Description
Delicious, fluffy blueberry sheet pan pancakes that are easy to prepare and bake all at once. This recipe is perfect for meal prepping or serving a crowd without the hassle of making individual pancakes.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour (180 grams)
- 1 tablespoon baking powder (12 grams)
Wet Ingredients
- 1 large egg (50 grams)
- 1 cup milk (227 grams)
- 1/2 cup heavy cream (114 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons vegetable oil (25 grams)
- 1/4 teaspoon kosher salt
Additional
- 3/4 cup blueberries (128 grams, fresh or frozen), plus more for serving
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F. Spray a 9×13-inch sheet pan or baking pan with nonstick spray and set it aside.
- Mix the dry ingredients: In a medium bowl, combine the flour and baking powder. Set this mixture aside.
- Prepare the wet ingredients: In a large bowl, whisk the egg. Add the milk, cream, sugar, oil, and salt to the egg, and whisk everything together until well-combined.
- Combine wet and dry ingredients: Gently mix the dry ingredients into the wet ingredients. Stir just until the flour and baking powder are incorporated—be careful not to overmix, as this could make the pancakes dense. Fold in the blueberries and stir until they are evenly distributed throughout the batter.
- Pour and bake: Pour the pancake batter into the prepared baking pan. Spread the batter evenly, then bake for 18–20 minutes, or until the top is golden brown and the pancakes are cooked through.
- Cool and serve: Let the pancakes cool slightly before cutting them into squares and serving. Garnish with extra blueberries as desired.
Notes
- Avoid over-mixing the pancake batter to ensure the pancakes turn out light and fluffy. A few lumps in the batter are okay!
- This recipe is calibrated for a smaller 9×13-inch baking pan. If using a standard-sized cookie sheet, the batter may spread too thin.
- You can use this batter for traditional pancakes cooked on a stovetop instead of baking.
- This recipe is versatile—feel free to add vanilla or substitute half-and-half for milk, as both options work well.
- Leftovers can be reheated in the oven, covered with foil, at 320°F for 10 minutes until thoroughly warmed.
- For storage, keep the pancakes covered in the refrigerator for up to 3 days or freeze them for up to 3 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
