Sheet Pan Blueberry Pancakes

There’s something undeniably comforting about a soft, fluffy pancake, especially when it’s studded with juicy blueberries that burst with sweetness in every bite. Imagine skipping the flipping and the mess of a griddle and serving a whole tray of pancakes at once—it’s a game changer! That’s where Sheet Pan Blueberry Pancakes come into play. Trust me, one bite of these golden-brown treats will transport you to breakfast paradise.

Did you know that the earliest versions of pancakes date back to ancient Greece? They’ve come a long way since then, but there’s something special about this modern twist. Not only do they make breakfast a breeze for family gatherings, but they also bring everyone together around one delicious sheet of goodness. If you love traditional pancakes or fluffy, airy creations like my popular recipe for Classic Buttermilk Pancakes, you’re in for a treat! So roll up your sleeves and prepare for a pancake recipe that’s all about simplicity, flavor, and family fun.

What is Sheet Pan Blueberry Pancakes?

So, you might be wondering, just what exactly are Sheet Pan Blueberry Pancakes? Imagine a delicious canvas of fluffy pancake batter spread into a sheet pan, adorned with bursts of fresh blueberries. The name sounds fancy, but in reality, it’s as casual as Sunday brunch with the family. Have you ever flipped a pancake only to find it lands on the floor instead of your plate? Well, fear no more! With Sheet Pan Blueberry Pancakes, you can bake a whole batch at once and avoid the pancake flip fiasco. After all, as they say, “the way to a man’s heart is through his stomach.” So gather your loved ones and whip up this delightful dish that will satisfy all ages. Who knew breakfast could be this easy?

Why You’ll Love This Sheet Pan Blueberry Pancakes

There are plenty of reasons to get excited about Sheet Pan Blueberry Pancakes. First off, these delightful cakes cook evenly, giving you that perfect golden exterior while remaining fluffy on the inside. Secondly, think about the cost-saving benefits of cooking at home! You’ll save money compared to ordering out, and you get to enjoy fresh ingredients without any unnecessary additives. As for toppings, these pancakes are the perfect base for a variety of delightful options. Imagine drizzling warm maple syrup, or perhaps a dollop of whipped cream sprinkled with a little powdered sugar! It’s like having a personalized pancake bar. If you’re fond of classic blueberry muffins, you’ll find this recipe to be an exciting twist on that popular flavor. Ready to dive in?

How to Make Sheet Pan Blueberry Pancakes

Quick Overview

Making Sheet Pan Blueberry Pancakes is as easy as 1, 2, 3! The textures are heavenly: a crispy edge, soft inside, and pockets of sweet blueberry goodness. The preparation time? Just about 15 minutes, and the baking time is only 20–25 minutes. It’s a hassle-free breakfast that will have everyone raving!

Key Ingredients for Sheet Pan Blueberry Pancakes

To whip up these delightful pancakes, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 tablespoons sugar
• 2 large eggs
• 2 cups buttermilk
• 4 tablespoons unsalted butter, melted (let it cool slightly before adding)
• 1 teaspoon vanilla extract
• 1 ½ cups fresh or frozen blueberries

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a rimmed baking sheet (roughly 13×18 inches) with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
3. Combine Wet Ingredients: In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
4. Create the Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Don’t worry if there are a few lumps; overmixing can lead to tough pancakes.
5. Add Blueberries: Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
6. Spread and Bake: Pour the batter into the prepared sheet pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
7. Serve: Allow to cool for a few minutes, then slice into squares and serve warm with your favorite toppings.

Top Tips for Perfecting Sheet Pan Blueberry Pancakes

• Ingredient Substitutions: If you’re looking to make this recipe dairy-free, you can use almond milk or oat milk instead of buttermilk. Just add a tablespoon of vinegar to the milk alternative to create a similar tanginess.
• Timing is Key: For best results, keep an eye on the pancakes as they bake to avoid overcooking. You want them to be soft and fluffy!
• Avoid Common Mistakes: Remember not to overmix the batter, or you’ll end up with dense pancakes instead of the light, airy texture we all crave.

Storing and Reheating Tips

If you happen to have leftovers (which is rare!), you can store your Sheet Pan Blueberry Pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them. They can last up to 2 months in the freezer. To reheat, just pop them in the microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes. This will help retain that delightful texture and warmth—just like fresh out of the oven!

Now that you’re equipped with the know-how for making perfect Sheet Pan Blueberry Pancakes, it’s time to gather your family and friends for a heartwarming culinary experience. Enjoy the journey of cooking and the joy of togetherness!

Sheet Pan Blueberry Pancakes

Delicious, fluffy pancakes baked in a sheet pan, studded with juicy blueberries, perfect for family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour For the base of the pancakes.
• 1 tablespoon baking powder For fluffiness.
• 0.5 teaspoon baking soda Helps with rising.
• 0.5 teaspoon salt Enhances flavor.
• 4 tablespoons sugar Adds sweetness.

Wet Ingredients

• 2 large eggs Adds richness.
• 2 cups buttermilk Can substitute with a milk alternative and vinegar.
• 4 tablespoons unsalted butter, melted Make sure it cools slightly before adding.
• 1 teaspoon vanilla extract For flavor.

Fruits

• 1.5 cups fresh or frozen blueberries Adds bursts of sweetness.

Method

 

Preparation

1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet (roughly 13x18 inches) with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
3. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
4. Pour the wet mixture into the dry ingredients. Stir gently until just combined, with some lumps remaining.
5. Gently fold in the blueberries until evenly distributed.

Baking

1. Pour the batter into the prepared sheet pan and spread it out evenly.
2. Bake in the preheated oven for 20-25 minutes, or until edges are lightly golden and a toothpick inserted comes out clean.
3. Allow to cool for a few minutes, then slice into squares and serve warm.

Notes

For dairy-free, use almond or oat milk with vinegar. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat in the microwave or oven.