Go Back
Homemade Blueberry Sheet Pan Pancakes photo
Print Recipe Save it for later

Blueberry Sheet Pan Pancakes

These Blueberry Sheet Pan Pancakes are SO EASY! Bake fluffy, golden pancakes loaded with juicy blueberries all at once on a sheet pan for a perfect breakfast treat.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry, Breakfast, Brunch, Easy, Quick, Sheet Pan
Servings: 6 servings

Ingredients

  • 1 cup all-purpose flour 180 grams
  • 1 tablespoon baking powder 12 grams
  • 2 tablespoons granulated sugar 25 grams
  • ½ teaspoon kosher salt
  • 1 large egg 50 grams
  • 1 cup milk 227 grams
  • ½ cup heavy cream 114 grams
  • 2 tablespoons vegetable oil 25 grams
  • 1 cup blueberries 128 grams, fresh or frozen
  • more blueberries for serving

Instructions

  • Preheat your oven to 425°F (220°C). This high temperature will help get those pancakes perfectly fluffy and golden.
  • Line your sheet pan with parchment paper for easy removal and cleanup. You can also lightly grease the pan with a bit of vegetable oil.
  • In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
  • In another bowl, whisk the egg, milk, heavy cream, and vegetable oil until smooth and well mixed.
  • Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Gently fold in the blueberries, taking care not to break them up too much.
  • Pour the pancake batter into the prepared sheet pan, spreading it evenly.
  • Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
  • Allow the pancakes to cool for a few minutes. Cut them into squares, serve warm with additional blueberries, and drizzle with maple syrup if desired.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Sheet Pan
  • Parchment Paper
  • Spatula

Notes

  • Use fresh blueberries when in season for the best flavor.
  • Frozen blueberries work well; fold them in gently to avoid purple batter.
  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat in the oven or microwave for a quick breakfast.
  • Try adding vanilla extract or cinnamon to customize the flavor.