Blueberry Sheet Pan Pancakes
Enjoy pancakes without the hassle of flipping them one by one with this simple and large-batch blueberry sheet pan pancake recipe, perfect for breakfast gatherings.
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.
Notes
To keep the blueberries from sinking, 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. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a quick breakfast.