Try making these Blueberry Sheet Pan Pancakes for a fun twist on a classic breakfast dish. They are much easier to make than the traditional flapjacks and allow you to easily feed a crowd.

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The Best Sheet Pan Pancakes

If you need to feed a crowd either for breakfast or dinner, these sheet pan pancakes are the perfect way to do so without having to stand over a stove and flip them. While traditional pancakes do taste amazing with their light, fluffy center and crispy edges, sometimes you just need a short cut to get people fed.

I know with four hungry kids hanging around, I’m always looking for ways to get food on the table in a hurry and these sheet pan pancakes fit the bill perfectly. They can either be made ahead of time and put in the refrigerator or freezer or made right before serving.

This recipe uses blueberries, but you can substitute any other pancake filling that you like such as chocolate chips, raspberries or diced apples. This one is great to have in your back pocket for when you need to feed a crowd in a hurry. I hope you enjoy the recipe friends and if you want to find out more ways to use your sheet pan, check out the links below.

Stack of pancake squares sitting on a plate topped with syrup and whipped cream.

Easy Sheet Pan Recipes:

If you want a healthy meal in a hurry, then you'll love this sheet pan dinner made with chicken sausage, Brussels sprouts, red onion and sweet potatoes. — Sheet Pan Chicken Sausage & Vegetables

A serving of sheet pan apple crisp with vanilla ice cream on a white, round plate. — Sheet Pan Chicken Sausage & Vegetables

Ingredients for Sheet Pan Pancakes:

flour
sugar
baking powder
salt
milk
eggs
butter
vanilla extract
blueberries

How to Make Sheet Pan Pancakes:

Preheat the oven to 425 degrees F and grease a 13×18 sheet pan with nonstick cooking spray.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the milk, eggs, butter, and vanilla. Stir until well combined.

Wet and dry ingredients in a mixing bowl.

Spread the batter evenly over the baking sheet.

Sprinkle the blueberries over the top of the batter.

Pancake batter topped with blueberries on a sheet pan.

Bake in the preheated oven for 15-20 minutes or until the pancakes are golden brown.

An aerial view of blueberry sheet pan pancakes.

Slice into bars and serve warm with syrup and whipped cream.

A stack of blueberry pancake squares on a white plate with syrup drizzled on top.

Print Recipe

Blueberry Sheet Pan Pancakes

Pancake batter topped with blueberries on a sheet pan and baked in the oven until golden brown.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: Sheet Pan Dinner

Servings:

Calories: 238kcal

Equipment

1 Baking Sheet

Ingredients

3 cups flour
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups milk
2 eggs
1/2 cup butter melted
1 teaspoon vanilla extract
1 cup blueberries

Instructions

Preheat the oven to 425 degrees F and grease a 13×18 sheet pan with nonstick cooking spray.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the milk, eggs, butter, and vanilla. Stir until well combined.
Spread the batter evenly over the baking sheet.
Sprinkle the blueberries over the top of the batter.
Bake in the preheated oven for 15-20 minutes or until the pancakes are golden brown.
Slice into bars and serve warm with syrup and whipped cream.

Nutrition

Blueberry Sheet Pan Pancakes