Sheet Pan Blueberry Pancakes
Sheet Pan Blueberry Pancakes bring ease and flavor together in one pan.They bake into light, fluffy squares perfect for slicing and serving.Fresh or frozen blueberries add bright bursts of sweetness.Ideal for crowds, meal prep, or stress-free weekend mornings.
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.