Skip to Content
Menu

Lemon-Blueberry Sheet-Pan Pancake

  • Save Recipe
  • Prep 15 min
  • Total 35 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
By Betty Crocker Kitchens
Updated Oct 27, 2019
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 2 cups Original Bisquick™ mix
  • 1 cup milk
  • 2 eggs, slightly beaten
  • 1/4 cup granulated sugar
  • 3 tablespoons butter, melted
  • 2 tablespoons lemon zest
  • 1 cup fresh blueberries
  • 1/2 cup blueberry spreadable fruit
  • 1/4 cup toasted sliced almonds, if desired
  • 1 tablespoon powdered sugar

Steps

  • 1
    Heat oven to 425°F. 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.
  • 2
    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.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Lining your jelly roll pan with foil makes cleanup a breeze. Just don’t forget the cooking spray!
  • tip 2
    If you’re able to buy smaller blueberries, we really prefer them in this recipe, as they tend to get juicier in the oven and might even burst for a pretty, saucy look.
  • tip 3
    Use a small mesh sieve to sprinkle the pancake with powdered sugar before serving. For an extra-pretty presentation, hold your sieve higher—about 2 feet above the pancake—to create an even dusting of powdered sugar.
  • tip 4
    This sheet-pan pancake is delicious without syrup. But if you can’t eat pancakes without it, there’s nothing wrong with serving this alongside a jug of syrup.

Nutrition

280 Calories, 9g Total Fat, 5g Protein, 46g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 3 Pancakes
Calories
280
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
360mg
15%
Potassium
90mg
3%
Total Carbohydrate
46g
15%
Dietary Fiber
1g
6%
Sugars
22g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved