Breakfast just got a whole lot tastier, and easier, with these delicious blueberry sheet pan pancakes. Perfect to serve a crowd and ready in just 30 minutes!
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Sheet Pan Pancakes
I love blueberry pancakes, but if you are feeding a crowd, it can be a little tricky to cook and serve several at the same time. That’s where these tasty blueberry sheet pan pancakes come in!
Baked in the oven, these pancakes come out wonderfully light and fluffy in less time and with less hassle! They are the perfect breakfast option!
For more pancake recipes, be sure to check out my Chocolate Chip Pancakes and Super Easy Banana Pancakes!
Why you’ll love this Sheet Pan Pancakes Recipe:
- Perfect for a crowd: If you are feeding overnight guests or have more than a couple of mouths to feed, this recipe makes 12 pancake squares so it’s a great option!
- Quick: It only takes about 10 minutes to prep the pancakes and then into the oven they go. They’re ready to serve in 30 minutes.
- Kid-friendly: Even the pickiest of eaters love these pancakes, especially when drizzled in maple syrup!
This is the perfect breakfast for weekend guests, or for the family on weekday mornings. It’s super easy for holidays too, so try making them for Christmas breakfast, Mother’s Day brunch, or Easter brunch.
How to make blueberry sheet pan pancakes
You can jump to the recipe card for full ingredients & instructions!
- Combine the dry ingredients and set to one side.
- Whisk together the egg, milk, cream, sugar, oil, and salt.
- Add the dry ingredients to the wet and stir to combine.
- Fold in the blueberries.
- Pour the batter onto a greased sheet pan and bake.
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Can you use fresh or frozen blueberries?
You can use either fresh or frozen blueberries in this recipe. If you use frozen blueberries, don’t defrost them first, just fold them straight into the batter. If you thaw them first, you’ll end up with purple pancakes.
Can you make them ahead of time?
These sheet pan pancakes are best served straight out of the oven, but you can make the pancake batter the night before and let it sit in the fridge until you are ready to bake them.
Leftovers can be stored covered in the fridge for 2-3 days and can be reheated in the oven, covered with foil, at 320°F for 10 minutes until warmed through.
Sheet Pan Pancake Variations
These blueberry sheet pan pancakes are super delicious as they are, but you can easily make this recipe with different fillings if you prefer. Try them with:
- Chocolate Chips
- Strawberries
- Bananas
- Maple syrup
- Cinnamon
- Raspberries
Serving Suggestions
Top these pancakes however you like! Finish them with some blueberry compote, maple syrup, butter, or whipped cream!
We usually keep things simple by just having some butter and syrup. Simple is sometimes best!
Serve them alongside some simple scrambled eggs, bacon, and home fries!
More Pancake Recipes to Try
- Cinnamon Toast Crunch Pancakes
- Blueberry Lemon Pancakes
- Banana Pancakes
- Gluten-free Pancakes
- Chocolate Chip Pancakes
- Blueberry Pancake Mix Muffins
Tips!
- Don’t over mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
- This recipe was made for a smaller 9×13 cookie sheet. If using a large sheet, it will not be thick enough to spread.
- You can also use this recipe for traditional pancakes.
- I have tried to change this recipe up and have added vanilla, and half and half instead of milk, and it all works just fine.
More Breakfast Recipes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Blueberry Sheet Pan Pancakes
Equipment
- Kitchen Scale
- Baking Sheet OR
- 9×13 Baking Pan
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1 tablespoon baking powder 12 grams
- 1 large egg 50 grams
- 1 cup milk 227 grams
- ½ cup heavy cream 114 grams
- 2 tablespoons granulated sugar 25 grams
- 2 tablespoons vegetable oil 25 grams
- ¼ teaspoon kosher salt
- ¾ cup blueberries 128 grams, fresh or frozen, plus more for serving
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch sheet pan or baking pan with nonstick spray. Set aside.
- Combine the flour and baking powder; set aside. In a large bowl, whisk the egg, then add in the milk, cream, sugar, oil, and salt, and whisk together. Once they are combined, add in the flour and baking soda, stirring to combine. Fold in the blueberries and stir until they are evenly distributed throughout the batter. Be careful to not overmix the batter.1½ cups all-purpose flour, 1 tablespoon baking powder, 1 large egg, 1 cup milk, ½ cup heavy cream, 2 tablespoons granulated sugar, 2 tablespoons vegetable oil, ¼ teaspoon kosher salt, ¾ cup blueberries
- Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until pancakes are golden brown on top. Let cool slightly before serving.
Becky’s Tips
- Don’t over-mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
- This recipe was made for a smaller 9×13-inch cookie sheet. If using a large sheet, it will not be thick enough to spread.
- You can also use this recipe for traditional pancakes.
- I have tried to change this recipe up and have added vanilla and half-and-half instead of milk, and it all works just fine.
- Leftovers can be reheated in the oven, covered with foil, at 320°F for 10 minutes until warmed through.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Hi can I prepare this the evening before and then just put in oven?
Yes you can leave the batter in the fridge!
Made this for breakfast….soooo good!
Thanks for sharing!