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up close image of sheet pan blueberry pancakes with syrup

Blueberry Sheet Pan Pancakes

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 pancakes
Calories: 142kcal
Author: Becky Hardin
Breakfast just got a whole lot tastier, and easier, with these delicious blueberry sheet pan pancakes. Perfect to serve a crowd and ready in just 30 minutes!
Print Recipe

Ingredients

  • cups all-purpose flour 180 grams
  • 1 tablespoon baking powder 12 grams
  • 1 large egg 50 grams
  • 1 cup milk 227 grams
  • ½ cup heavy cream 114 grams
  • 2 tablespoons granulated sugar 25 grams
  • 2 tablespoons vegetable oil 25 grams
  • ¼ teaspoon kosher salt
  • ¾ cup blueberries 128 grams, fresh or frozen, plus more for serving

Instructions

  • Preheat oven to 350°F. Spray a 9x13-inch sheet pan or baking pan with nonstick spray. Set aside.
  • Combine the flour and baking powder; set aside. In a large bowl, whisk the egg, then add in the milk, cream, sugar, oil, and salt, and whisk together. Once they are combined, add in the flour and baking soda, stirring to combine. Fold in the blueberries and stir until they are evenly distributed throughout the batter. Be careful to not overmix the batter.
    1½ cups all-purpose flour, 1 tablespoon baking powder, 1 large egg, 1 cup milk, ½ cup heavy cream, 2 tablespoons granulated sugar, 2 tablespoons vegetable oil, ¼ teaspoon kosher salt, ¾ cup blueberries
  • Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until pancakes are golden brown on top. Let cool slightly before serving.

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 9x13-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.
Storage: Store blueberry sheet pan pancakes covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1pancake | Calories: 142kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 171mg | Potassium: 70mg | Fiber: 1g | Sugar: 4g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg