Blueberry Sheet Pan Pancakes

Four pancakes packed on a white plate with blueberries and syrup.

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These Blueberry Sheet Pan Pancakes are fluffy, easy to make, and bursting with juicy blueberries. A simple baked pancake recipe that's perfect for breakfast or brunch.

Prep Time20

Cook Time10

Total Time30

Course: Breakfast, Brunch

Cuisine: American

Servings: slices

Calories: 179kcal

Author: Rosemary Molloy

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

US Customary - Metric

Instructions

Pre-heat oven to 425F/220C. Brush a 13x18 inch / 33x46 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

Frozen blueberries: Frozen blueberries can be used in place of fresh. Thaw and drain them well, then gently pat dry before adding to help prevent excess moisture and color from bleeding into the pancakes.

Storage: Let the pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven until warm.

Freezing: Once cooled, cut into squares and freeze in an airtight container or freezer bag with parchment paper between the layers for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen.

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