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Fluffy Sheet Pan Pancakes with Blueberries, easy and quick breakfast recipe

Sheet Pan Blueberry Pancakes

An easy and convenient way to make pancakes, these Sheet Pan Pancakes with Blueberries bake in the oven, allowing you to enjoy a cozy breakfast without the hassle of flipping pancakes one by one.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 squares
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour Standard flour for the pancake base.
  • 2 tablespoons Baking powder Provides lift to the pancakes.
  • 1 teaspoon Salt
  • 1 tablespoon Sugar Just enough for a little sweetness.
Wet Ingredients
  • 1 cup Milk Can be dairy or unsweetened non-dairy.
  • 2 large Eggs
  • 1/4 cup Melted butter or neutral oil
  • 1 teaspoon Vanilla extract Optional, but recommended.
Toppings
  • 2 cups Blueberries Fresh or frozen; if using frozen, do not thaw.

Method
 

Preparation
  1. Heat your oven to 425°F.
  2. Grease a sheet pan really well with butter or nonstick spray.
  3. Whisk the dry ingredients in a large bowl.
  4. In a separate bowl, whisk the wet ingredients, then pour them into the dry ingredients and stir just until combined; lumps are fine.
  5. Pour the batter into the greased pan and gently spread it out.
  6. Scatter the blueberries on top, pressing a few in slightly so they don’t roll off.
Baking
  1. Bake for about 12 to 16 minutes, until the center springs back when tapped.
  2. Let it cool for 5 minutes before slicing.

Notes

Leave the pancakes to rest for a few minutes before slicing to avoid tearing. Use a pizza cutter for clean edges. Serve with a variety of toppings for a fun breakfast experience.