Breakfast just got a whole lot tastier, and easier, with these delicious blueberry sheet pan pancakes. Perfect to serve a crowd and ready in just 30 minutes!
Sheet Pan Pancakes
I love pancakes, but if you are feeding a crowd, it can be a little tricky to cook and serve several at the same time. That’s where these tasty blueberry sheet pan pancakes come in!
Baked in the oven, these pancakes come out wonderfully light and fluffy in less time and with less hassle! They are the perfect breakfast option!
For more pancake recipes, be sure to check out my Chocolate Chip Pancakes and Super Easy Banana Pancakes!
Why you’ll love this Sheet Pan Pancakes Recipe:
- Perfect for a crowd: If you are feeding overnight guests or have more than a couple of mouths to feed, this recipe makes 12 pancake squares so it’s a great option!
- Quick: It only takes about 10 minutes to prep the pancakes and then into the oven they go. They’re ready to serve in 30 minutes.
- Kid-friendly: Even the pickiest of eaters love these pancakes, especially when drizzled in maple syrup!
How to make blueberry sheet pan pancakes
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the dry ingredients and set to one side.
- Whisk together the egg, milk, cream, sugar, oil and salt.
- Add the dry ingredients to the wet and stir to combine.
- Fold in the blueberries.
- Pour the batter onto a greased sheet pan and bake.
Christmas Morning Faves
34+ Christmas Morning Recipes
Nothing better than waking up to an amazing (and easy) breakfast bright and early on Christmas.
Can you use fresh or frozen blueberries?
You can use wither fresh or frozen blueberries in this recipe. If you use frozen blueberries, don’t defrost them first, just fold them straight into the batter. If you thaw them first, you’ll end up with purple pancakes.
Can you make them ahead of time?
These sheet pan pancakes are best served straight out of the oven, but you can make the pancake batter the night before and let it sit in the fridge until you are ready to bake them.
Leftovers can be stored covered in the fridge for 2 to 3 days and can be reheated in the oven, covered with foil, at 320F for 10 minutes until warmed through.
Sheet Pan Pancake Variations
These blueberry sheet pan pancakes are super delicious as they are, but you can easily make this recipe with different fillings if you prefer. Try them with:
- Chocolate Chips
- Strawberries
- Bananas
- Maple syrup
- Cinnamon
- Raspberries
Serving Suggestions
Top these pancakes however you like! Finish them with some fresh blueberries, maple syrup, butter or whipped cream!
We usually keep things simple by just having some butter and syrup. Simple is sometimes best!
Tips!
- Don’t over mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
- This recipe was made for a smaller 9×13 cookie sheet. If using a large sheet, it will not be thick enough to spread.
- You can also use this recipe for traditional pancakes.
- I have tried to change this recipe up and have added vanilla, and half and half instead of milk, and it all works just fine.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Blueberry Sheet Pan Pancakes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Breakfast just got a whole lot tastier, and easier, with these delicious blueberry sheet pan pancakes. Perfect to serve a crowd and ready in just 30 minutes!
Instructions
Preheat oven to 350 degrees
Combine baking powder and flour together, set aside. In a large bowl, whisk the egg, then add in the milk, cream, sugar, oil, and salt, and whisk together. Once they are combined, add in the flour and baking soda, stirring to combine. Fold in the blueberries and stir until they are evenly distributed throughout the batter. Be careful to not overmix the batter.
Pour the batter into a 9×13 baking sheet or cake pan that is lightly sprayed with cooking oil.
Bake for 18-20 minutes until pancakes are golden brown on top.
Makes 12 pancakes, depending on size of cuts.
Becky’s tips
- Don’t over mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
- This recipe was made for a smaller 9×13 cookie sheet. If using a large sheet, it will not be thick enough to spread.
- You can also use this recipe for traditional pancakes.
- I have tried to change this recipe up and have added vanilla, and half and half instead of milk, and it all works just fine.
Nutrition Information
Calories: 428kcal (21%) Carbohydrates: 51g (17%) Protein: 9g (18%) Fat: 22g (34%) Saturated Fat: 14g (88%) Cholesterol: 88mg (29%) Sodium: 202mg (9%) Potassium: 493mg (14%) Fiber: 2g (8%) Sugar: 12g (13%) Vitamin A: 611IU (12%) Vitamin C: 3mg (4%) Calcium: 231mg (23%) Iron: 3mg (17%)
