These blueberry sheet pan pancakes bake in one 9×13 inch pan instead of being flipped one at a time, so everyone can sit down to breakfast together.
The batter takes about 10 minutes to mix, with juicy blueberries folded in just before it goes into the oven. After about 20 minutes the top turns golden and the pancakes cut into 12 tender squares.
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Why This Blueberry Sheet Pan Pancakes Recipe Works
Baking the batter in the oven removes the flipping and the batches, so the whole pan is done at once. It is an easy way to feed a family on a busy morning.
Heavy cream and milk together make a rich, tender crumb, while a little vegetable oil keeps the pancakes soft. A tablespoon of baking powder gives them enough lift in the oven.
Blueberries studded through the batter soften as they bake and leave little pockets of juice. Fresh or frozen berries both work.
Ingredients for Blueberry Sheet Pan Pancakes
- 1 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 large egg
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1/4 teaspoon kosher salt
- 3/4 cup blueberries, fresh or frozen, plus more for serving
- 1 teaspoon vegetable oil or nonstick cooking spray, for the pan
Blueberries. Fresh or frozen both work. Toss them in a little flour to keep them from sinking.
Heavy cream. It adds richness and makes the pancakes tender.
Baking powder. A full tablespoon gives the batter its lift in the oven.
Vegetable oil. It keeps the pancakes moist and soft.
Milk and egg. They bind the batter and give it structure.
How to Make Blueberry Sheet Pan Pancakes
1. Heat the oven Heat the oven to 350 degrees F and spray a 9×13 inch sheet pan or baking pan with nonstick spray.
2. Mix the dry ingredients Combine the flour and baking powder in a bowl and set it aside.
3. Whisk the wet ingredients In a large bowl, whisk the egg, then add the milk, heavy cream, sugar, vegetable oil, and salt and mix until well combined.
4. Combine gently Add the flour mixture to the wet ingredients and stir gently until just combined. Do not overmix.
5. Fold in the berries Fold in the blueberries so they are spread evenly through the batter.
6. Bake the pan Pour the batter into the prepared pan and bake for 18 to 20 minutes, until the top is golden brown.
7. Cool and cut Let the pancakes cool slightly, then cut into 12 squares.
How to Serve Blueberry Sheet Pan Pancakes
Cut the pan into squares and serve warm with maple syrup, extra blueberries, or whipped cream. A tray of muffin tin egg bites and a dish of tater tot sausage breakfast casserole make a full brunch for a group. A slice of Greek yogurt banana bread and a glass of strawberry blueberry kefir smoothie complete the table.
How to Store and Reheat Blueberry Sheet Pan Pancakes
Cool the squares completely and refrigerate them in an airtight container for up to 3 days. For longer storage, freeze them in a single layer, then bag them for up to 3 months. Reheat in the microwave or a toaster until hot throughout.
Tips and Variations for Blueberry Sheet Pan Pancakes
Toss the blueberries. Coat them in a little flour before folding them in so they stay spread through the batter.
Do not overmix. Stir only until the flour disappears for the softest pancakes.
Let the batter sit. A few minutes of rest before pouring gives a fluffier texture.
Switch the toppings. Chocolate chips, chopped nuts, or other fruit can replace the blueberries.
Use the right pan. A 9×13 inch pan gives squares about the right thickness.
Check the edges. Golden edges and a springy top signal that the pancakes are done.
Warm gently. Reheat in the microwave for a quick breakfast.
Chill leftovers. Refrigerate within 2 hours and see the Purdue Extension guide to storing leftovers for more detail.
Frequently Asked Questions About Blueberry Sheet Pan Pancakes
Can I use frozen berries in blueberry sheet pan pancakes?
Yes. Fold them in straight from the freezer to avoid streaking the batter, and add a minute or two to the bake if needed.
How do I keep blueberry sheet pan pancakes from sticking?
Spray the pan well with nonstick spray, or brush it with oil, before pouring in the batter.
How do I store blueberry sheet pan pancakes?
Refrigerate squares in an airtight container for up to 3 days or freeze them for up to 3 months.
Can I make the batter ahead?
Baking powder starts working once it is wet, so mix the batter just before baking for the strongest rise.
Which toppings go well?
Maple syrup, fresh blueberries, and whipped cream are the classics.
Blueberry Sheet Pan Pancakes
Equipment
- 9×13 inch sheet pan
- Two mixing bowls
- Whisk
- Rubber spatula
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 tbsp baking powder
- 1 large egg
- 1 cup milk
- ½ cup heavy cream
- 2 tbsp granulated sugar
- 2 tbsp vegetable oil
- ¼ tsp kosher salt
- ¾ cup blueberries fresh or frozen, plus more for serving
- 1 tsp vegetable oil for greasing the pan, or use nonstick cooking spray
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F and spray a 9×13 inch pan.
- Mix the batter. Whisk the flour and baking powder in one bowl. In a large bowl, whisk the egg, milk, cream, sugar, oil, and salt, then stir in the flour mixture until just combined.
- Add the berries. Fold in the blueberries.
- Bake. Pour into the pan and bake 18 to 20 minutes until golden brown.
- Cool. Cool slightly and cut into 12 squares.
