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Lemon-Blueberry Sheet-Pan Pancake
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Prep Time:
15 minutes
Total Time:
35 minutes
Efficient oven-baked blueberry lemon pancake with sweet and tangy flavors. Perfect for busy mornings or family gatherings.
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
Instructions:
  • Preheat the oven to 425°F. Line a 15x10x1-inch jelly roll pan with foil and spray it with cooking spray. In a large bowl, whisk together Bisquick™ mix, milk, eggs, granulated sugar, and melted butter until well combined. Mix in 1 tablespoon of lemon zest. Pour the batter into the prepared pan and sprinkle blueberries on top. Bake for 6 minutes.
  • Dollop blueberry spreadable fruit over pancake batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 7 to 11 minutes.
  • Dust with powdered sugar, sprinkle over almonds, and garnish with the remaining 1 tablespoon of lemon zest. Serve by cutting into 6 rows by 4 rows. Plate 3 pancakes per serving.

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