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Lemon-Blueberry Sheet-Pan Pancake

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Adjust Servings:
2 Cups Bisquick Original mix
1 Cup Milk
2 Large eggs Slightly beaten
1/4 Cup Sugar Granulated
3 Tablespoons Butter Melted
1 Cup Blueberries Fresh
2 Tablespoons Lemon Zest
1/2 Cup Blueberries Spreadable fruit
1/4 Cup Almonds Toasted and Sliced
1 Tablespoon Sugar Powdered

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Lemon-Blueberry Sheet-Pan Pancake


New way to make great Pancakes

  • 35 Mins
  • Serves 8
  • Easy




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.



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.


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