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
Scale
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.
