This sheet pan pancake with blueberries is going to make serving pancakes a while lot easier. It’s like one big giant, fluffy buttermilk pancake, and the best part is, everyone can eat at the same time.
The best part about these sheet pan pancakes is that offer the same honey goodness as traditional homemade pancakes, but in a fraction of the time and in one pan! Serve them warm with butter and maple syrup, or freeze them for later.
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Essential Ingredients
Eggs: Eggs not only give these pancakes a rich flavor. They also help give them structure so they can rise and have a fluffy texture.
Buttermilk: Originally, buttermilk was the milky liquid that remained after churning cream into butter. But the product that we use today is made by adding cultures to fresh milk, causing the milk to sour and thicken. Its acidity is what helps make these pancakes fluffy and tender. What is a good substitute for buttermilk? You can also make your own sour milk by adding 1 Tbs. lemon juice or white vinegar to 1 cup whole, low-fat, or nonfat milk and letting it stand at room temperature for 10 minutes
Blueberries: Juicy and sweet, small, round, and, deep blue in color, fresh blueberries these are at their peak in summer. They should be plump and heavy and have a silvery-white bloom over the dark blue. Look for pints free of small, purplish or greenish immature berries, a sign that they were picked before their peak. Wild blueberries are smaller in size, with a deeper, more intense flavor. They’re hard to find fresh outside of New England, but they’re widely available frozen.
1 pint fresh berries = about 2 cups
How to make sheet pan pancakes
1. Preheat the oven to 400ºF. Line a rimmed baking sheet (about 13- x-18 inches) with parchment paper. Using a pastry brush, coat the parchment paper and sides of the baking sheet with about 1 tablespoon of the melted butter.
2. In a large bowl, whisk together the buttermilk, eggs, vanilla, and 4 tablespoons of melted butter until well blended.
3. Add the flour, sugar, and baking powder, baking soda, and salt. Fold the flour mixture into the buttermilk mixture, stirring just until the dry ingredients are incorporated, some small lumps are okay. You do not want to overmix, or the pancake could come out tough.
4. Fold in the blueberries. You can use fresh or frozen for the pancake. If you are using frozen blueberries, do not let them thaw. It’s best to add them frozen so they do not turn the batter purple, which may taste fine, but is not very appetizing.
Pour the batter into the prepared baking sheet and smooth into an even layer. Bake until the pancake is lightly golden and springs back when touched, 12 to 15 minutes. Remove the pancake from the oven. Cut into squares and serve with butter and maple syrup.
Recipe Tips
- For wonderfully crisp edges, heat the sheet pan in advance, so the batter starts cooking as soon as its poured into the pan.
- Store the pancake squares in an airtight container or resealable freezer bag with a sheet of waxed paper or parchment between them, and freeze up to 3 months. Reheat in the microwave, uncovered, for 30 to 60 seconds, or until heated through. The pancakes can also be warmed in a 250°F oven, uncovered for about 20 minutes, or until heated through.
Recipe FAQs
Yes, strawberries, raspberries or chopped stone fruits like peach, nectarines or plum also taste great. Another good option are mini chocolate chip pancakes.
If you do not a rimmed sheet pan that measures about 12 x 17 inches, you could also use a buttered large 14 to 16-inch cast iron or other ovenproof skillet, or split the batter in half and use 2 small ovenproof skillet. The batter cans also used to make regular griddle pancakes.
Comments and ratings
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Sheet Pan Pancakes with Blueberries
Ingredients
- 4 tablespoons (½ stick) butter, melted
- 2 cups buttermilk
- 2 large eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. kosher salt
- 1 ½ cups fresh or frozen blueberries
- Butter and warm maple syrup, for serving
Instructions
- Preheat the oven to 400ºF. Line a rimmed baking sheet (about 12- x-18 inches) with parchment paper. Brush the parchment paper and sides of the baking sheet with some of the melted butter.
- Combine the buttermilk, eggs, vanilla, and remaining melted butter in a large bowl and whisk to blend. Add the flour, sugar, and baking powder, baking soda, and salt. Fold the flour mixture into the buttermilk mixture, stirring just until the dry ingredients are blended, some small lumps are okay.
- Fold in the blueberries. Pour the batter into the prepared baking sheet and smooth into an even layer. Bake until the pancake is lightly golden and springs back when touched, 12 to 15 minutes.
- Remove the pancake from the oven. Cut into squares and serve with butter and maple syrup.
Notes
- If you love crispy edges, heat the sheet pan in advance, so the batter starts cooking as soon as its poured into the pan.
- Store the pancake squares in an airtight container or resealable freezer bag with a sheet of waxed paper or parchment between them, and freeze up to 3 months. Reheat in the microwave, uncovered, for 30 to 60 seconds, or until heated through. The pancakes can also be warmed in a 250°F oven, uncovered for about 20 minutes, or until heated through.
Nutrition
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Dionne says
These were so easy to make and texture was light and fluffy. I may never make traditional pancakes again! Thanks for the recipe!
Alyson says
I made these and substituted white while wheat flour and they were delicious!! The recipe didn't say how many eggs to use, but I added 2 per recipe and they turned out well.
Kathy Kingsley says
hi, Yes it's 2 eggs! Recipe is updated and so happy you enjoyed them!