No more flipping pancakes and trying to keep them warm! Try this special back-to-school or weekend breakfast sheet pan pancake topped with fresh fruit, fruity cereal and yogurt.
Giant Fruity Oven Pancake
- Prep Time 15 min
- Total 35 min
- Servings 12
- Ingredients 11
Ingredients
Pancake
- 2 cups Original Bisquick™ mix
- 1/2 cup milk
- 3 tubes (2 oz each) Yoplait® Go-GURT® vanilla flurries yogurt (from 16-count box)
- 2 eggs
- 2 tablespoons vegetable oil
- 2 tablespoons rainbow-colored sprinkles
Toppings
- 1 cup chopped strawberries
- 1 large banana, sliced
- 1 cup Trix™ cereal
- 2 tubes (2 oz each) Yoplait® Go-GURT® vanilla flurries yogurt (from 16-count box)
- Additional rainbow-colored sprinkles, if desired
Instructions
-
Step1Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
-
Step2In medium bowl, mix all Pancake ingredients except sprinkles with whisk until blended. Stir in 2 tablespoons sprinkles, and pour into pan; spread evenly.
-
Step3Bake 17 to 20 minutes or until light golden brown and top springs back when touched in center.
-
Step4Top with strawberries, banana and cereal. Cut small corner off end of each of 2 yogurt tubes, and drizzle on top of pancake. Sprinkle with additional sprinkles. Cut into 12 pieces to serve.
Nutrition
180
Calories
6g
Total Fat
4g
Protein
28g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 60
- Total Fat
- 6g
- 10%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 230mg
- 10%
- Potassium
- 160mg
- 4%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 10g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 8%
- 8%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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