Blueberry Sheet Pan Pancakes are a fantastic way to enjoy pancakes without the hassle of flipping them one by one. This recipe is simple and yields a large batch, making it perfect for breakfast gatherings or family meals.
Why Make This Recipe
Making Blueberry Sheet Pan Pancakes is an easy and efficient way to serve pancakes to a crowd. You can prepare this dish quickly, bake it in the oven, and have a delicious breakfast ready in under 30 minutes. The blueberries add a burst of flavor and nutrition, making these pancakes not only tasty but also a bit healthier.
How to Make Blueberry Sheet Pan Pancakes
Making Blueberry Sheet Pan Pancakes is straightforward and requires just a few steps. Let’s dive into the process.
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)
Directions:
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch sheet pan or baking pan with nonstick spray and set it aside.
- In a bowl, combine the flour and baking powder; set aside.
- In a large bowl, whisk the egg. Then, add in the milk, heavy cream, sugar, vegetable oil, and salt. Mix until well combined.
- Next, add the flour mixture to the wet ingredients and gently stir to combine. Be careful not to overmix.
- Fold in the blueberries, making sure they are evenly distributed in the batter.
- Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until the top is golden brown.
- Let the pancakes cool slightly before serving.
How to Serve Blueberry Sheet Pan Pancakes
Serve the Blueberry Sheet Pan Pancakes warm from the oven. You can add a few extra blueberries on top and drizzle with maple syrup for added sweetness. They can also be served with whipped cream or a sprinkle of powdered sugar.
How to Store Blueberry Sheet Pan Pancakes
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick breakfast.
Tips to Make Blueberry Sheet Pan Pancakes
- To keep the blueberries from sinking, you can toss them in a little bit of flour before adding them to the batter.
- For a fluffier texture, let the batter sit for a few minutes before pouring it into the pan.
- Feel free to add other toppings like chocolate chips, nuts, or even switch up the fruit!
Variation
You can easily convert this recipe into a banana sheet pan pancake by mashing ripe bananas and adding them to the batter instead of blueberries.
FAQs
1. Can I use frozen blueberries?
Yes! Frozen blueberries work well in this recipe. Just add them straight from the freezer.
2. How do I know when the pancakes are done?
The pancakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
3. Can I use almond milk instead of regular milk?
Absolutely! You can substitute almond milk or any non-dairy milk for regular milk if desired.
Blueberry Sheet Pan Pancakes are a delicious and efficient way to enjoy breakfast. Give this recipe a try, and you’ll have a fantastic morning meal with minimal effort!
Blueberry Sheet Pan Pancakes
Ingredients
Main ingredients
- 1.5 cups 1½ cups all-purpose flour 180 grams
- 1 tablespoon 1 tablespoon baking powder 12 grams
- 1 large 1 large egg 50 grams
- 1 cup 1 cup milk 227 grams
- 0.5 cup ½ cup heavy cream 114 grams
- 2 tablespoons 2 tablespoons granulated sugar 25 grams
- 2 tablespoons 2 tablespoons vegetable oil 25 grams
- 0.25 teaspoon ¼ teaspoon kosher salt
- 0.75 cups ¾ cup blueberries 128 grams, fresh or frozen, plus more for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch sheet pan or baking pan with nonstick spray and set it aside.
- In a bowl, combine the flour and baking powder; set aside.
- In a large bowl, whisk the egg. Then, add in the milk, heavy cream, sugar, vegetable oil, and salt. Mix until well combined.
- Next, add the flour mixture to the wet ingredients and gently stir to combine. Be careful not to overmix.
- Fold in the blueberries, making sure they are evenly distributed in the batter.
- Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until the top is golden brown.
- Let the pancakes cool slightly before serving.
