Sheet Pan Blueberry Pancakes are the ultimate solution for busy mornings, weekend brunches, or feeding a crowd without the hassle of flipping pancakes one by one. This recipe transforms a classic breakfast favorite into an easy, bake-in-the-oven form that delivers fluffy, golden perfection every time. With just a few simple ingredients and a sheet pan, you can prepare a warm and delicious breakfast that feels both homemade and effortless.
Sheet Pan Blueberry Pancakes:
This method is especially great for families, gatherings, or meal prep, as it saves time while still offering the same comforting flavors of traditional pancakes. The burst of juicy blueberries in every bite adds a refreshing sweetness that pairs beautifully with maple syrup or powdered sugar. Whether you’re a beginner cook or a seasoned home chef, these sheet pan pancakes will quickly become a breakfast staple.
History:
Pancakes have existed for centuries across many cultures, but the sheet pan variation is a modern innovation created to simplify batch cooking. As home cooks embraced oven-baked versions of classic stovetop recipes, sheet pan breakfasts rose in popularity—offering convenience without compromising flavor. This pancake technique is now beloved for its ability to serve many people at once, especially during holidays and brunch gatherings.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Sheet Pan Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk (or milk + 1 tbsp vinegar)
- 2 large eggs
- 4 tbsp melted butter (plus more for greasing)
- 1 tsp vanilla extract
- 1–1½ cups blueberries (fresh or frozen)
- Maple syrup, for serving
Instructions
- Preheat your oven to 425°F (220°C). Grease a rimmed sheet pan with butter or line it with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined (do not overmix).
- Pour the batter evenly into the prepared sheet pan and spread it smooth.
- Sprinkle blueberries evenly over the top.
- Bake for 15–18 minutes or until golden and a toothpick comes out clean.
- Slice into squares and serve warm with maple syrup.
Notes
- Frozen blueberries work great—no need to thaw.
- For extra sweetness, sprinkle the top with a little sugar before baking.
- You can mix half the blueberries into the batter and sprinkle the rest on top.
- Let the pancakes rest 5 minutes before slicing for cleaner cuts.
- Store leftovers in the fridge for 3–4 days or freeze for up to 2 months.
Tips for Sheet Pan Blueberry Pancakes:
- Don’t overmix the batter—this keeps the pancakes soft and fluffy.
- Add chocolate chips, nuts, or other fruits for flavor variety.
- Use a light-colored sheet pan to avoid overbrowning.
- Double the recipe and use two sheet pans for a crowd.
- Serve with flavored syrups or fruit compote for a brunch-style spread.
FAQ’s for Sheet Pan Blueberry Pancakes:
1. Can I make these pancakes ahead of time?
Yes! They reheat beautifully in the microwave or oven.
2. Can I use pancake mix instead of homemade batter?
Absolutely—mix according to package instructions and bake the same way.
3. Will other fruits work?
Yes! Strawberries, raspberries, bananas, or mixed berries are great options.
4. How do I keep them moist?
Avoid overbaking—remove them as soon as the edges are golden.
5. Can I make them dairy-free?
Yes, use plant-based milk and vegan butter.
Conclusion:
Sheet Pan Blueberry Pancakes are an easy, family-friendly breakfast that delivers both convenience and delicious flavor. With minimal effort and a handful of ingredients, you can enjoy perfectly fluffy pancakes without standing at the stove. This recipe is ideal for busy mornings, meal prep, or feeding a crowd with confidence and ease