Blueberry Sheet Pan Pancakes
Pancake batter loaded with blueberries and baked in one pan, then cut into squares.
Equipment
- 9x13 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 9x13 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.
Notes
Substitutions: Chocolate chips or chopped nuts can replace the blueberries.
Tips: Toss the berries in a little flour so they stay spread through the batter.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.