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Sheet Pan Blueberry Pancakes

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  • Prep Time: 15 minutes

  • Cook Time: 20-25 minutes

  • Total Time: 40 minutes

  • Intensity: Easy (Seriously, it’s just mix, pour, and bake)

  • Servings: 6-8 hearty servings

Ingredients

*This recipe yields a thick, diner-style pancake. For best results, bring your dairy ingredients to room temperature quickly (microwave for 15-20 seconds) to ensure a smooth batter.*

For the Pancakes:

  • Dry Ingredients:

    • 3 cups (375g) all-purpose flour

    • ¼ cup (50g) granulated sugar

    • 1 tablespoon baking powder

    • 1 teaspoon baking soda

    • 1 teaspoon salt

  • Wet Ingredients:

    • 2 ½ cups (600ml) buttermilk, room temperature

    • ½ cup (115g) unsalted butter, melted and slightly cooled (plus 1 tablespoon for greasing the pan)

    • 2 large eggs, room temperature

    • 2 teaspoons vanilla extract

  • The Star:

    • 2 cups fresh or frozen blueberries (if using frozen, do not thaw)

For Serving (The Best Part):

  • Maple syrup, warmed

  • Powdered sugar for dusting

  • Extra butter

  • Lemon zest (optional, but highly recommended)

Instructions

Prep Station:

  1. Preheat & Prep the Pan: Place a rack in the center of your oven and preheat to 425°F (220°C) . Take your 13×18 inch rimmed baking sheet (half-sheet pan) and grease it generously with the remaining 1 tablespoon of butter. Make sure to get the corners!

Make the Batter:
2. Combine Dry Ingredients: In a very large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, which is key for even rising.
3. Combine Wet Ingredients: In a separate medium bowl or a large liquid measuring cup, whisk the buttermilk, melted butter, eggs, and vanilla extract until smooth and combined.
4. Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together. Be careful not to overmix! A few lumps are perfectly fine. Overmixing develops the gluten, leading to tough, rubbery pancakes instead of light, fluffy ones.

Assemble & Bake:
5. Pour the Batter: Pour the thick batter into the center of your prepared baking sheet.
6. Spread Evenly: Use an offset spatula or the back of a spoon to gently spread the batter into an even layer, pushing it all the way to the edges and corners of the pan.
7. Add the Blueberries: Evenly scatter the blueberries over the top of the batter. They will sink slightly during baking, creating beautiful pockets of fruit throughout the pancake.
8. Bake to Perfection: Place the sheet pan in the preheated oven and bake for 20-25 minutes. The pancake is done when the top is golden brown, the edges are slightly pulling away from the pan, and a toothpick inserted into the center comes out clean (a little blueberry juice is okay, but not wet batter).
9. Cool Slightly: Remove the pan from the oven and place it on a wire rack to cool for about 5 minutes. This allows it to set, making it easier to slice.

Serve with Style:
10. Slice and Serve: Run a knife around the edges to loosen the pancake. Slice it into squares or rectangles.
11. Garnish: Dust generously with powdered sugar. Serve immediately with pats of butter and plenty of warm maple syrup.

Chef’s Tips for Success

  • The Butter is Key: Don’t skip greasing the pan with real butter. It adds incredible flavor and creates that perfectly crispy, golden-brown edge that everyone will fight over.

  • Berry Swirl: If you want a pretty swirl effect, gently press the blueberries into the batter after pouring. For a more marbled look, roughly chop ½ cup of the blueberries, toss them in a teaspoon of flour, and swirl them into the batter before baking.

  • Make it Your Own: This recipe is a fantastic base. Swap blueberries for chocolate chips, sliced bananas, raspberries, or a mix. You can even sprinkle a streusel topping over the batter before baking for a “coffee cake” pancake.

  • Check for Doneness: Ovens vary. Start checking at the 18-minute mark. The top should spring back when gently touched.

Nutrition Information

(Nutritional information is an estimate and provided as a courtesy. It will vary based on the specific ingredients used and serving sizes. Calculated based on 8 servings, excluding optional toppings.)

  • Serving Size: 1 square (approx. 1/8 of the pan)

  • Calories: 395

  • Sugar: 14g

  • Sodium: 710mg

  • Fat: 16g (Saturated Fat: 9g)

  • Carbohydrates: 54g

  • Fiber: 2g

  • Protein: 10g

  • Cholesterol: 85mg

Enjoy your stress-free, delicious breakfast! Don’t forget to tag us in your photos if you try this recipe at home. Happy baking

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