Blueberry Sheet Pan Pancakes
Any time you need a quick breakfast treat, make these sheet pan pancakes. It’s just like regular pancakes, except you make it all at once instead of in batches.
Pancakes! I love pancakes. Who doesn’t? These blueberry sheet pan pancakes are so easy and fast to whip up. They bake in just 15 minutes. No more standing at the stove making multiple batches of traditional pancakes. Need breakfast quick? Pancakes usually aren’t an option when you need to get breakfast on the table fast, but this recipe changes that.
Okay, so pancakes and I have a love-hate relationship lately. Admittedly, I’m a much better cook than I am a baker. But I love baked goods (who doesn’t?) and I can’t very well blog someone else’s recipe. So when I was craving pancakes, I got to work.
Recently, when I’ve made pancakes, they haven’t had the greatest texture. When I started working on this recipe for sheet pan pancakes, they came out stodgy and rubbery. Gross. So I did a very adult thing and I researched the science of leavening. Apparently, I learned a few things because the third time was a success! And bonus, this is a dairy free recipe!
*Heads up. This post may contain affiliate links. If you click one and make a purchase, I might make a small commission at no extra charge to you.
Ingredients
Almond Milk
I typically use either almond milk or coconut milk for baked goods. Either one works just fine in this recipe. You can totally use whatever you like, whether it’s oat milk, soy milk or even regular cows milk if you’re not dairy free. I haven’t tried coconut milk in a can, though. Just the beverage in a carton.
Baking Powder
Just one quick tip about baking powder. Make sure it’s fresh. If it’s old, your baked goods won’t rise and they’ll come out dense and chewy.
Apple Cider Vinegar
This is a key ingredient for making the pancakes fluffy. The acid of the vinegar reacts with the baking soda and creates a gas. Ever make a volcano in science class when you were a kid? Yep, same principle.
Because of this reaction, you want to make sure you get your pancakes in the oven immediately after mixing so that the reaction takes place while they’re baking. If you wait and leave your batter on the counter too long, all that gas escapes and then when you bake them, there’s not much left to help them rise.
Blueberries
I really love blueberry pancakes, but you can use just about any fruit you like. You can either mix them into the batter or drop them on top. Just keep in mind, that since this batter is poured into such a thin layer, the fruit may sink to the bottom and burn if it’s mixed in. Blueberries are pretty heavy so that’s why I just drop them on top. If you make a different version, let me know in the comments!
The Sheet Pan
Also known as a cookie sheet or baking pan. The one I use is a Le Creuset 14.5 x 14.5 square pan. You can use any size that’s similar.
How to Serve Blueberry Sheet Pan Pancakes
These are perfect when drizzled with some organic real maple syrup, but you could also top them with some fruit compote, yogurt or cream (dairy free options would be just as delicious), or some fresh fruit. You can even eat them just by themselves. I’ve been known to snag one and eat it as a quick snack on a lazy Sunday afternoon. They’re just sweet enough by themselves, but not so sweet that syrup makes them sickly. I think you’ll really love these no matter how you choose to eat them.
Blueberry Sheet Pan Pancakes
Equipment
- Half size sheet pan or similar size
Ingredients
- 2 cups all purpose flour
- ⅓ cup sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups almond milk
- 2 tsp vanilla extract
- 3 tbsp coconut oil
- 2 tsp apple cider vinegar
- 2 eggs
- ⅓ to ½ cups blueberries - washed and patted dry
Instructions
- Preheat oven to 375° F
- Spray a sheet pan with cooking spray and set aside.
- In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together almond milk, vanilla, coconut oil, vinegar and eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until they are almost combined. Batter should be fairly lumpy with bits of flour not mixed in. If you over mix, your pancakes will come out dense.
- Pour the batter into the sheet pan and spread it evenly around the pan.
- Drop blueberries evenly over the top of the batter.
- Bake for 15-18 minutes. Pancakes should be puffy and slightly golden on top.
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