Cook’s notes: The batter puffs up over the fruit. Frozen and canned fruit work just as well as fresh in this delicious recipe. Double the recipe: Use a 9×13-inch dish.
1 cup buttermilk pancake mix
4 Tbsp (1/2 stick) butter
1/3 cup sugar (reduced from 1/2 cup)
3 cups sliced peaches (1 x 25 oz jar peaches, 14 oz net weight, drained)
1/2 cup milk
1 cup blueberries (we use frozen)
1/4 tsp ground cinnamon
Heat oven to 375 F. Coat a 2-quart glass pan (either 8-inches square or a 9-inch glass pie pan) with cooking spray.
Melt butter right in the baking dish and use it as the mixing bowl. Add pancake mix, sugar, and milk to the melted butter. Stir with a fork until just combined. Batter will be lumpy — do not overmix. Scatter peach slices and blueberries evenly over batter. Lightly sprinkle cinnamon on top. Bake 30 minutes or until light golden brown.
Adapted from Cooking with All Things Trader Joe’s