Want a delicious and fluffy yet fruity breakfast with less hassle? These Sheet Pan Blueberry Pancakes are a quick and easy solution to all your morning needs.
So we like breakfast around this house. Now we don’t always have time to make the best breakfast around and a lot of the time rely on cereal, or granola bars or sometimes cake (totally not lying, more me on this one). So we always are looking for those solutions that make something delicious but quick.
These Sheet Pan Blueberry Pancakes pretty much solve all of our breakfast dilemmas. Now I don’t know about you, but pancakes are one of my kids favorite breakfast items. But it sometimes is a lot of work making all those pancakes and the process seems just too taskfull.
Thanks to these Blueberry Pancakes that are made in a sheet pan we really are able to cut down on the time, without lacking in flavor or quantity!
HOW TO ADD BLUEBERRIES TO PANCAKES
So there are actually a few different methods of how you would add blueberries to pancakes. You can either sprinkle them on top, or you can mix them right in the batter. With this recipe we mixed them right into the batter to get a nice even distribution.
But if you’d rather see more of the blueberries, you can sprinkle them on top after the batter is spread in the pan. Either works fine, we just chose to mix them in!
CAN YOU USE FROZEN BLUBERRIES IN BLUEBERRY PANCAKES?
You can absolutely use frozen blueberries. The batter will heat up enough to defrost and make the blueberries hot and delicious so when the pancakes are ready to eat the blueberries will be perfect.
HOW TO TELL IF YOUR BLUEBERRIES ARE FRESH
Blueberries you can usually tell just by the look if they are fresh or not. They will get a little discolored and wrinkly. They will be soft and mushy to the touch and sometimes you will be able to see little mold spots on them. I recommend throwing those blueberries out.
Now the blueberries will age differently throughout the package, if this happens you can still use the still good blueberries just discard the aged ones and wash the more fresh ones under cold water.
DO YOU NEED TO SWEETEN THE BLUEBERRIES?
In some recipes you toss your blueberries in sugar, this recipe does not require it, but you are more than welcome to do it if you like a little bit of sweetness around the blueberry itself.
I’m a sugar person, so I’m all for adding extra sugar when needed so I wouldn’t discourage this, but I also am not saying that it is something that you need to do.
These Sheet Pan Blueberry Pancakes are mixed with simple and delicious ingredients that you probably already have in your pantry and then spread into a lined sheet pan and baked up. They are fluffy and delicious just like your normal circle pancakes.
These are fun cut into strips to make pancake dunkers or squares, like the way we serve them. My secret ingredient in this recipe is a little lemon zest to really bring out that blueberry flavor.
Drizzle with some pure maple syrup and some more lemon zest and you have yourself a delicious and easy breakfast that the whole family will love! These also go well with other fruits such as strawberries or raspberries. You can really switch up the flavor to anything you like!
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Sheet Pan Blueberry Pancakes
- 2 cups buttermilk
- 2 eggs beaten
- 1 1/2 tsp vanilla extract
- 3 Tbs butter melted
- 2 1/4 cup flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 pint fresh blueberries
- Zest of 1 lemon
- Preheat oven to 425.
- Spray a 12"x17" sheet pan with non stick cooking spray and line with parchment paper, set aside.
- In a large bowl whisk together buttermilk, eggs, vanilla and butter.
- In another bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Mix your dry ingredients into your wet ingredients until combined.
- Fold in your blueberries and lemon zest until distributed.
- Pour into prepared pan and spread to sides.
- Bake in oven for 13-15 minutes until puffy and golden.
- Remove from oven and cut into squares.
- Drizzle with syrup and sprinkle with lemon zest if desired.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer
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