If you love pancakes but dread the hassle of flipping each one individually, you’re going to fall head over heels for this Sheet Pan Blueberry Pancakes Recipe. It’s a brilliant twist on a classic breakfast favorite that lets you bake a whole batch of fluffy, juicy blueberry pancakes all at once on a single pan. The result? Golden, tender pancakes bursting with sweet blueberries, perfectly portioned and ready to devour without any standing over the stove. This recipe brings ease, flavor, and family-friendly fun all to your morning table.
Ingredients You’ll Need
This Sheet Pan Blueberry Pancakes Recipe keeps things wonderfully simple with a handful of everyday ingredients that come together to create a fluffy, flavorful breakfast treat. Each component plays a special role, whether it’s lending moisture, fluffiness, or that delightful burst of blueberry sweetness.
- Flour (2 cups): You can use whole wheat, all-purpose, or a blend; I love half whole wheat for extra nuttiness and fiber.
- Baking powder (1 tablespoon): This is the secret to giving these pancakes their airy, light texture.
- Salt (1/4 teaspoon): Just a pinch enhances all the flavors without being noticeable.
- Buttermilk (1 cup): Adds a tangy richness, but if you don’t have any, regular milk with a dash of vinegar works perfectly too.
- Cottage cheese (1/2 cup): This ingredient surprises people by adding creaminess and a gentle protein boost while keeping the pancakes moist.
- Eggs (2 large): They bind everything together and give structure.
- Oil or melted butter (2 tablespoons): For tender crumb and that subtly buttery taste.
- Blueberries (1 cup): Fresh or frozen, these add sweet pops of juicy goodness throughout.
How to Make Sheet Pan Blueberry Pancakes Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 400°F and lining a 9×11 inch baking pan with parchment paper, making sure there’s a nice overhang on the sides. This makes it so easy to lift out your pancakes once they’re baked and cooled, saving your sanity from scraping or mess.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed so your pancakes rise beautifully and evenly throughout the pan.
Step 3: Mix the Wet Ingredients
In a separate large measuring jug or bowl, whisk the buttermilk, cottage cheese, eggs, and oil (or melted butter) until smooth. The cottage cheese might add a slight texture, but this is exactly what keeps the pancakes exceptionally moist and tender.
Step 4: Bring It All Together
Pour your wet ingredients into the dry ingredients and stir gently just until combined. Here’s a critical tip: avoid overmixing. You want a lumpy batter, not a smooth one, so your pancakes stay light and fluffy instead of dense and tough.
Step 5: Bake and Cool
Spread the batter evenly in your prepared pan, then sprinkle the blueberries on top. Pop it in the oven for 18-20 minutes until a toothpick inserted in the center comes out clean. Once out of the oven, transfer the pan to a cooling rack and let the pancakes rest for a bit before slicing into squares. This rest allows them to set perfectly for serving.
How to Serve Sheet Pan Blueberry Pancakes Recipe
Garnishes
Top your pancake squares with a dusting of powdered sugar or a drizzle of maple syrup for classic sweetness. Fresh mint leaves or a dollop of whipped cream can add a lovely touch, too. If you’re feeling fancy, a spoonful of lemon curd or honey butter creates a sensational contrast with the blueberries.
Side Dishes
This sheet pan pancake recipe pairs wonderfully with crispy breakfast bacon or sausages for a savory counterpoint. A side of fresh fruit salad or Greek yogurt complements the meal with brightness and creaminess, rounding out the flavors and textures beautifully.
Creative Ways to Present
Cut these pancakes into bite-sized squares and serve them on a platter for a brunch party — they’re the perfect finger food! You can also layer them like a cake, spreading cream cheese frosting or yogurt between layers for a decadent twist. Or, pack them into sandwiches with a smear of nut butter and extra blueberries for an on-the-go breakfast surprise.
Make Ahead and Storage
Storing Leftovers
Any leftover Sheet Pan Blueberry Pancakes Recipe pieces will keep well covered in the fridge for up to 3 days. Just store them in an airtight container or wrap tightly in foil to maintain moisture and freshness.
Freezing
Freezing these pancakes is a game changer. Place cooled pancake squares in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This prevents them from sticking together so you can reheat just what you need, perfect for busy mornings.
Reheating
Reheat leftover or frozen pancakes in the toaster oven or a skillet over medium heat for a few minutes until warm and slightly crispy on the edges. Microwaving works in a pinch but can sometimes make them a little soggy, so try to toast when you can.
FAQs
Can I use frozen blueberries for this Sheet Pan Blueberry Pancakes Recipe?
Absolutely! Frozen blueberries work just fine — no need to thaw them first. Just sprinkle them evenly over the batter and bake as usual. They might create little juicy pockets which taste amazing.
Why shouldn’t I overmix the batter?
Overmixing develops gluten in the flour, resulting in tough, chewy pancakes. For light, fluffy pancakes, stir just until the ingredients come together and expect some lumps in the batter.
Can I substitute buttermilk?
Yes! If you don’t have buttermilk, add a teaspoon of white wine vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes. This homemade buttermilk gives your pancakes the same tender texture and slight tang.
How thick will the batter be?
The batter will be thick but spreadable when poured into the pan—think somewhere between cake batter and traditional pancake batter. This consistency helps the pancakes rise evenly and bake into soft squares.
Can I make this recipe gluten-free?
Definitely! Use a gluten-free flour blend that measures cup for cup like regular flour. You might want to add a teaspoon of xanthan gum if your blend doesn’t include it to help with texture.
Final Thoughts
Once you try this Sheet Pan Blueberry Pancakes Recipe, going back to cooking pancakes one by one will feel like a distant memory. It’s so wonderfully easy, irresistibly tasty, and perfect for feeding a crowd or enjoying throughout the week. Give it a go—you’ll be smiling all morning long with each delicious, blueberry-studded bite.
Print
Sheet Pan Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 pancakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sheet Pan Blueberry Pancakes offer an easy, hands-off way to enjoy fluffy, tender pancakes with juicy bursts of blueberries. By baking the batter in a single pan, you save time and effort while serving a crowd-sized batch of delightful breakfast squares that are perfect for family mornings or brunch gatherings.
Ingredients
Dry Ingredients
- 2 cups flour (whole wheat, all-purpose, or a mix)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or 1 cup milk with 1 teaspoon white wine vinegar)
- 1/2 cup cottage cheese
- 2 large eggs
- 2 tablespoons oil or melted butter
Add-ins
- 1 cup blueberries
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 9×11 inch baking pan with parchment paper, making sure to leave an overhang for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt. Whisk together thoroughly to ensure even distribution of the leavening agents.
- Combine Wet Ingredients: In a large measuring jug or separate bowl, whisk together the buttermilk, cottage cheese, eggs, and oil or melted butter until fully combined and smooth.
- Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently fold together just until moistened. Avoid overmixing to keep the pancakes tender and fluffy.
- Prepare for Baking: Spread the batter evenly into the prepared baking pan. Sprinkle the blueberries evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and cool on a wire rack for a few minutes. Use the parchment paper overhang to lift the pancakes out and cut into 16 squares. Serve warm and enjoy!
Notes
- Using a mix of whole wheat and all-purpose flour adds a nice texture, but you can use either alone.
- Substitute buttermilk with regular milk plus vinegar for easy pantry alternatives.
- Do not overmix the batter to keep the pancakes light and fluffy.
- Feel free to swap blueberries with other berries or chopped fruits.
- These pancakes store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
