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Sheet Pan Blueberry Pancakes

Delicious, fluffy pancakes baked in a sheet pan, studded with juicy blueberries, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.