If you’re on the hunt for a breakfast that feels like a warm hug from the inside out, this Blueberry Sheet Pan Pancakes Recipe is an absolute winner. Imagine the ease of making a big batch of fluffy, golden pancakes dotted with juicy blueberries all baked together in one pan, ready to share with friends or family. It’s a fuss-free way to enjoy the classic comfort of pancakes without standing over the griddle flipping each one, and the blueberries add a burst of natural sweetness that keeps every bite exciting. Trust me, once you try these, they’ll become a beloved staple in your weekend morning routine.
Ingredients You’ll Need
The beauty of this Blueberry Sheet Pan Pancakes Recipe is how straightforward the ingredient list is—each component plays a vital role to deliver the perfect texture, flavor, and appearance. From the fluffy structure provided by the flour and baking powder to the creamy richness of the milk and heavy cream, every ingredient is essential for that classic pancake taste everyone adores.
- 1½ cups all-purpose flour (180 grams): Provides the base for a light and fluffy pancake texture.
- 1 tablespoon baking powder (12 grams): The leavening agent that ensures the pancakes rise beautifully.
- 1 large egg (50 grams): Adds structure and richness to the batter.
- 1 cup milk (227 grams): Keeps the batter smooth and tender.
- ½ cup heavy cream (114 grams): Brings richness and a subtle creaminess.
- 2 tablespoons granulated sugar (25 grams): Just the right touch of sweetness to complement the blueberries.
- 2 tablespoons vegetable oil (25 grams): Keeps the pancakes moist and prevents sticking.
- ¼ teaspoon kosher salt: Enhances the flavors and balances the sweetness.
- ¾ cup blueberries (128 grams): Fresh or frozen, providing juicy bursts of flavor throughout the pancakes.
How to Make Blueberry Sheet Pan Pancakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. This ensures it’s fully heated for even cooking. Meanwhile, spray a 9×13-inch sheet pan with nonstick spray—this step is key to easily releasing your pancakes once they’re baked and prevents any sticking issues.
Step 2: Mix the Dry Ingredients
In a bowl, combine the all-purpose flour and baking powder. This dry mix forms the foundation of your batter, and mixing them first evenly distributes the leavening for those perfectly fluffy pancakes.
Step 3: Whisk the Wet Ingredients
In a large bowl, whisk together the egg until slightly frothy, then add the milk, heavy cream, sugar, vegetable oil, and kosher salt. Combining these ingredients first helps them blend nicely before introducing the dry ingredients, making for a smooth batter with no lumps.
Step 4: Combine and Fold in Blueberries
Add your dry ingredients to the wet mixture and stir gently. Add the blueberries last, folding them evenly into the batter to avoid breaking them up too much. Be careful not to overmix—overworking your batter could lead to tougher pancakes.
Step 5: Bake to Perfection
Pour your batter into the prepared sheet pan, spreading it out evenly. Pop it into the oven for 18-20 minutes until the top is beautifully golden brown and a toothpick inserted into the center comes out clean. Let the sheet pan pancakes cool slightly so they set perfectly before cutting.
How to Serve Blueberry Sheet Pan Pancakes Recipe
Garnishes
Simple is often best when it comes to garnishes. A sprinkle of powdered sugar or a handful of fresh blueberries on top can elevate your presentation instantly. Adding a dollop of whipped cream or a drizzle of maple syrup provides a delightful touch of sweetness that pairs wonderfully with the blueberries.
Side Dishes
For a heartier brunch spread, serve these pancakes alongside crispy bacon, scrambled eggs, or even a refreshing fruit salad. The sweetness of the pancakes pairs beautifully with savory sides, creating a balanced and satisfying plate.
Creative Ways to Present
If you’re expecting guests or want to add a bit of fun, cut the sheet pan pancakes into fun shapes using cookie cutters. You can also layer them with yogurt and fresh fruit for a pancake parfait, turning this classic into a stunning, crowd-pleasing dish.
Make Ahead and Storage
Storing Leftovers
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them covered ensures they stay moist and ready to enjoy at a moment’s notice.
Freezing
This Blueberry Sheet Pan Pancakes Recipe also freezes wonderfully. Cut the pancakes into squares and place them in a single layer on a baking sheet to freeze before transferring to a zip-top bag. They keep well for up to 2 months, perfect for meal prep or quick breakfasts.
Reheating
To reheat, pop your pancakes in the toaster oven or microwave until warmed through. If frozen, no need to thaw—just a bit of extra heat will bring them back to their fluffy glory.
FAQs
Can I use frozen blueberries in this Blueberry Sheet Pan Pancakes Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones. Just add them straight from the freezer and fold gently into the batter to prevent the color from bleeding too much.
What can I substitute for heavy cream?
If you don’t have heavy cream on hand, whole milk or half-and-half can be used as a substitute. Keep in mind the pancakes might be a little less rich but still delicious.
Can I make this recipe gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of the regular flour. Make sure it includes xanthan gum or another binder to help maintain the batter’s structure.
How thick should the batter be for sheet pan pancakes?
The batter should be pourable but thick enough to hold the blueberries without sinking to the bottom. If it feels too runny, a tablespoon or two more flour can do the trick.
Can I add other fruits or mix-ins?
Definitely! This Blueberry Sheet Pan Pancakes Recipe is versatile. Try adding chopped strawberries, chocolate chips, or even a sprinkle of cinnamon for your own personal twist.
Final Thoughts
This Blueberry Sheet Pan Pancakes Recipe is a game changer for anyone who loves breakfast but wants to save time and keep things simple. It’s delicious, easy to make, and offers that perfect balance of fluffy texture and juicy fruit. I promise once you make this, you’ll wonder how you ever managed pancake mornings without it. Give it a try and watch it become a cherished breakfast tradition!
