How to Make Sheet Pan Blueberry Pancakes - A Step-by-Step Guide

Are you tired of standing over the stove, flipping individual pancakes for what feels like hours on end? Well, say goodbye to that dreaded task and hello to a new and innovative way to make pancakes – sheet pan blueberry pancakes! This recipe takes the traditional pancake-making process and turns it on its head, resulting in a delicious and convenient breakfast option that will have the whole family coming back for more.

Sheet pan blueberry pancakes are perfect for busy mornings when...

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Ingredients

  • 1 serving cooking spray
  • 3 cups baking mix
  • 2 cups milk
  • 3 eggs
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 cup blueberries

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 6 pancake servings

  • Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
  • Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
  • Bake in the preheated oven until golden brown, 15 to 18 minutes.
  • Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.
  • Nutrition

    292 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 100mg
    • Sodium: 1223mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 1g
    • Total Sugars: 9g
    • Protein: 11g
    • Vitamin C: 3mg
    • Calcium: 121mg
    • Iron: 3mg
    • Potassium: 250mg