Lemon-Blueberry Sheet-Pan Pancake

 


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.



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