Amazing Sheet Pan Baked Blueberry Pancakes Recipe for the Breakfast Win by Donna John

If you're looking for a delicious, creative and easy pancake recipe that goes beyond the griddle, look for further. This is the fluffiest and most delicious sheet pan blueberry pancakes recipe with a buttermilk pancake batter and loads of blueberries from Reynolds Products. Amazing!

This breakfast or brunch recipe is baked in the oven for easy prep. Here is your shopping list for this baked pancake recipe: eggs, unsalted butter, granulated sugar, vanilla extract, buttermilk, all-purpose or gluten-free flour, baking soda, baking powder, salt and fresh or frozen blueberries. Check out the health benefits of blueberries.

This sheet-pan recipe is sure to be a family favorite! Serve these fluffy blueberry pancakes for breakfast or brunch with your favorite morning side dishes. Don't forget the maple syrup, pancake syrup or honey, and a side of fresh fruit.

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

Ingredients

• 4 large eggs, at room temperature
• 1/3 cup unsalted butter, melted
• 2/3 cup granulated sugar
• 2 teaspoons vanilla
• 3 cups buttermilk
• 2 1/2 cups all-purpose flour or gluten-free 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 nonstick aluminum 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.

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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