By Becky Hardin
Published Feb 15, 2021
Breakfast just got a whole lot tastier, and easier, with these delicious blueberry sheet pan pancakes. Perfect to serve a crowd and ready in just 30 minutes!
Sheet Pan Pancakes
I love blueberry pancakes , but if you are feeding a crowd, it can be a little tricky to cook and serve several at the same time. That’s where these tasty blueberry sheet pan pancakes come in!
Baked in the oven, these pancakes come out wonderfully light and fluffy in less time and with less hassle! They are the perfect breakfast option!
For more pancake recipes , be sure to check out my Chocolate Chip Pancakes and Super Easy Banana Pancakes !
Why you’ll love this Sheet Pan Pancakes Recipe:
- Perfect for a crowd: If you are feeding overnight guests or have more than a couple of mouths to feed, this recipe makes 12 pancake squares so it’s a great option!
- Quick: It only takes about 10 minutes to prep the pancakes and then into the oven they go. They’re ready to serve in 30 minutes .
- Kid-friendly : Even the pickiest of eaters love these pancakes, especially when drizzled in maple syrup!
This is the perfect breakfast for weekend guests, or for the family on weekday mornings. It’s super easy for holidays too, so try making them for Christmas breakfast , Mother’s Day brunch , or Easter brunch .
How to make blueberry sheet pan pancakes
You can jump to the recipe card for full ingredients & instructions!
- Combine the dry ingredients and set to one side.
- Whisk together the egg, milk, cream, sugar, oil, and salt.
- Add the dry ingredients to the wet and stir to combine.
- Fold in the blueberries.
- Pour the batter onto a greased sheet pan and bake.
Christmas Morning Faves
34+ Christmas Morning Recipes
Nothing better than waking up to an amazing (and easy) breakfast bright and early on Christmas.
Can you use fresh or frozen blueberries?
You can use either fresh or frozen blueberries in this recipe. If you use frozen blueberries, don’t defrost them first, just fold them straight into the batter. If you thaw them first, you’ll end up with purple pancakes.
Can you make them ahead of time?
These sheet pan pancakes are best served straight out of the oven, but you can make the pancake batter the night before and let it sit in the fridge until you are ready to bake them.
Leftovers can be stored covered in the fridge for 2-3 days and can be reheated in the oven, covered with foil, at 320°F for 10 minutes until warmed through.
Sheet Pan Pancake Variations
These blueberry sheet pan pancakes are super delicious as they are, but you can easily make this recipe with different fillings if you prefer. Try them with:
- Chocolate Chips
- Strawberries
- Bananas
- Maple syrup
- Cinnamon
- Raspberries
Serving Suggestions
Top these pancakes however you like! Finish them with some blueberry compote , maple syrup, butter, or whipped cream !
We usually keep things simple by just having some butter and syrup. Simple is sometimes best!
Serve them alongside some simple scrambled eggs , bacon , and home fries !
More Pancake Recipes to Try
- Cinnamon Toast Crunch Pancakes
- Blueberry Lemon Pancakes
- Banana Pancakes
- Gluten-free Pancakes
- Chocolate Chip Pancakes
- Blueberry Pancake Mix Muffins
Tips!
- Don’t over mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
- This recipe was made for a smaller 9×13 cookie sheet. If using a large sheet, it will not be thick enough to spread.
- You can also use this recipe for traditional pancakes.
- I have tried to change this recipe up and have added vanilla, and half and half instead of milk, and it all works just fine.
More Breakfast Recipes
Butterscotch Monkey Bread Recipe (Bubble Bread)
Ham and Cheese Breakfast Casserole
Breakfast Pizza
Quiche Lorraine
Chocolate Chip Pancakes
Eggs Benedict Casserole
How to Make Cold Brew Coffee (Iced Coffee)
Banana Muffins
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ 1 tablespoon baking powder 12 grams
- ▢ 1 large egg 50 grams
- ▢ 1 cup milk 227 grams
- ▢ ½ cup heavy cream 114 grams
- ▢ 2 tablespoons granulated sugar 25 grams
- ▢ 2 tablespoons vegetable oil 25 grams
- ▢ ¼ teaspoon kosher salt
- ▢ ¾ cup blueberries 128 grams, fresh or frozen, plus more for serving
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch sheet pan or baking pan with nonstick spray. Set aside.
- Combine the flour and baking powder; set aside. In a large bowl, whisk the egg, then add in the milk, cream, sugar, oil, and salt, and whisk together. Once they are combined, add in the flour and baking soda, stirring to combine. Fold in the blueberries and stir until they are evenly distributed throughout the batter. Be careful to not overmix the batter. 1½ cups all-purpose flour, 1 tablespoon baking powder, 1 large egg, 1 cup milk, ½ cup heavy cream, 2 tablespoons granulated sugar, 2 tablespoons vegetable oil, ¼ teaspoon kosher salt, ¾ cup blueberries
- Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until pancakes are golden brown on top. Let cool slightly before serving.
Equipment
- Kitchen Scale
- Baking Sheet OR
- 9×13 Baking Pan
Becky’s Tips
- Don’t over-mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
- This recipe was made for a smaller 9×13-inch cookie sheet. If using a large sheet, it will not be thick enough to spread.
- You can also use this recipe for traditional pancakes.
- I have tried to change this recipe up and have added vanilla and half-and-half instead of milk, and it all works just fine.
- Leftovers can be reheated in the oven, covered with foil, at 320°F for 10 minutes until warmed through.
Nutrition information is automatically calculated, so should only be used as an approximation.
Blueberry Sheet Pan Pancakes
Equipment
- Kitchen Scale
- Baking Sheet OR
- 9x13 Baking Pan
Ingredients
- 1½ cups all-purpose flour 180 grams
- 1 tablespoon baking powder 12 grams
- 1 large egg 50 grams
- 1 cup milk 227 grams
- ½ cup heavy cream 114 grams
- 2 tablespoons granulated sugar 25 grams
- 2 tablespoons vegetable oil 25 grams
- ¼ teaspoon kosher salt
- ¾ cup blueberries 128 grams, fresh or frozen, plus more for serving
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch sheet pan or baking pan with nonstick spray. Set aside.
- Combine the flour and baking powder; set aside. In a large bowl, whisk the egg, then add in the milk, cream, sugar, oil, and salt, and whisk together. Once they are combined, add in the flour and baking soda, stirring to combine. Fold in the blueberries and stir until they are evenly distributed throughout the batter. Be careful to not overmix the batter. 1½ cups all-purpose flour, 1 tablespoon baking powder, 1 large egg, 1 cup milk, ½ cup heavy cream, 2 tablespoons granulated sugar, 2 tablespoons vegetable oil, ¼ teaspoon kosher salt, ¾ cup blueberries
- Pour the batter into the prepared baking pan and bake for 18-20 minutes, or until pancakes are golden brown on top. Let cool slightly before serving.
Notes
- Don’t over-mix the pancake batter or they won’t get light and fluffy. The batter should still have a few lumps in it, but with no dry flour.
- This recipe was made for a smaller 9x13-inch cookie sheet. If using a large sheet, it will not be thick enough to spread.
- You can also use this recipe for traditional pancakes.
- I have tried to change this recipe up and have added vanilla and half-and-half instead of milk, and it all works just fine.
- Leftovers can be reheated in the oven, covered with foil, at 320°F for 10 minutes until warmed through.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
