Tasty Sheet Pan Pancake Recipe

Ingredients

• 480 g Pancake Mix (pre‑made pancake mix, contains flour, sugar, leavening agents)
• 475 ml Whole Milk (full‑fat milk for richness)
• 2 pcs Eggs (medium free‑range eggs)
• 125 g Fresh Blueberries (washed and patted dry)
• 1 pcs Nectarine (peeled and sliced into thin wedges)
• 2 tbsp Maple Syrup (for serving)

Instructions

1. Preheat Oven

   Set the oven to 220°C and allow it to preheat fully.

   Time: PT5M

   Temperature: 220°C

2. Prepare Baking Sheet

   Line a standard baking sheet with parchment paper.

   Time: PT2M

3. Make Batter

   In the mixing bowl, combine the pancake mix, whole milk, and eggs. Whisk until the batter is smooth with only a few small lumps.

   Time: PT5M

4. Slice Nectarine

   Peel the nectarine and slice it into thin wedges.

   Time: PT3M

5. Spread Batter

   Pour the batter onto the prepared sheet and spread it with a spatula to an even thickness (about 1‑1.5 cm).

   Time: PT2M

6. Add Fruit

   Scatter the blueberries and nectarine wedges evenly over the batter.

   Time: PT2M

7. Bake

   Place the sheet in the preheated oven and bake for 15 minutes, or until the top is golden and the center is set.

   Time: PT15M

   Temperature: 220°C

8. Cool Slightly

   Remove the sheet from the oven and transfer it to a wire rack to cool for about 5 minutes.

   Time: PT5M

9. Serve

   Cut the pancake into squares or wedges, drizzle with maple syrup, and enjoy.

   Time: PT2M

Nutrition Facts

Calories

540

Protein

9g

Carbohydrates

74g

Fat

10g

Fiber

3g