If you are looking for a delightful, effortless breakfast that pleases a crowd, the Blueberry Sheet Pan Pancakes Recipe is an absolute game changer. Imagine fluffy, golden pancakes studded with juicy blueberries, all baked in one go on a sheet pan—no flipping required! This recipe is perfect for lazy weekend mornings or when you want to wow guests with minimal fuss. The balance of creamy batter and fresh blueberries creates a tender texture and bursts of flavor in every bite, making it a true favorite to keep coming back to.
Ingredients You’ll Need
Simple ingredients make the magic happen in this Blueberry Sheet Pan Pancakes Recipe; each one plays an important role in achieving that fluffy, flavorful, and beautifully textured result.
- 1½ cups all-purpose flour (180 grams): The base that gives structure and lightness to the pancakes.
- 1 tablespoon baking powder (12 grams): Essential for a good rise and fluffy texture throughout the sheet pan.
- 1 large egg (50 grams): Helps emulsify the batter and provide richness.
- 1 cup milk (227 grams): Keeps the batter moist and tender.
- ½ cup heavy cream (114 grams): Adds extra creaminess and a wonderful richness that elevates the pancakes.
- 2 tablespoons granulated sugar (25 grams): Just enough sweetness to enhance the blueberries without overpowering.
- 2 tablespoons vegetable oil (25 grams): Keeps the pancakes tender and prevents sticking, contributing to a lovely golden finish.
- ¼ teaspoon kosher salt: Balances sweetness and enhances all the flavors.
- ¾ cup blueberries (128 grams, fresh or frozen): The star of the recipe, bursting with juicy bursts of flavor throughout the batter.
How to Make Blueberry Sheet Pan Pancakes Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. This temperature lets the pancakes cook evenly without drying out. Next, grab a 9×13-inch sheet pan and spray it generously with nonstick spray to ensure your pancakes release easily once baked. Having your oven and pan ready sets you up for pancake perfection right from the start.
Step 2: Mix Dry Ingredients
In a separate bowl, combine the all-purpose flour and baking powder. This mixture is your pancake’s foundation, supplying the right balance of thickness and rise to get those perfect fluffy pancakes we all love. Setting it aside allows you to smoothly fold it in later without overmixing.
Step 3: Whisk Wet Ingredients
In a large bowl, whisk together the egg, milk, heavy cream, sugar, vegetable oil, and salt. This step blends the rich, creamy base that will keep your Blueberry Sheet Pan Pancakes Recipe tender and moist. Getting a smooth, cohesive mixture here ensures your batter will bake evenly and beautifully.
Step 4: Combine Wet and Dry and Add Blueberries
Gradually add the flour mixture to your wet ingredients, stirring just until combined—remember, it’s important not to overmix to keep your pancakes light and tender. Then, gently fold in the blueberries, making sure they’re evenly scattered through the batter without breaking them up. Those juicy pops are what take this pancake traybake from good to unforgettable.
Step 5: Bake to Golden Perfection
Pour your batter evenly into the prepared sheet pan and spread it out gently. Bake for 18 to 20 minutes until the top turns a gorgeous golden brown and a toothpick inserted comes out clean. Once baked, allow the pancakes to cool slightly so they set perfectly and are easy to slice. You’ll love how simple baking transforms the batter into a fluffy pancake sheet ready to share.
How to Serve Blueberry Sheet Pan Pancakes Recipe
Garnishes
To make your Blueberry Sheet Pan Pancakes Recipe really shine, top with a dusting of powdered sugar or a drizzle of pure maple syrup. Fresh blueberries and a few sprigs of mint add a pop of color and fresh flavor, turning a rustic dish into a breakfast centerpiece.
Side Dishes
Serve alongside crispy bacon or sausage for a savory contrast, or add a dollop of Greek yogurt or whipped cream for creamy richness. Fresh fruit salad or orange slices provide a refreshing and light balance that complements the pancakes beautifully.
Creative Ways to Present
Cut the sheet pan pancakes into neat squares or fun shapes using cookie cutters for a whimsical brunch spread. You can also layer the pancakes with whipped cream and extra blueberries for a quick breakfast trifle, or turn leftovers into pancake sliders with nut butter and sliced fruit.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Sheet Pan Pancakes Recipe keep well covered in the refrigerator for up to 3 days. Store them in an airtight container to preserve moisture and flavor, making it easy to grab a quick breakfast or snack anytime.
Freezing
To freeze, let the pancakes cool completely, then slice and arrange them in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer bag or airtight container. They can be frozen for up to 2 months, making this recipe an excellent choice for busy mornings or meal prep.
Reheating
Warm your frozen or refrigerated pancake squares in the toaster, oven, or microwave until heated through. A quick reheat preserves their fluffy texture and juicy blueberries perfectly, so they taste just like freshly baked.
FAQs
Can I use frozen blueberries in the Blueberry Sheet Pan Pancakes Recipe?
Absolutely! Frozen blueberries work wonderfully in this recipe. Just be sure to fold them in gently to avoid turning the batter blue, and no need to thaw beforehand—straight from the freezer works fine.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the baking powder you use is gluten-free as well to keep the recipe safe for those with gluten sensitivities.
How do I avoid soggy pancakes on the sheet pan?
Using a combination of milk and heavy cream helps create a thicker batter that bakes up nicely without sogginess. Also, be sure not to overmix the batter and bake until the top is golden brown and set.
Can I add other fruits or mix-ins to this recipe?
Definitely! Blueberries are classic, but you can swap in raspberries, chopped strawberries, or even chocolate chips for different flavor twists. Just fold them in gently to keep the batter light.
What’s the best way to cut and serve the sheet pan pancakes?
Let the pancakes cool slightly before cutting into squares or rectangles with a sharp knife or pizza cutter. This helps keep the edges clean and the pancakes intact for a beautiful presentation.
Final Thoughts
Give the Blueberry Sheet Pan Pancakes Recipe a try for an effortless, crowd-pleasing breakfast that feels special yet simple. It’s a fantastic way to enjoy fluffy pancakes full of fruit without the fuss of stacking or flipping each one. Once you taste that tender crumb and juicy blueberry burst, you’ll understand why this recipe keeps winning hearts in my kitchen. Happy baking and even happier eating!
