Flip for this blueberry oven pancake recipe.
Flipping pancakes is fine. Letting the oven do the work? Better. This fun, easy blueberry sheet pan pancake recipe lets you bake tasty, fluffy breakfast pancakes in the oven. Learn how.
Who doesn’t love a sheet pan meal?
Easy and generally only a couple steps to make, sheet pan recipes let the oven do the work so you can do anything other than stand at the stove cooking.
Now it’s time to get breakfast in on the sheet pan game. This blueberry sheet pan pancake recipe uses an easy buttermilk pancake batter and bakes in about 15 minutes. Cut the sheet pancakes into squares, top with syrup and butter, and a fantastic breakfast is served.
How to Make This Blueberry Sheet Pan Pancakes Recipe
The first step of this sheet pan pancake recipe is to preheat the oven with the greased sheet pan in it. You want that pan nice and hot to give the batter that initial sizzle, just like adding pancakes to a griddle.
While the oven and sheet pan are preheating, make the batter. Here’s what to do:
- First, whisk together the liquid ingredients. Temper in the butter.
- Combine the dry ingredients in a separate bowl. Pour the liquid into the dry ingredients, and stir just until mixed.
- Pour the pancake batter into the hot, greased sheet pan. Add blueberries, chocolate chips, or whatever add-ins you like. Bake until done.
- Now the bonus part: Throw the cooked pancake under the broiler just for a minute to brown the top.
How to Cut and Serve Your Sheet Pan Blueberry Pancakes
You want to serve these nice and hot. As soon as the sheet pan comes out of the oven, cut them into squares and serve just as you would “regular” pancakes.
These square pancakes make a charming and easy breakfast dish that saves time and effort, but guarantees all the reward.
Love these blueberry oven pancakes? Here are more great breakfast recipes:
- Baked Sticky Bun French Toast Casserole
- John F. Kennedy’s Favorite Waffles
- Sweet Potato Morning Glory Muffins
- Blueberry Pound Cake
Blueberry Sheet Pan Pancakes
Ingredients
- 2 or 3 tablespoons neutral vegetable oil or melted butter, to grease sheet pan
- 1/2 cup unsalted butter, melted
- 1 1/4 cups milk
- 1 1/2 cups buttermilk
- 1 egg
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 cup sugar
- 1 cup blueberries or add-ins of choice
- Maple syrup and softened butter, to serve
Instructions
- Preheat the oven to 450°F and grease a half-sheet pan with melted butter or neutral vegetable oil. Be sure the grease the sides, too.
- Whisk together the milk, buttermilk, egg, and vanilla extract. Whisk a few tablespoons of the milk mixture into the melted butter to temper, and then pour the tempered butter into the liquid. Whisk to fully combine.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the liquid to the dry ingredients and use a spatula to stir, just until combined. It's ok if there are a few lumps.
- Place the greased sheet pan in the oven and heat for a solid 5 minutes while the pancake batter stands and you pour yourself a fresh cup of coffee.
- Taking care not to burn yourself, remove the hot pan from the oven and place it on a cooling rack or trivet. Pour the pancake batter into the sheet pan and spread evenly. Sprinkle the blueberries or any toppings of choice all over.
- Bake for 13 to 15 minutes, until the pancake is baked through and the center springs back when lightly pressed, like a cake.
- Change the oven setting to broil. Place the pancake under the broiler and brown the top. This will take around 1 or 2 minutes, but check almost constantly; it will brown very fast.
- Cut into squares and serve hot with butter and syrup.
22 comments
andrea
my broiler isn’t functioning right now. Do I need to compensate by cooking longer in the oven? Thanks!
Unpeeled
Hi, Andrea! Unfortunately, you really do need the broiler to get the nice browning on top. More time in the oven would just overbake the pancake until it’s dry. The good news is that you really don’t technically need the pancake to brown on top for it to fully cook; it’s more to just give it that true pancake look. So if you’d like to just bake it in the oven until it’s fully baked (maybe an additional minute or two in the oven of bake time without the broiler), it would still taste great.
Angela A
We have a son-in-law with an allergy to cow’s milk. We substituted the milk for unsweetened almond milk and made the “buttermilk” with a combination of almond milk and goat yogurt. It was wonderful! Great recipe all around. It sure beats the mess of standing at the griddle and making pancakes all morning! Plus, the bottom has a nice crisp texture. This is our new pancake recipe!! Thank you!
Unpeeled
So happy you enjoyed! And what nice substitutes. I am glad you were able to adapt the recipe as needed.
Sophia
I just made these for the tenth time since you posted them, and they are SUCH a hit with the kids—and the neighbors, who get samples because we make so many! And they are fool proof! And pretty!
LOVE them.
Unpeeled
Yea!!! I am so glad you enjoy them. This recipe is a real a sleeper hit on the website; I wish more people made it, but thanks for spreading the gospel of sheet pan pancakes!
Anne
Made these sheet pan pancakes today to test for Christmas morning crowd ( our Christmas will be in January due to travel plans!) they were DELICIOUS! Received 2 thumbs up from my husband. I subbed 1 cup of white whole wheat flour, otherwise followed the recipe. Very, very pleased that I don’t have to be flipping pancakes, and I can spend more time with family.
Thank you so much!
Unpeeled
Yea!!! I am so glad you enjoyed these! Good substitution. I feel like sheet pan pancakes are a total breakfast game changer. Thanks for the nice feedback, and happy new year!
Ks
If I make it in advance how should I reheat it at the time to serve?
Unpeeled
You can reheat it on the same sheet pan at 325 degrees for about 15 minutes or until hot. But I recommend making the batter in advance, then making the pancake fresh, if that works with your schedule!
Fotini Donnelly
If I were to prepare these overnight, would it be wise to mix the dry and wet ingredients together and let the batter sit till the following morning?
Unpeeled
Hi! Great question. You can mix the batter the night before, and then make it the next day. The batter will thicken slightly due to the butter hardening back up, but that won’t affect the finished product. Just give it a good whisk and thin with a splash of milk. My favorite thing to do, though, is to mix all the dry ingredients together in a bowl, then refrigerate all the “wet” ingredients together overnight (less the butter). The next morning, I just have to melt the butter, combine all, and bake!
Jenna
Fun + yummy!
Sophia
Third time making these pancakes, and they are a big hit, and so easy!
Unpeeled
Yea!! So happy you like these. I think it’s such a fun way to make pancakes.
Sophia Sarigianides
Lisa, what size sheet pan do you use? I can’t wait to try these!
Unpeeled
Hi, Sophia! I hope you enjoy! Let me know. The batter is the perfect quantity for a half-sheet pan, which is an 18 x 13″ rimmed pan. That said, if you don’t have that, you could almost certainly divide it between two quarter sheet pans (baking time will be less). I like the Nordic Ware brand. Hope this helps!
Sophia
I troubled you for naught! I didn’t notice the “half-sheet pan” detail, and just looked that up!!! Thank you! Making this this morning!!! Xxxxoooo
Unpeeled
Hah! No problem. Let me know how they turn out!
Steven
Will make these blueberry pancakes again.