I’ve said it before, I’ll say it again. I LOVE pancakes, but I HATE standing by the skillet all morning to cook them up and that the family has to eat in shifts, waiting for each subsequent batch. It seems like it’s NEVER my turn to eat, only to cook!

Making “Sheet Pan Pancakes” is my simple solution that leaves us all happy! Just fill up a rimmed baking sheet filled with the batter, add “extras,” bake and then slice up and serve with syrup! Today’s version is a sweet salute to summer fruits – Paleo Peach Blueberry Crumble Sheet Pan Pancakes. Read on learn how to make baked paleo pancakes:

The beauty of sheet pan pancakes is that they flavor combinations are limitless and you can use a mix (or do the old-fashioned, homemade mix way) that meets your dietary specifications, like Paleo pancake mix, keto pancake mix, or protein pancake mix. If your are just in need of a good gluten-free mix, I’m a big fan of the Gluten-free Pancake and Waffle Mix from Now Foods. Really any mix will do, as long as it’s the type that requires adding ONLY water.

Four cups of dry pancake mix with water and these toppings fit perfectly into a 15x10x1-inch rimmed baking sheet. I also like to do parchment paper too, to ensure that there is no sticking and the removal of every pancake square is a happy experience. Trust me, no one wants a “tester” pancake – lol, if you make pancakes in the skillet, you know what I’m talking about.

Next step in this paleo sheet pan pancake is topping the batter with blueberries and sliced peaches. If you rather swap in strawberries, raspberries, banana slices or what have you – -go for it!

What makes this blueberry peach crumble sheet pan pancake recipe stand out over other basic sheet pan pancakes is the buttery, crumbly, rich topping. It reminds me of what my grandmother might make to put on a peach crisp or blueberry crumble. Heaven! The sheet pan pancake topping is made of butter, coconut sugar, coconut, almond meal and a bit of ground ginger – just mash up with a fork until crumbly. There will be bits of butter it’s supposed to be crumbly and lumpy — just try to keep the clumps pea-sized or smaller. 

Stick in the oven for about 20 minutes, until the top browns and gets that crusty, crumbly look! Ahh the textures are so great in this sheet pan pancake – a soft pancake, juicy fruit and a slightly crunchy, crumbly crust! Add some maple syrup and enjoy!

Of course, leave it to my ever-observant husband to tell me that my paleo blueberry sheet pan pancake looks like a coffee cake, lol! I guess it sort of does look like a really long, wide, flat coffee cake – you could also just call it a ridiculously easy and delicious breakfast! 

By the way, if for some reason these sheet pan pancake squares are not gobbled all up immediately, they can be frozen and thawed out later for enjoyment. In fact, I like to meal-prep my pancake squares ahead and store in single-serve zip-top bags – I’ve even tossed them in the kid’s lunch that way (back when we had school) and by snack time the pancake square was thawed and still yummy to eat at room temperature.

Each square (using a paleo baking mix) has 195 calories, 11g fat, 19g carbohydrate, and 7.6g protein. Nutrition can vary depending on brand of mix used or if you use a regular, gluten-free or protein pancake mix instead.

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Paleo Peach Blueberry Sheet Pan Pancakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Save time and stress less by pouring pancake batter right into a sheet pan. This easy, meal-prep-friendly recipe uses a Paleo pancake mix and easy upgrades, including fresh fruit and a buttery crumble topping, to make it special enough for weekend brunch.

Calories: 195 kcal

Ingredients

• 4 cups “just add water” paleo pancake mix*
• 2 2/3 cup water
• 1 cup fresh or thawed frozen blueberries
• 1 medium fresh peach sliced
• ¼ cup cold butter
• ¼ cup shredded unsweetened coconut
• ¼ cup coconut sugar
• 1/4 cup almond meal
• ½ teaspoon ground ginger

Instructions

1. Preheat oven to 400 degrees. Line a 15x10x1-inch baking sheet with parchment paper. Spray paper with nonstick cooking spray; set aside.
2. Add dry pancake mix to large mixing bowl and add water; whisk to get out lumps without over stirring. Pour batter into prepared pan.
3. Top batter with blueberries and peach slices.
4. Cut cold butter into small bits and place in bowl. Add coconut, coconut sugar, almond meal and ground ginger to bowl, mashing up together with back of form. Mixture will be crumbly, with some clumps. Try to avoid large butter clumps – aim for pea sized or smaller.
5. Bake for 18 to 20 minutes or until edges are golden brown. Cut into slices and serve with additional peach slices and syrup, if desired.
6. **I used a just-add-water Paleo pancake mix. However, you can use any type pancake mix (like traditional, gluten-free, protein, etc.) that just requires the addition of water per package instructions.

Recipe Notes