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Blueberry & Peach Cobbler Sheet Pan Pancake
This breakfast is loaded with fruit, and very filling. This Blueberry and Peach Cobbler Sheet Pan Pancake recipe is a family-favorite.
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Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
1x
2x
3x
Course:
Breakfast
Cuisine:
American
Keyword:
Pancakes
Servings:
8
people
Author:
House Hunk
Equipment
Heavy Pan
Baking Pan
Ingredients
Fruit Filling
6
cups
mixed blueberries and peaches
fresh or thawed
¾
cup
granulated sugar
⅛
tsp
ground nutmeg
4
Tbsp
butter
⅓
tsp
salt
1
tsp
lemon juice
1
Tbsp
cornstarch
1
Tbsp
water
cold
Pancake Mix
3
cups
all-purpose flour
2
Tbsp
baking powder
½
tsp
salt
2½
cups
milk
2
large
eggs
8
Tbsp
butter
unsalted
2
tsp
vanilla extract
Instructions
Preheat oven to 350°F
In a heavy pan, heat butter over medium-high heat. Add sugar, salt, lemon juice, nutmeg, and mixed fruit. Stir until completely softened.
In a small dish, mix corn starch with water, and whisk with a fork to dissolve any clumps.
Add cornstarch mixture to fruit filling and stir allowing the filling to thicken. Approximately two minutes. Remove from heat and allow to cool.
In a large mixing bowl, whisk together dry pancake ingredients.
Using a stand mixer or an egg beater for convenience, or a whisk, blend eggs one at a time.
Continue mixing at medium speed and slowly add milk, melted butter, and vanilla extract.
Spray a 9 x 13 baking dish with nonstick cooking spray. Pour in pancake batter.
Pour fruit filling on top of pancake mix.
Bake for 30 minutes.
Using a toothpick, test the middle of the pancake by inserting it and removing it, if the toothpick comes out clean pancake is done
Enjoy!
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@HouseHunk
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