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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.
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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.
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4. Let the pancake rest for 5 minutes, then cut into squares. Serve drizzled with maple syrup.
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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.