Go Back
+ servings
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: 4 people
Calories: 428kcal
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



  • 1 1/2 cup flour
  • 1 Tablespoon baking powder
  • 1 egg
  • 1 cup milk
  • ½ cup heavy cream
  • 2 Tablespoons sugar
  • ¼ tsp salt
  • 2 Tablespoons vegetable oil
  • 3/4 cup frozen or fresh blueberries plus extra if you want some on top


  • Preheat oven to 350 degrees
  • Combine baking powder and flour together, 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.
  • Pour the batter into a 9x13 baking sheet or cake pan that is lightly sprayed with cooking oil.
  • Bake for 18-20 minutes until pancakes are golden brown on top.
  • Makes 12 pancakes, depending on size of cuts.


  • 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 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.


Calories: 428kcal | Carbohydrates: 51g | Protein: 9g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 202mg | Potassium: 493mg | Fiber: 2g | Sugar: 12g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 231mg | Iron: 3mg