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A Blueberry Sheet Pan Pancake is simple to make, and very tasty. This recipe is enough for a crowd or plenty of leftovers for meal prep.
BLUEBERRY SHEET PAN PANCAKE RECIPE
Blueberry Pancakes are so delicious. But, not the easiest recipe to make in a time crunch on mornings when the boys have school. That is why I am a big fan of sheet pan pancakes. I can make one on Sunday, slice it up into serving sizes, and put them in the refrigerator or freezer for future enjoyment. At that point, 45 seconds in the microwave is the only cooking I have to do before carpooling them to school!
WHAT IS A BLUEBERRY SHEET PAN PANCAKE ?
A blueberry sheet pancake is a recipe that uses the same ingredients as traditional blueberry pancakes, however, the batter is baked in a large baking dish or on a deep cookie sheet instead of on the stove in a skillet. It is a simpler way of making pancakes since you are basically making one giant pancake instead of a bunch of smaller pancakes.
WHAT DOES THIS BLUEBERRY SHEET PAN PANCAKE TASTE LIKE?
Sheet pan pancakes taste basically identical to regular pancakes cooked in a pan, they just tend to be a little thicker since you are not usually layering them like you would with traditional pancakes. This particular pancake recipe is a blend of pancakes and blueberries, yum! There is a sweetness and tartness from the blueberries, balanced nicely by the flour and other dry ingredients that were used in this recipe.
ONE PAN BLUEBERRY PANCAKE INGREDIENTS
- Whole wheat flour – 1 cup
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Kosher salt – 1/4 teaspoon
- Blueberries, fresh or thawed – 2 cups
- Vanilla extract – 2 teaspoons
- Milk – 1 cup
- Maple syrup – 2.5 tablespoons
HOW TO MAKE THIS SHEET PAN PANCAKE RECIPE
- Preheat the oven to 350°F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- Whisk in milk, maple syrup, and vanilla extract.
- Fold in blueberries.
- Pour batter into a 9”x11”, nonstick baking dish. Bake for 40 minutes, or until completely baked in the center. Using a toothpick to test, if it comes out clean, you are all set.
- Serve hot, and enjoy.
CAN YOU MAKE BLUEBERRY SHEET PAN PANCAKE AHEAD OF TIME?
These blueberry pancakes are a great addition to your breakfast meal prep menu. I like to make a batch of these and put them in the refrigerator in a container to keep them fresh. Then, in the mornings before school, I will just reheat a couple in the microwave for a hot breakfast for the kids.
CAN YOU FREEZE BLUEBERRY PANCAKES?
You can freeze these blueberry pancakes, as long as you store them in a Ziploc bag or an airtight container. I prefer to slice them into serving sizes and place them in between wax paper before sealing them up and putting them in the freezer. This method prevents the pancakes from freezing into one solid block.
Blueberry Sheet Pancakes can be served on their own with your favorite toppings or as part of a larger brunch or breakfast menu. If you want to add to the spread, check out these recipes:
WHAT KITCHEN TOOLS DO I NEED TO MAKE BLUEBERRY SHEET PAN PANCAKE ?
Ingredients
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ salt
- 2 cups blueberries fresh or thawed
- 2 tsp vanilla extract
- 1 cup milk
- 2½ Tbsp maple syrup
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- Whisk in milk, maple syrup, and vanilla extract.
- Fold in blueberries.
- Pour batter into a 9”x11”, nonstick baking dish. Bake for 40 minutes, or until completely baked in the center. Using a toothpick to test, if it comes out clean, you are all set.
- Serve hot, and enjoy.
