Sheet Pan Blueberry Pancakes are a quick and easy breakfast recipe you can ake ahead for meal prep. Serve with fruit for a healthy start into the day!
Years ago, I used to buy these bottles of pancake mix. You know, the shake and pour ones where you just have to add liquid and then shake to make the batter?
Yeah. I bought these bottles because I found it too overwhelming to make pancakes from scratch, even for a lazy weekend brunch.
But look at me now – eating pancakes for breakfast on a random Wednesday morning? Check!
With the help of my little life hack:
Sheet Pan Blueberry Pancakes
Yes!! Sheet Pan Pancakes are a thing, and we are so in love with them. They make for the perfect meal prep breakfast:
- they’re easy to whip up – just stir together the batter, spread it in a pan and bake
- they keep well in the fridge or freezer and are easy to reheat – thanks to the cottage cheese in them they stay thick and fluffy even after 5 days in the fridge!
- because they’re so easy to make, you can easily go large batch if you’re feeding a crowd
These are one of my favorite breakfast items to meal prep – so delicious and absolutely foolproof to make.
A few tips for the perfect sheet pan blueberry pancakes:
Use whole wheat or plain flour:
You can go 100% whole wheat, half whole wheat and half all-purpose or make these all all-purpose.
I will say they tend to dry out faster with 100% whole wheat, so my preferred way is to use half whole wheat and half all-purpose flour.
Do not overmix the batter:
Sheet pan pancakes are no different than other pancakes: If you overmix the batter, they’ll turn out dense and gummy.
So make sure to only stir the wet and dry ingredients until just combined! It’s fine if your batter looks all lumpy and scraggly – really!
Switch up the berries:
You can add different fruit or even chocolate chips – an easy way to add variation to your breakfasts.
Store in the fridge or freezer:
Place the cooled pancakes in an airtight container and store in the fridge for up to 5 days.
OR store them in the freezer for up to 2 months.
To reheat, simply microwave them OR warm them in a skillet with a lid on over medium heat – just make sure they don’t burn on the bottom.
What these go well with:
- fruit salad! or just a bunch of grapes, if you’re feeling lazy
- berries and nut butter
- Greek yogurt mixed with maple syrup as a dip – so good!!
Get the printable recipe here:
Sheet Pan Blueberry Pancakes
Ingredients
DRY INGREDIENTS:
- 2 cups flour whole wheat, all-purpose or a mix are all fine; I prefer half whole wheat and half all-purpose
- 1 tablespoon baking powder
- 1/4 teaspoon salt
WET INGREDIENTS:
- 1 cup buttermilk OR add 1 teaspoon white wine vinegar to 1 cup regular milk
- 1/2 cup cottage cheese
- 2 large eggs
- 2 tablespoons oil OR melted butter
OTHER
- 1 cup blueberries
Instructions
- Preheat the oven to 400°F. Line a 9x11 inch baking pan with parchment paper, leaving an overhang.
- Mix the dry ingredients in a large bowl.
- Whisk together the wet ingredients in a large measuring jug until mixed very well.
- Pour the wet into the bowl with the dry ingredients and mix JUST until combined. Do NOT overmix!
- Spread the batter in the prepared pan. Sprinkle with the blueberries and bake for 18-20 minutes, or until a toothpick inserted comes out dry. Cool on a cooling rack before slicing into squares.
Notes
Nutrition (this is an estimate)
This post was first published on mealprepish as Sheet Pan Blueberry Pancakes.
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