Description
An easy and delicious sheet pan pancake recipe loaded with juicy blueberries. Perfect for a family breakfast or brunch!
Ingredients
Scale
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 2 tablespoons all purpose flour
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 425°F (220°C). Grease a 13×18 inch sheet pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together milk, melted butter, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix.
- Gently toss blueberries with 2 tablespoons of flour and 2 tablespoons of sugar.
- Pour pancake batter into the prepared sheet pan and spread evenly.
- Sprinkle sugared blueberries evenly over batter.
- Bake for 18 to 20 minutes, or until golden brown.
- Let cool slightly before cutting into squares and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sheet pan pancakes, blueberry pancakes, easy breakfast, oven pancakes