Light & Fluffy Sheet Pan Blueberry Buttermilk Pancakes Recipe Is Absolutely Delicious (High-Protein) by Elisa Schmitz

Pancake lovers, I have a brilliant new recipe for you. Drop the spatula, because you're going to flip for this easy sheet pan pancakes recipe. That's right, oven-baked buttermilk pancakes on a sheet pan – no spatula flipping needed! And, this light and fluffy sheet pan blueberry buttermilk pancakes recipe is absolutely delicious and even packs some protein.

When looking to serve breakfast or brunch for a family or group of friends, pancakes aren't the easiest thing to make because the host is standing at the stove constantly flipping pancakes, and the pancakes can get cold while waiting to be served. This easy-to-prep sheet pan recipe changes the game by making all the pancakes at one time, so you're able to serve everyone piping hot blueberry pancakes all at once. Genius! These fluffy pancakes are loaded with fresh blueberries, which makes them so festive and fun. Plus, check out the health benefits of blueberries.

There are also plenty of eggs and buttermilk in the rich batter, so you get the health benefits of protein. Did you know that buttermilk also has many health benefits? According to WebMD, "Buttermilk was originally made from milk that was left over after making butter. Churning milk removed the fat by converting it to butter. The churning process left the milk in the churn just a little sour, full of bacteria that are surprisingly good for you. The vitamins, minerals and probiotics in buttermilk provide some excellent health benefits." Bonus!

To make this irresistible baked pancakes recipe, here are the wholesome ingredients you'll need to gather: eggs, unsalted butter, granulated sugar, vanilla extract, buttermilk, flour (all-purpose or gluten-free), baking powder, baking soda, salt and fresh blueberries. All you do is mix up the batter, spread it onto a sheet pan and bake up your pancake until golden. Another genius of this recipe is that everyone can choose the size of their own pancake – so fun!

Serve these divine blueberry buttermilk pancakes for breakfast or as a wonderful brunch topped with butter and additional fresh berries, if you like. You could add maple syrup, too, but it's really not needed as these pancakes are just perfect as is. This is a great meal-planning recipe, too, because the leftovers make a great grab-and-go breakfast during the busy week.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 33 to 37 minutes (ovens vary)
Total Time: 48 to 52 minutes
Servings: 15

Ingredients

• 4 large eggs, at room temperature
• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 1/2 teaspoons vanilla
• 3 cups buttermilk
• 2 1/2 cups flour (all-purpose or gluten-free flour)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 1/2 cups fresh blueberries

Here's how to make it:

1. In a large mixing bowl, add the eggs, melted butter, sugar and vanilla. Whisk to combine.
   
2. Add the buttermilk and whisk to combine.
   
3. In another large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine.
   
4. Sift the dry ingredients into the wet ingredients and whisk until smooth.
   
5. Spread the batter into a 13x18-inch sheet pan that's been sprayed with cooking spray, ensuring that it's evenly distributed.
   
6. Spread half of the blueberries evenly over the batter.
   
7. Bake in an oven that's been preheated to 400 degrees F for about 10 minutes. Remove pan and spread the remaining blueberries over the top of the batter to help some of the blueberries stay suspended on top of the pancake.
   
8. Return to oven and bake until pancake is cooked through and golden brown, about 23 to 27 minutes.
   
9. Remove pan to a wire rack and allow to cool for a few minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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