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Home / Recipes / Breakfast / Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

30 mins
| Leave a Comment |
5 from 1 vote
Jump to Recipe 02/07/19 | Updated: 03/25/20 | by Nora

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!

sheet pan blueberry pancakes cut into squares

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.

Jump to:
  • 📦 Storage Tips
  • ❄️ Freezer instructions
  • 💡 Serving ideas
  • Get the printable recipe here:
  • Printable recipe

🥣 Baking tips

stack of 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.

📦 Storage Tips

glass box with sheet pan blueberry pancakes

Place the cooled pancakes in an airtight container and store in the fridge for up to 5 days.

❄️ Freezer instructions

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.

💡 Serving ideas

container with sheet pan blueberry pancakes and grapes
  • add a quick 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:

Printable recipe

glass box with sheet pan blueberry pancakes
made it? tap the stars to add your rating!
5 from 1 vote
Yield: 16 pancakes
Ready In: 30 mins
Sheet Pan Blueberry Pancakes are an easy meal prep breakfast you can whip up in no time at all to enjoy later this week.
Print Comment Review

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
  • ¼ teaspoon salt

WET INGREDIENTS:

  • 1 cup buttermilk (OR add 1 teaspoon white wine vinegar to 1 cup regular milk)
  • ½ cup cottage cheese
  • 2 large eggs
  • 2 tablespoons oil OR melted butter

OTHER

  • 1 cup blueberries
Prep Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins

Instructions

  • Preheat the oven to 400°F. Line a 9×11 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.
Add Your Review

Nora’s Tips

Store in an airtight container in the fridge for up to 5 days OR in the freezer for up to 2 months.
Reheat in the microwave OR in a skillet with a lid over medium heat – make sure the bottom doesn’t burn!

Nutrition

Calories: 101.94kcal | Carbohydrates: 14.61g | Protein: 3.59g | Fat: 3.24g | Saturated Fat: 0.73g | Cholesterol: 23.23mg | Sodium: 84.86mg | Potassium: 134.26mg | Fiber: 0.66g | Sugar: 1.89g | Vitamin A: 68.63IU | Vitamin C: 0.9mg | Calcium: 60.61mg | Iron: 0.91mg

More recipe information

Cuisine: American
Course: Breakfast
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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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