Discover Sheet Pan Blueberry Pancakes, a simple and delicious breakfast-making method. Perfectly baked with juicy blueberries for a delightful family meal.
Sheet Pan Blueberry Pancakes are a game-changer for anyone who loves the taste of traditional pancakes but seeks the convenience of a more streamlined cooking process. Unlike conventional pancakes that require standing over the stove and flipping each individually, sheet pan pancakes allow you to prepare an entire batch in one go, freeing you from the stove and letting you enjoy more time with family or attending to other morning tasks.
Mix your pancake batter, fold in fresh, antioxidant-rich blueberries
Mix your pancake batter, fold in fresh, antioxidant-rich blueberries, and pour it onto a parchment-lined baking sheet. After baking to golden-brown perfection, what emerges from the oven is a giant pancake that can be easily sliced into perfect portions, ready topped with maple syrup, honey, or a dollop of yogurt.
This simplicity makes it an excellent choice for busy mornings
This simplicity makes it an excellent choice for busy mornings or even a spontaneous family dinner where a breakfast-for-dinner theme is sure to delight everyone from the youngest to the oldest at the table.
Besides their convenience and delectable taste, Sheet-Pan Blueberry Pancakes offer a range of health benefits
Besides their convenience and delectable taste, Sheet-Pan Blueberry Pancakes offer a range of health benefits that make them a wholesome addition to your meal repertoire. Blueberries are packed with antioxidants, vitamins, and fiber, which are known for supporting heart health and enhancing cognitive function.
When paired with whole-grain or alternative flours, you increase the nutritional profile
When paired with whole-grain or alternative flours, you increase the nutritional profile, adding additional fiber and essential nutrients, while making the dish more filling. This breakfast dish is remarkably adaptable, allowing substitutions like almond milk for a dairy-free option or flax eggs for a vegan rendition. Thus, Sheet Pan Blueberry Pancakes are not just an easy, tasty meal for the whole family but also a versatile and nutritious one, making them a smart choice to cater to various dietary needs while ensuring everyone starts (or ends) their day on a healthy note.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 4
Ingredients
- 2 T. mild-flavored extra virgin olive oil, divided
- ½ large ripe banana
- 1 c. rolled oats
- 1¼ c. unsweetened almond milk
- 1 T. pure maple syrup (+ more to serve)
- 1½ t. baking powder
- 1 t. pure vanilla extract
- 2 t. ground cinnamon
- 1½ c. blueberries, divided
Optional:
1 c. sliced strawberries to serve
Instructions
- Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
- Combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon in a high-powered blender or a food processor. Blend until thick and smooth.
- Pour the pancake batter onto the greased sheet pan and top with one cup of blueberries.
- Place in the preheated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
- Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!
Variations
If you’re looking for ways to make your Sheet Pan Blueberry Pancakes even more delicious, you have plenty of options. For starters, you can use different kinds of fruit. Try substituting your blueberries for raspberries or blackberries. You could also add some chopped apples. To give it an extra kick of flavor, you could experiment with adding different types of extracts like almond or vanilla. If you feel like getting really creative, why not try making shredded coconut and walnut pancakes with cream cheese and honey topping? The possibilities are endless!
Storage
For storage, you'll want to keep your Sheet Pan Blueberry Pancakes mixture in the fridge. It will last a few days, allowing you to whip up and enjoy a delicious breakfast every morning without starting from scratch each time. This is perfect for busy folks who can't spend tons of time cooking but still want to enjoy an indulgent breakfast. Plus, with all the juicy blueberries in the pancakes, fridge storage ensures they stay fresh enough to eat.
Top tip
Making Sheet Pan Blueberry Pancakes can seem intimidating for those who are new to baking, but the top tips will make the process a breeze!
First, use a nonstick pan when making your pancakes. This will help the pancakes pull away from the sides of the pan easily and avoid sticking to it.
Secondly, be sure to preheat your oven before you begin mixing together your ingredients. This helps start the batter quickly and ensures your pancakes don’t sit too long in an unheated oven.
Finally, top off your pancakes with fresh or frozen blueberries just before they go in the oven. The added blueberries will bring another layer of sweetness while still allowing your pancake mixture to puff up.
Following these top tips easily have you on your way to making some delicious Sheet Pan Blueberry Pancakes!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Sheet Pan Blueberry Pancakes
- Total Time: 35 minutes
- Yield: 4 1x
Description
Mornings can be hectic and mornings can be chaotic, but mornings shouldn't be complicated. And with Sheet Pan Blueberry Pancakes for breakfast, mornings have never been easier! Sheet Pan Blueberry Pancakes are the perfect way to make breakfast for a crowd!
Ingredients
Ingredients:
2 T. mild-flavored extra virgin olive oil, divided
½ large ripe banana
1 c. rolled oats
1¼ c. unsweetened almond milk
1 T. pure maple syrup (+ more to serve)
1½ t. baking powder
1 t. pure vanilla extract
2 t. ground cinnamon
1½ c. blueberries, divided
Optional:
1 c. sliced strawberries, to serve
Instructions
-
Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
-
In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
-
Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
-
Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
-
Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!
- Prep Time: 10 min
- Cook Time: 25 mins
