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.
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.
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.