Blueberry Sheet Pan Pancakes

Sheet pan pancakes are my go-to when I want the flavor of classic pancakes without babysitting a griddle. One pan, a few simple bowls, and a tray in the oven transform pancake morning into a hands-off, family-friendly affair. These blueberry sheet pan pancakes bake up tender, dotted with juicy berries, and slice into squares that travel, stack, and serve effortlessly.

I like this method because it makes timing predictable. While the batter needs just a few minutes to come together, the oven does the heavy lifting so you can prep coffee, set the table, or wrangle kids. Use fresh or frozen blueberries — the recipe accounts for both — and you’ll still get that pop of bright, fruity flavor in every piece.

Below you’ll find the ingredients, exact step-by-step baking instructions, helpful swaps, and practical tips I use every time. No fluff — just clear directions and sensible advice so your sheet pan pancakes come out reliably golden and fluffy.

The Ingredient Lineup

this …

• 1½ cups all-purpose flour (180 grams) — the main structure; measure by spooning into the cup then leveling for accuracy.
• 1 tablespoon baking powder (12 grams) — the lift agent; make sure it’s fresh for best rise.
• 1 large egg (50 grams) — binds and contributes richness.
• 1 cup milk (227 grams) — thins the batter and hydrates the flour; room temperature helps blend smoothly.
• ½ cup heavy cream (114 grams) — adds fat for tenderness and a richer crumb.
• 2 tablespoons granulated sugar (25 grams) — a touch of sweetness and helps browning.
• 2 tablespoons vegetable oil (25 grams) — keeps the pancakes moist; neutral-flavored oil works best.
• ¼ teaspoon kosher salt — balances sweetness and enhances flavor.
• ¾ cup blueberries (128 grams), fresh or frozen, plus more for serving — the star fruit; fold gently so berries don’t stain the batter too much.

Blueberry Sheet Pan Pancakes — Do This Next

1. Preheat the oven to 350°F and place a rack in the center position. Spray a 9×13-inch sheet pan with nonstick spray and set it aside.
2. In a medium bowl, combine 1½ cups all-purpose flour and 1 tablespoon baking powder; whisk briefly to mix and set aside.
3. In a large bowl, whisk 1 large egg until blended. Add 1 cup milk, ½ cup heavy cream, 2 tablespoons granulated sugar, 2 tablespoons vegetable oil, and ¼ teaspoon kosher salt; whisk until smooth and combined.
4. Add the flour mixture to the wet ingredients and stir with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix.
5. Gently fold ¾ cup blueberries into the batter until evenly distributed. If using frozen blueberries, fold them in while still frozen to reduce color bleeding.
6. Pour the batter into the prepared 9×13 pan and spread it evenly so the surface is level.
7. Bake on the center rack for 18–20 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
8. Remove from the oven and let the sheet-pan pancakes cool in the pan for 5–10 minutes.
9. Cut into squares and serve warm; garnish with additional blueberries if desired.

Top Reasons to Make Blueberry Sheet Pan Pancakes

• Speed and scale: One 9×13 pan feeds a crowd without standing over a hot pan flipping pancakes.
• Consistent results: Baking in the oven gives you an even rise and consistent browning across the whole batch.
• Hands-off morning: Mix, bake, and serve — little active time required.
• Kid-friendly and portable: Cut into squares that are easy for small hands and great for packed breakfasts or brunch buffets.
• Flexible with berries: Fresh or frozen blueberries both work with minimal effect on texture or flavor when folded in properly.

What to Use Instead

Swaps let you adapt the recipe to what’s on hand. Use them when you want a slightly different flavor or need to work around dietary needs.

• Milk: If you prefer a tangier bite, buttermilk is an option (no quantity change needed). It will make the crumb slightly more tender and flavorful.
• Heavy cream: You can replace part of the cream with additional milk for a lighter result; the pancakes will still hold together but be a touch less rich.
• Vegetable oil: Neutral oils like canola or light olive oil work. Melted butter adds flavor but may slightly change texture.
• All-purpose flour: For a heartier result, try half whole-wheat flour and half all-purpose. The texture will be denser; keep an eye on doneness.
• Blueberries: Swap in diced apple, chopped strawberries, or chocolate chips — fresh or frozen — but expect small changes in baking time and moisture.

Prep & Cook Tools

• 9×13-inch sheet pan — the size the recipe is written for; a rimmed baking pan will contain the batter.
• Nonstick spray — for easy release (you can also use parchment if you prefer).
• Medium and large mixing bowls — for dry and wet components.
• Whisk and spatula — whisk to blend wet ingredients and spatula for folding so you don’t overwork the batter.
• Measuring cups and spoons — accurate dry and liquid measures keep the texture consistent.
• Toothpick or cake tester — to check doneness in the center.
• Cooling rack and sharp knife — for resting and cutting clean squares.

Avoid These Traps

These are the mistakes I see most often, and how to dodge them.

• Overmixing the batter — stir until just combined. Overmixing develops gluten and leads to rubbery pancakes. Stop when large streaks are gone.
• Using thawed frozen blueberries — if you do, they’ll bleed into the batter. Fold frozen berries in while still frozen to reduce staining, or pat thawed berries dry before folding.
• Skipping the center check — ovens vary. If the center isn’t set, the edges can overbake. Use a toothpick to confirm doneness around the middle.
• Wrong pan size — a smaller pan will make the batter too deep and lengthen bake time; a larger pan will over-brown the edges. Stick to 9×13 for the intended thickness.
• Not letting it rest briefly — cutting right away can cause the squares to crumble. A 5–10 minute rest helps the crumb set and makes cleaner cuts.

