Blueberry Sheet Pan Pancakes
Skip flipping pancakes one at a time! These blueberry sheet pan pancakes bake up soft and fluffy in the oven with juicy blueberries in every slice.
Recipe Overview: Blueberry Sheet Pan Pancakes
These blueberry sheet pan pancakes are soft, fluffy and baked all at once in the oven for an easy breakfast or brunch.
Buttermilk and melted butter keep the pancakes tender, while fresh blueberries add a sweet burst in every bite.
The batter is spread onto a sheet pan, topped with berries and baked until lightly golden.
Slice and serve warm with maple syrup, extra blueberries or powdered sugar. They’re an easy way to serve pancakes to a crowd without flipping individual batches.
Blueberry season is the perfect time to make these blueberry sheet pan pancakes. Think of them as one giant, ultra-fluffy pancake baked right on a sheet pan, with tender buttermilk batter and juicy blueberries throughout. If you have extra berries, try my blueberry bars, blueberry donuts or blueberry bread next.
They’re perfect for a big family breakfast, weekend brunch or serving guests because everyone can eat at the same time. No standing at the stove flipping pancakes one by one. Just bake, slice and serve!
Ingredient Notes
- All-purpose flour: The base of the pancake batter.
- Granulated sugar: Adds just enough sweetness without making the pancakes overly sweet.
- Baking powder and baking soda: Help the pancakes bake up light and fluffy.
- Salt: Use ¼ teaspoon as written, or increase to ½ teaspoon if using unsalted butter.
- Buttermilk: Use whole buttermilk at room temperature for a tender pancake texture.
- Eggs: Bring them to room temperature so they combine smoothly with the batter.
- Butter: Melted and divided between greasing the sheet pan and adding richness to the batter.
- Vanilla extract: Adds a little extra flavor and sweetness.
- Blueberries: Sprinkled over the batter before baking so you get juicy berries throughout each slice.
How to Make Blueberry Sheet Pan Pancakes
Start by getting your sheet pan ready with melted butter. This helps prevent sticking and also gives the edges a little extra buttery flavor.
Whisk the dry ingredients in one bowl and the wet ingredients in another.
When you combine them, stir only until everything is moistened. A few lumps are perfectly fine and will help keep the pancakes light and fluffy.
Spread the batter evenly across the pan, then scatter the blueberries over the top. Try to distribute them so every slice gets plenty of berries.
Bake just until the top is lightly golden and springs back when gently touched. Let the pancake rest briefly before slicing in squares.
recipe tips
- DIY buttermilk: If you don’t have buttermilk, add 2 tablespoons of lemon juice or white vinegar to a measuring cup, then add milk to reach 2 cups. Let sit for about 10 minutes before using.
- Make two flavors: Top half of the sheet pan with blueberries and the other half with chocolate chips for two pancake flavors in one batch.
- Add a vanilla glaze: Instead of maple syrup or powdered sugar, drizzle with the vanilla glaze from my blueberry cake for an extra sweet finish.
- Serve right away: These sheet pan pancakes are best fresh from the oven while they’re warm and fluffy.
- Stack them up: Cut into squares and stack a few pieces just like regular pancakes for a fun way to serve them.
Blueberry Sheet Pan Pancakes FAQs
Yes. I would thaw and drain them well first so excess juice doesn’t make the pancake batter watery. Rosemary uses this same method with frozen berries in her blueberry cake.
Yes, although all-purpose flour will give you the closest result to the original recipe. If using self-rising flour, omit the baking powder and salt but keep the baking soda since the batter contains buttermilk. Self-rising flour can be used successfully in buttermilk pancakes along with baking soda.
Yes. Instead of baking the batter on a sheet pan, scoop it onto a lightly greased hot griddle or skillet. Cook until bubbles form and the edges begin to set, then flip and cook until golden on the second side.
Yes. Let the pancakes cool completely, then cut into squares and store in an airtight container in the refrigerator for up to 3 days. Reheat individual pieces in the microwave or toaster oven. They’re still best freshly baked, but this makes busy mornings much easier.
These Blueberry Sheet Pan Pancakes are an easy way to enjoy fluffy homemade pancakes without standing over the stove flipping batch after batch. Bursting with juicy blueberries and baked until golden, they’re perfect for busy mornings, weekend brunches, or feeding a hungry family. Serve them warm with maple syrup, a dusting of powdered sugar, or a handful of fresh berries for a breakfast everyone will look forward to.
Blueberry Sheet Pan Pancakes
Ingredients
- 6 tablespoons butter (melted / divided)
- 2 cups all purpose flour
- 3-4 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt (if using unsalted butter then add ½ teaspoon)
- 1 teaspoon vanilla extract
- 2 cups whole buttermilk (room temperature)
- 2 large eggs (room temperature)
- ½ cup blueberries
Instructions
- Pre-heat oven to 425F/220C. Brush a 13×18 inch / 33×46 cm baking sheet with 1 tablespoon of melted butter.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl whisk until smooth the buttermilk, vanilla, 4 tablespoons of melted butter and the eggs. Pour into the flour mixture and stir just to combine (it will be slightly lumpy), do not over mix. Transfer to the prepared baking sheet, spread evenly. Sprinkle the top with the berries.
- Bake for approximately 8-10 minutes, check with a toothpick for doneness. The top should spring back to the touch and be lightly golden brown on top. Let sit 1-2 minutes then slice and serve. Top with more blueberries, maple syrup or even a dusting of powdered sugar. Enjoy!
Notes
Nutrition
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