This post may contain affiliate links. Please check our disclosure policy.
Get your day off to a sweet start with this Lemon Blueberry Sheet Pan Pancake. It is great for meal prepping or for serving large crowds!
LEMON BLUEBERRY SHEET PAN PANCAKE
Mornings with twin boys can be a little hectic, especially during the week. Getting them ready for school and out the door can be a hectic moment. Prepping a big batch of pancakes, or better yet, a sheet pan pancake helps keep the stress level to a minimum in the early hours. Just heat it up in the microwave and presto!
WHAT IS A SHEET PAN PANCAKE?
A sheet pan pancake is a recipe that uses the same ingredients as traditional pancakes, however, the batter is baked in a large baking dish or on a rimmed baking sheet instead of on the stove in a pan. It is an easier way of cooking pancakes since you are making one giant pancake rather than a bunch of smaller pancakes.
WHAT DOES THIS LEMON BLUEBERRY SHEET PAN PANCAKE TASTE LIKE?
Sheet pan pancakes taste nearly identical to regular pancakes cooked in a skillet, they just tend to be a little thicker since you are not usually layering them like you would with traditional circular pancakes. This particular pancake recipe blends citrus and fruit flavors with a soft, fluffy pancake.
LEMON BERRY PANCAKE INGREDIENTS
- All-purpose flour – 3 cups
- Granulated sugar – 4 tablespoons
- Kosher salt – 1/2 teaspoon
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Whole milk – 2 cups
- 3 large eggs
- Butter – 8 tablespoons
- Zest and juice from two lemons
- Blueberries, fresh or thawed – 2 cups
HOW TO MAKE THIS LEMON BLUEBERRY SHEET PAN PANCAKE RECIPE
- Preheat the oven to 350°F.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- Melt butter in a small bowl.
- In a separate bowl, whisk together eggs, sugar, lemon zest, and lemon juice. Continue whisking and combine milk and blend well.
- Mix wet and dry ingredients and whisk in melted butter.
- Pour pancake batter into a 9 x 13 nonstick baking pan, and cover with blueberries.
- Bake on the middle rack of the oven for 40 minutes, or until a tester toothpick comes out clean.
- Enjoy!
CAN YOU MAKE LEMON AND BERRY SHEET PANCAKES AHEAD OF TIME?
Lemon and blueberry pancakes are a great addition to your breakfast meal prep menu. I like to cook a batch of these and store them in the refrigerator in a container to keep them fresh. Then throughout the week, in the mornings before school, I will just reheat a couple in the microwave for a hot breakfast for the kids.
CAN YOU FREEZE SHEET PAN PANCAKES?
Yes, you can freeze lemon and berry pancakes. Make sure you seal them up in an airtight container to prevent freezer burn.
WHAT TO SERVE WITH LEMON BLUEBERRY SHEET PAN PANCAKES?
Lemon and Blueberry Sheet Pancakes can be served on their own with your favorite toppings or as part of a larger breakfast or brunch menu. If you want to add more recipes to the spread, check out these recipes:
WHAT KITCHEN TOOLS DO I NEED TO MAKE SHEET PAN PANCAKES?
Equipment
- Oven
Ingredients
- 3 cups all-purpose flour
- 4 Tbsp granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups whole milk
- 3 large eggs
- 8 Tbsp butter
- zest and juice from two lemons
- 2 cups blueberries fresh or thawed
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- Melt butter in a small bowl.
- In a separate bowl, whisk together eggs, sugar, lemon zest, and lemon juice. Continue whisking and combine milk and blend well.
- Mix wet and dry ingredients and whisk in melted butter.
- Pour pancake batter into a 9 x 13 nonstick baking pan, and cover with blueberries.
- Bake on the middle rack of the oven for 40 minutes, or until a tester toothpick comes out clean.
- Enjoy!
