This Blueberry Sheet Pan Pancakes recipe transforms the traditional breakfast favorite into a simpler, family-friendly feast. Instead of standing over the stove flipping individual pancakes, you’ll pour the batter into one pan and let the oven do the work. The result is fluffy, golden pancakes studded with juicy blueberries that burst with flavor in every bite. Perfect for busy mornings, weekend brunches, or meal prep—this recipe serves the whole family at once!

Why You’ll Love This Recipe

No Flipping Required: Forget about standing at the stove monitoring individual pancakes! This sheet pan method gives you perfect pancakes with minimal effort.
Family-Friendly: Everyone gets to eat warm pancakes at the same time—no more serving in batches while the first ones get cold.
Versatile Base: The basic recipe welcomes customization with different mix-ins or toppings depending on what your family loves.
Time-Saver: With just 10 minutes of prep and 20 minutes in the oven, you’ll have breakfast ready in half an hour.
Perfect Texture: These pancakes bake up light and fluffy with golden edges and bursts of sweet blueberries throughout.

Ingredients You’ll Need

All-purpose flour: The foundation of our pancakes, providing structure while keeping them tender.
Baking powder: The leavening agent that makes these pancakes rise and become fluffy.
Egg: Adds richness and helps bind everything together for structure.
Milk: Creates moisture and contributes to the tender texture.
Heavy cream: The secret to making these pancakes extra rich and decadent compared to standard recipes.
Granulated sugar: Just enough sweetness to complement the berries without making the pancakes too dessert-like.
Vegetable oil: Keeps the pancakes moist and tender.
Kosher salt: Balances the sweetness and enhances all the flavors.
Blueberries: The star ingredient! They create pockets of sweet-tart juiciness throughout the pancakes.

Variations

Want to switch things up? Here are some delicious alternatives:

Mixed Berry: Replace blueberries with a combination of strawberries, raspberries, and blackberries.
Chocolate Chip: Swap the blueberries for chocolate chips for a more indulgent breakfast treat.
Banana Walnut: Add sliced bananas and chopped walnuts instead of blueberries for a hearty variation.
Lemon Blueberry: Add a tablespoon of lemon zest to the batter for a bright, citrusy complement to the blueberries.
Cinnamon Apple: Replace blueberries with diced apples tossed in cinnamon for a fall-inspired version.

How to Make Blueberry Sheet Pan Pancakes

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F. Spray a 9×13-inch baking pan generously with nonstick spray, making sure to get the corners and sides.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour and baking powder until well combined. This helps distribute the baking powder evenly for consistent rising.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the egg until lightly beaten. Add the milk, heavy cream, sugar, vegetable oil, and salt. Whisk until everything is well combined and the mixture looks smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet ingredients and stir just until combined. The batter should be slightly lumpy—this is the secret to fluffy pancakes! Overmixing develops gluten and makes pancakes tough.

Step 5: Add Blueberries

Gently fold in the blueberries until they’re evenly distributed throughout the batter. If using frozen blueberries, don’t thaw them first; add them frozen to prevent purple streaking.

Step 6: Bake

Pour the batter into your prepared baking pan, using a spatula to spread it evenly to the corners. Bake for 18-20 minutes, or until the pancake is golden brown on top and a toothpick inserted in the center comes out clean.

Step 7: Serve

Let the pancakes cool slightly, about 5 minutes, before cutting into squares or rectangles. Serve warm with your favorite toppings.

Pro Tips for Making the Recipe

Don’t overmix: Just like regular pancakes, lumps in the batter are good! They’ll disappear during baking, and overmixing leads to tough pancakes.
Use room temperature ingredients: Let the egg, milk, and cream sit out for about 30 minutes before mixing for the most even texture.
Check for doneness: Insert a toothpick in the center—it should come out clean or with a few moist crumbs when the pancakes are ready.
Even distribution: Gently shake the pan after pouring in the batter to help it spread evenly and create uniform thickness.
Frozen berries work great: No need to thaw frozen blueberries—they’ll bake perfectly from frozen and won’t turn your batter purple.

How to Serve

These sheet pan pancakes are incredibly versatile when it comes to serving. Here are some delicious ways to enjoy them:

Toppings

Serve with traditional maple syrup, a pat of butter, and additional fresh blueberries. For something special, try a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of honey.

Side Dishes

These pancakes pair beautifully with:

Crispy bacon or breakfast sausage
Scrambled or fried eggs
Fresh fruit salad
Yogurt parfaits

Breakfast Buffet

Cut into smaller squares and set up a toppings bar with various syrups, fruits, nuts, and whipped cream for a fun weekend brunch.

Make Ahead and Storage

Storing Leftovers

Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing

These pancakes freeze beautifully! Cool completely, then wrap individual portions in plastic wrap and store in a freezer-safe container or bag for up to 3 months. Label with the date for easy reference.

Reheating

From refrigerated: Warm in the oven at 320°F for about 10 minutes, covered with foil to prevent drying out. You can also microwave individual pieces for 20-30 seconds.

From frozen: Reheat in the oven at 350°F for 15-20 minutes until warmed through, or microwave for about 60-90 seconds, checking halfway through.

FAQs

Can I use a different size pan for this recipe?
This recipe is specifically designed for a 9×13-inch baking pan. Using a larger sheet pan will result in thinner pancakes that may overbake quickly. If you only have a larger pan, consider increasing the recipe by 50% to maintain the proper thickness.

Why are my pancakes not as fluffy as I’d like?
Fluffy pancakes depend on two key factors: fresh baking powder and not overmixing. Make sure your baking powder isn’t expired, and remember to stop mixing as soon as the dry ingredients are incorporated. Those lumps in the batter create steam pockets that make your pancakes rise beautifully.

Can I make these pancakes dairy-free?
Absolutely! Replace the milk and heavy cream with your favorite non-dairy alternatives. Coconut milk or almond milk work well, though the texture may be slightly different. You might need to add an extra tablespoon of oil to compensate for the missing fat in the heavy cream.

My blueberries sank to the bottom of the pancakes. How can I prevent this?
Try tossing your blueberries in a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps them stay suspended in the batter during baking. Also, make sure your batter isn’t too thin—it should be thick enough to hold the berries in place.

Final Thoughts

These Blueberry Sheet Pan Pancakes revolutionize breakfast by giving you all the flavor of traditional pancakes without the fuss. The next time you’re hosting brunch or just wanting to treat your family to something special without spending all morning at the stove, give this recipe a try. It’s a game-changer that delivers consistent, delicious results every time. Enjoy the convenience of serving everyone at once, and watch as these fluffy, berry-filled squares disappear from the table!

Blueberry Sheet Pan Pancakes Recipe