The Sweet Cucina

Easy Everyday Food

Sheet Pan Blueberry Pancakes

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These Sheet Pan Blueberry Pancakes are perfect for a quick weekend or weekday breakfast! Ready in less than 30 minutes, these pancakes also make great meal prep!

Sheet Pan Blueberry Pancakes sliced on the sheet pan

Ingredients Needed For Sheet Pan Blueberry Pancakes

Kitchen Tools Used In This Recipe

How To Make Sheet Pan Blueberry Pancakes

These pancakes are so easy, this will become your new favorite way to make them! Preheat the oven to 425. In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder and baking soda. Give the dry ingredients a quick whisk just to evenly distribute.

Next, in another mixing bowl, whisk together the milk, eggs and vanilla extract. Make a well in the middle of the dry ingredients and pour in the wet ingredients.

Whisk together until just combined, do not over mix! It’s ok if the batter is a little lumpy. In a small bowl, melt the butter in the microwave for about 30 – 60 seconds. Then pour the melted better into a 12 x 16 sheet pan, and using a pastry brush or even a paper towel, spread the butter coating the bottom and sides of the pan.

Then, pour the batter into the greased pan and gently spread evenly to the edges. Next, sprinkle all the blueberries on top of the batter. Bake for about 15 – 17 minutes, the edges and top should be golden. Use a knife or pizza cutter to slice. Serve with your favorite syrup!

After sliced and cooled, these pancakes can be refrigerated or frozen in an airtight container to be enjoyed later! Reheat in the microwave for 30 – 60 seconds when ready to eat!

Hope you enjoy!

Sheet Pan Blueberry Pancakes sliced on the sheet pan and on a plate with butter and syrup

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Sheet Pan Blueberry Pancakes

  • Author: The Sweet Cucina
  • Total Time: 25 mins
  • Yield: 12 pancakes 1x
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Ingredients

Units Scale

Instructions

  1. Preheat oven to 425.
  2. In a large mixing, whisk together the all-purpose flour, granulated sugar, baking soda and baking powder.
  3. In another mixing bowl, whisk together the milk, eggs and vanilla extract.
  4. Make a well in the middle of the dry ingredients and pour in the wet ingredients.
  5. Whisk just until the ingredients come together, the batter may be lumpy.
  6. In a small bowl, melt the butter in a microwave for about 30 – 60 seconds.
  7. Pour the butter into a 12 x 16 sheet pan and spread with a pastry brush, coating the bottom and sides.
  8. Pour the batter into the greased sheet pan, gently spreading the batter to the edges.
  9. Sprinkle the blueberries on top of the batter.
  10. Bake for 15 – 17 minutes, until the edges and top is golden.
  11. Serve with your favorite syrup.
  12. Enjoy!

Equipment

Notes

  • I used 2% milk.
  • If you don’t have a pastry brush, you can spread butter with folded paper towel.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Method: Baking

Nutrition

  • Serving Size: 1 pancake
  • Calories: 152
  • Sugar: 8.7 g
  • Sodium: 45.4 mg
  • Fat: 3.8 g
  • Saturated Fat: 1.9 g
  • Unsaturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24.4 g
  • Fiber: 1.3 g
  • Protein: 4.5 g
  • Cholesterol: 44.1 mg

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