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Sheet Pan Fruit Pancakes

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These Sheet Pan Fruit Pancakes are the perfect solution to getting breakfast on the table hot and fresh!   In under 30 minutes you have warm, fruity pancakes ready to serve  a crowd.

At our house pancakes for breakfast is a treat, the everyday rush in the morning is always a challenge.   The weekends too have their challenges, and getting everything to the table hot and at the same time for 6 people can be tough.

This sheet pan fruit pancake recipe is the solution to all these challenges, and they are exceptionally good.  According to my youngest child,  THESE ARE LIFE!  Now he is a pancake lover, and a big eater, but still, I’ll take the compliment.


Sheet Pan Fruit Pancakes
Sheet Pan Fruit Pancakes

Not only is this recipe simple to prepare, it’s also really flexible, adjust the fruit choices to your families favourites and use whats in season.   Frozen fruit also works well in this recipe and doesn’t need to be defrosted.  The fruit will defrost while the pancake is baking, and the batter absorbs any extra liquid.

If you are looking for a make ahead solution to breakfast to avoid the toast or cereal rut, and ensure that everyone gets something warm to start their day off right, this is a recipe you will want to add to your list.

Get ready for the week ahead

Anytime you make this recipe, double the batch, serve one fresh out of the oven for breakfast or brunch, and keep the other for heat and go breakfast during the week.   Simply let the pancake cool, cut into serving size portions and store individual portions wrapped in the fridge.   To serve, reheat in the microwave for 10 seconds or in the oven for 7-10 minutes at 350 degrees in the oven.

Looking for more recipes to help you get through your morning rush?   Check out Tex-Mex Eggs in a Mug, and Easy Prep Omelettes in a bag for some not to be missed tips and recipes.

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Sheet Pan Fruit Pancakes

These Sheet Pan Fruit Pancakes are the perfect solution to getting breakfast on the table hot and fresh!   In under 30 minutes you have warm, fruity pancakes ready to serve for a crowd.   Make a double batch, cut into serving size portions and store in the fridge for easy heat and go breakfasts everyone will love.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine Homestyle
Servings 12 pieces


  • 4 cups pancake mix
  • 3 eggs
  • 1 1/4 cups milk
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 cups peach slices fresh or frozen
  • 1/2 cup blueberries fresh or frozen
  • 3 Tbsp sugar in the raw optional
  • cooking spray or parchment paper
  • 9 X13 Non Stick Sheet Pan


  • In a large mixing bowl combine pancake mix, eggs, milk, vanilla, sugar, and cinnamon.  Mix until just combined.   There will still be some lumps.
  • Spray your sheet pan with cooking spray, or use parchment paper if you prefer.   Pour in batter and spread evenly.
  • Place fruit on top of batter.  Fruit can be used still frozen, and it will defrost while it bakes.
  • Sprinkle sugar in the raw evenly on top of batter and fruit.
  • Place on the middle rack in the oven and bake for 20-25 minutes until set in the middle.
  • Cut into 12 pieces and serve with additional fresh fruit, butter or syrup.


Leftover pancakes can be stored in the fridge for 4-5 days.  To reheat, simply place in the microwave for 10 seconds or on a baking sheet in the oven at 350 for about 7-10 minutes.   Excellent for grab and go breakfasts or snacks.
Use any combination of fruit you like.  Strawberries, Raspberries, Blueberries, and peaches are our personal favourites.
Tried this recipe?Let us know how it was!
By on November 10th, 2018
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Lara Brooks

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