Moist & Fluffy Sheet Pan Buttermilk Blueberry Pancakes Recipe by 30Seconds Food

Breakfast Brunch
a year ago

Moist & Fluffy Sheet Pan Buttermilk Blueberry Pancakes Recipe

The fluffiest and most delicious sheet pan blueberry pancakes recipe with a buttermilk pancake batter and loads of blueberries. This breakfast or brunch recipe is baked in the oven for easy prep!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: Makes 15 large pancakes


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

Here's how to make it: 

  1. Line a 13x18-inch sheet pan with two sheets of Reynolds Wrap® Non-Stick Foil to ensure the entire pan is well covered. 
  2. To make the batter, in a bowl, whisk together the eggs, melted butter, sugar and vanilla until eggs are well beaten. Pour in the buttermilk and whisk again.
  3. In a separate bowl, combine the flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter, then whisk until a smooth batter forms.
  4. Pour the batter into the prepared sheet pan and spread it evenly to the edges. Sprinkle about 1 cup of the blueberries evenly over the batter.
  5. Bake in a preheated 400-degree F oven for 10 minutes. After 10 minutes, slide the oven rack out and sprinkle the remaining cup of blueberries over the top. This will help keep some of the berries suspended on the top. 
  6. Continue baking until the top is golden, about 24 to 28 minutes. Remove the pan from the oven and onto a wire rack to cool for 5 minutes. Slice the large pancake into smaller squares for serving. Serve with maple syrup and butter.

Photos and recipe courtesy of Reynolds Products.

Nutrition: Serving: 1 pancake, no toppings | Calories: 208kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 351mg | Potassium: 123mg | Fiber:1g | Sugar:13g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium:100mg | Iron:1mg

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Sheet Pans $8 & Up
Sugar $3 & Up
Vanilla Extract $4 & Up
Flour $2 & Up
Baking Soda $1 & Up
Baking Powder $2 & Up

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Donna John
Yum! These look so good!
Elisa Schmitz
Wait, what? I absolutely love this idea. So simple, no flipping, and absolutely delish! #yum
Looks like a great recipe! Can we use premise mix for batter?
Donna John
I guess you could, though I'm not sure how much batter you would need. If you try it, please share your experience with us!
Sure thing! I was wondering if the batter was different from store bought
Donna John
Yes, it would be different than store bought.
Selenium Tester
Oil the foil. I followed the instructions and the waffle was literally glued to the aluminum foil.
Donna John
How odd because this recipe is from Reynolds non-stick foil . I will make a note if you do not use non-stick foil to spray it with nonstick cooking spray. Thanks for letting us know.
Can't wait to make this and share it looks great I thought of raspberries ever anyone has any other fruits for a recipe like this let us all know if the recipes are wonderful thank you
Elisa Schmitz
I would think raspberries would be delicious in this recipe, Rosseyes . And so festive for the holidays, too!

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