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Blueberry Peach Sheet Pan Pancakes

by Claire Nolan featured in Time-Saving Sheet Pan Pancakes

Inspired by hellowonderful.co

Ingredients

for 4 servings

  • 4 cups
    pancake mix (480 g)
  • 4 eggs
  • 2 cups
    milk (470 mL)
  • 1 peach, sliced
  • 1 cup
    blueberry (100 g)

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Preparation

  1. Preheat oven to 425˚F (220˚C).
  2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
  3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
  4. Place peach slices on top of the batter, followed by the blueberries.
  5. Bake for 15 minutes, or until golden brown.
  6. 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.
  7. Enjoy!
 

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