Easy Sheet Pan Blueberry Pancakes for a Crowd Delight
Discover the joy of Sheet Pan Blueberry Pancakes for a Crowd, a simple and delicious breakfast that brings the family together.
Equipment
- Large mixing bowl
- baking sheet
- Whisk
- spatula
- Knife
Ingredients
For the Pancake Batter
- 2 cups All-Purpose Flour Can use whole wheat for a healthier option.
- 2 tablespoons Baking Powder Ensure it's fresh for optimal fluffiness.
- 1 teaspoon Salt Can be reduced or omitted to fit dietary preferences.
- 2 cups Milk Substitute with almond or oat milk for a dairy-free version.
- 4 large Eggs Can substitute with applesauce for a vegan option.
- 1/2 cup Butter Coconut oil can work well for a dairy-free alternative.
For the Blueberry Topping
- 2 cups Fresh Blueberries Frozen blueberries are a great alternative if fresh isn't available.
Optional Add-Ins
- 1 cup Chocolate Chips Mix in your favorite type.
- 1/2 cup Nuts Walnuts or pecans work wonderfully.
- 1 teaspoon Cinnamon Sprinkle in just before baking.
Instructions
How to Make Sheet Pan Blueberry Pancakes
- Preheat your oven to 425°F (220°C) for even baking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate bowl, combine the milk, eggs, and melted butter, whisking until smooth.
- Gently pour the wet mixture into the bowl of dry ingredients and stir until just incorporated.
- Line a 13x18-inch baking sheet with non-stick spray or parchment paper.
- Pour the pancake batter into the prepared baking sheet, spreading it evenly.
- Scatter fresh blueberries over the surface of the batter, pressing them in gently.
- Bake in the preheated oven for about 15 minutes until edges are golden brown.
- Allow to cool for a few minutes, then cut into squares and serve warm.
Notes
Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the microwave or toaster.