Go Back
+ servings

Sheet Pan Blueberry Pancakes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 people
Calories: 187kcal


  • 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.


Calories: 187kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 330mg | Potassium: 204mg | Fiber: 2g | Sugar: 10g | Vitamin A: 215IU | Vitamin C: 3.8mg | Calcium: 93mg | Iron: 1.4mg