Seasonal Twists

Change up flavor profiles with seasonal additions. These ideas keep the basic method intact while letting you celebrate what’s fresh.

• Spring: Fold in lemon zest (half to one lemon) with the blueberries for brightness, or add a few minced raspberries for color contrast.
• Summer: Use a mix of stone fruits — small diced peaches or nectarines — and blueberries, but reduce any extra juice with a quick toss in a bit of flour.
• Fall: Swap the blueberries for chopped apples sautéed briefly with cinnamon, or fold in a teaspoon of pumpkin pie spice and top with toasted pecans.
• Winter: Add orange zest and swap half the blueberries for cranberries (fresh or frozen) for tang; a drizzle of warm maple syrup when serving seals the deal.

Insider Tips

Little adjustments I use for better texture and flavor every time.

• Room-temperature wet ingredients blend more evenly, but you don’t need them warm — just not straight from the fridge if you want a silkier batter.
• Measure flour by spooning into the cup and leveling with a knife for accuracy; scooping directly compresses the flour and adds extra.
• Fold the blueberries with a flexible spatula, scraping the bottom so they’re evenly distributed without breaking them up.
• For a glossy top and slight caramelization, brush the surface lightly with melted butter before baking.
• If you want smaller, bite-sized squares for a brunch buffet, cut thinner slices and reduce bake time by a minute or two; watch closely for the center to set.

Make-Ahead & Storage

Sheet pan pancakes hold up well and make great leftovers for quick breakfasts.

• Short-term: Store cooled squares in an airtight container in the refrigerator for up to 3 days. Reheat in a single layer on a baking sheet at 325°F for 6–8 minutes until warmed through.
• Freezing: Freeze individual squares on a tray until solid, then transfer to a zip-top bag for up to 2 months. Reheat from frozen in a 350°F oven for about 10–12 minutes, or microwave briefly for single portions.
• Reheating tips: To revive slightly crisp edges, reheat in a toaster oven or oven (not the microwave) if you have the time. A quick brush of butter before reheating improves flavor.

Common Qs About Blueberry Sheet Pan Pancakes

Here are answers to the questions I get most often when people try this method.

• Can I use frozen blueberries? Yes. Fold them in while still frozen to minimize color bleeding. They’ll release some juice while baking but keep their shape better when added frozen.
• Do I need to flip anything? No. This method bakes the pancakes through in the oven so there’s no flipping required.
• Can I make this gluten-free? You can try a 1:1 gluten-free flour blend, but results vary. Expect a slightly different texture and possibly a denser crumb.
• Why is my center underdone while edges look done? Your oven may have hot spots or the pan might be too deep. Check doneness with a toothpick near the center and tent with foil if the edges brown too quickly while the center finishes.
• Can I add spices or extracts? Yes. A teaspoon of vanilla extract, a half-teaspoon of cinnamon, or a touch of lemon zest all work well. Add them with the wet ingredients.

Ready to Cook?

These blueberry sheet pan pancakes are a reliable, low-fuss way to feed a group and get the classic pancake flavor without the flip-and-repeat routine. Assemble the batter in one bowl, fold in the berries, and let the oven do the work. Keep an eye on the center for doneness, allow a short rest, then cut into squares and serve warm with butter, maple syrup, or a handful of extra berries.

Give it a try this weekend. Once you see how well it scales and how little hands-on time it requires, sheet pan pancakes will become a regular in your breakfast rotation — especially on busy mornings or when you’ve got company.

Print Recipe Save it for later

Blueberry Sheet Pan Pancakes

Easy sheet-pan pancakes baked in a 9x13-inch pan with fresh or frozen blueberries — a quick breakfast or brunch that’s cut into squares for serving.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 servings

Ingredients

Ingredients

• 1 1/2 cupsall-purpose flour180 grams
• 1 tablespoonbaking powder12 grams
• 1 largeegg50 grams
• 1 cupmilk227 grams
• 1/2 cupheavy cream114 grams
• 2 tablespoonsgranulated sugar25 grams
• 2 tablespoonsvegetable oil25 grams
• 1/4 teaspoonkosher salt
• 3/4 cupblueberries128 grams fresh or frozen, plus more for serving

Instructions

Instructions

• Preheat the oven to 350°F and place a rack in the center position. Spray a 9×13-inch sheet pan with nonstick spray and set it aside.
• In a medium bowl, combine 1½ cups all-purpose flour and 1 tablespoon baking powder; whisk briefly to mix and set aside.
• In a large bowl, whisk 1 large egg until blended. Add 1 cup milk, ½ cup heavy cream, 2 tablespoons granulated sugar, 2 tablespoons vegetable oil, and ¼ teaspoon kosher salt; whisk until smooth and combined.
• Add the flour mixture to the wet ingredients and stir with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix.
• Gently fold ¾ cup blueberries into the batter until evenly distributed. If using frozen blueberries, fold them in while still frozen to reduce color bleeding.
• Pour the batter into the prepared 9×13 pan and spread it evenly so the surface is level.
• Bake on the center rack for 18–20 minutes, until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
• Remove from the oven and let the sheet-pan pancakes cool in the pan for 5–10 minutes.
• Cut into squares and serve warm; garnish with additional blueberries if desired.

Equipment

• Kitchen scale
• Baking SheetOR
• 9×13 Baking Pan

Notes

Don’t over-mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
This recipe was made for a smaller 9×13-inch cookie sheet. If using a large sheet, it will not be thick enough to spread.
You can also use this recipe for traditional pancakes.
I have tried to change this recipe up and have added vanilla and half-and-half instead of milk, and it all works just fine.
Leftovers can be reheated in the oven, covered with foil, at 320°F for 10 minutes until warmed through.