with nonstick spray.
- Place milk, eggs, vanilla, flours, baking powder, sugar, salt and melted butter in a blender and process until combined, scraping down the sides with a spatula as needed.
3. Pour the pancake batter evenly into the prepared baking sheet and sprinkle with peaches and blueberries. Bake for 20 minutes, or until golden brown and cooked through.
4. Let the pancake rest for 5 minutes, then cut into squares. Serve drizzled with maple syrup.
Blueberry Peach Sheet Pan Pancake
Serves 12
All you need:
2 1/2 cups whole milk
2 eggs
2 teaspoons pure vanilla extract
1 1/2 cups oat flour (if you can’t find oat flour, simply process old-fashioned oats in a food processor or blender until it resembles flour)
1 1/4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 stick unsalted butter, melted
1 cup diced peaches
1 cup blueberries
Pure maple syrup, for serving
All you do:
- Preheat oven to 425. Coat a large rimmed sheet pan with nonstick spray.
- Place milk, eggs, vanilla, flours, baking powder, sugar, salt and melted butter in a blender and process until combined, scraping down the sides with a spatula as needed.
- Pour the pancake batter evenly into the prepared baking sheet and sprinkle with peaches and blueberries. Bake for 20 minutes, or until golden brown and cooked through.
- Let the pancake rest for 5 minutes, then cut into squares. Serve drizzled with maple syrup.