Sheet Pan Pancakes with Blueberries

Stack of bkueberry sheet pan pancakes on a serving plate with butter, maple syrup and fork.

5 from 2 votes

Sheet Pan Pancakes with Blueberries

If you're looking for an easy morning breakfast, nothing compares to this recipe for sheet pan pancakes with blueberries. It offers the same homey goodness that homemade pancakes do, but all in one pan that you can divvy up instead of standing over the stove making them individually--and now everyone can eat together. They're great for serving a group, or you can portion them out and refrigerate and freeze so they're ready to go.

Prep Time10

Cook Time15

Course: Breakfast and Brunch

Cuisine: American

Servings:

Calories: 353kcal

Author: Kathy Kingsley

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