Lemon-Blueberry Sheet-Pan Pancake


  • 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


  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.

Nutrition Facts

Serving Size: 3 Pancakes

Calories: 280
Calories from Fat: 80
Total Fat: 9g
Saturated Fat 4 1/2g
Cholesterol: 60mg
Sodium: 360mg
Potassium: 90mg
Total Carbohydrate: 46g
Dietary Fiber: 1g
Sugars: 22g
Protein: 5g

% Daily Value*:

Vitamin A 6%
Vitamin C 4%
Calcium 8%


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