Sheet Pan Blueberry Pancakes

8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Sheet Pan Blueberry Pancakes are the perfect breakfast to feed a crowd. Serve delicious, fluffy pancakes without standing over a griddle.

This recipe is a great way to make an easy, shareable Breakfast. You get to bake a whole pan of pancakes at once, instead of having to cook them on the stove individually. For a similar recipe with more fruit baked into it try our Berry Sheet Pan Pancakes next.

Sheet Pan Blueberry Pancakes slice on plate with maple syrup drizzled


These Blueberry Sheet Pan Pancakes have the same base as regular Pancakes. You get the same flavor and texture as classic fluffy pancakes, but all baked together. No need to spend the morning standing and flipping pancakes. Just mix the pancake batter, add fresh blueberries, and pour it all into a baking dish to cook. It’s especially great for holidays when you want a nice homemade breakfast, but don’t want to spend all morning in the kitchen. 

Oven Baked Pancakes are also excellent for meal prep. Try prepping the batter a day in advance and leaving it covered in the fridge. Then all you have to do in the morning is preheat the oven and bake. You could also bake the Blueberry Sheet Pan Pancakes, and freeze them until the morning you want to serve them.

Sheet Pan Blueberry Pancakes Collage of prep steps


There are lots of toppings you can use for Sheet Pan Pancakes. Spread some butter over the top of warm pancakes and then add any of your favorite toppings. The toppings will stick to the melted butter to make a delicious combination. Here are some of our favorite pancake toppings:



  • Prep time: Before you start the recipe, preheat your oven and prep your baking sheet with cooking spray. 
  • Dry ingredients: Sift the flour, baking powder, salt, cinnamon, and granulated sugar into a large mixing bowl. Sift it twice to make sure you don’t have any clumps and can get the fluffiest pancakes possible. 
  • Pancake batter: Add butter, milk, egg, and vanilla to a separate bowl. Mix together the wet ingredients until smooth. Add the milk mixture to the dry ingredients and mix them together. Don’t overmix! It’s perfectly normal to have some lumps in pancake batter, and mixing too much will just make the pancakes dense. Fold in the blueberries, and then pour the batter into your baking sheet. Let the batter sit for 5 minutes before you bake it. 
  • Bake: Put the pan in your preheated oven and bake for 10-12 minutes. Take the Oven Baked Pancakes out when they’re cooked through and golden brown. Serve warm!
Sheet Pan Blueberry Pancakes sliced in sheet pan with spatula


What other berries can be used in these Sheet Pan Pancakes?

For some more fruity flavor, you can mix in extra berries to go along with the blueberries. Raspberries, strawberries, and blackberries would all taste amazing in Oven Baked Pancakes. 

Can citrus be used for this recipe?

Yes, you can also mix in some citrus flavors with lemon zest, or orange zest added in along with the berries. 

What other mix-ins can go into these pancakes?

If you prefer other mix-ins besides fruit, try adding chocolate chips, chopped nuts, toffee bits, or coconut flakes to your sheet pan pancakes. 

Can I make Gluten Free Sheet Pan Blueberry Pancakes?

To make gluten-free Sheet Pan Pancakes simply replace the all-purpose flour in the recipe with a gluten-free alternative like oat flour, almond flour, or coconut flour. 



  • Serve: To keep your Sheet Pan Blueberry Pancakes fresh, don’t leave them at room temperature for more than 2 hours. 
  • Store: You can cover the pan or slice the pancakes and store them in another airtight container in the fridge. They’ll be good for 2-3 months. 
  • Freeze: Or, for meal prep, you can seal and freeze the pancakes. They’ll stay good for up to 3 months. Then let them thaw in the fridge and reheat them in the oven.
Sheet Pan Blueberry Pancakes slice on plate with maple syrup and fresh blueberry garnish

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Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes are the perfect breakfast to feed a crowd. Serve delicious, fluffy pancakes without standing over a griddle.
Yield 8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter , melted
  • 1 1/4 cups whole milk
  • 1 large egg , beaten
  • 1 teaspoon vanilla extract
  • 1 cup blueberries


  • Preheat the oven to 400 degrees and spray a 15x10x1 baking sheet with baking spray.
  • Sift the flour, baking powder, salt, cinnamon, and sugar twice into a large bowl.
  • In a medium bowl whisk together butter, milk, egg, and vanilla extract until smooth.
  • Add in flour mixture and whisk until just combined.
  • Stir in blueberries.
  • Pour batter into the baking sheet and let sit for 5 minutes.
  • Bake for 10-12 minutes or until golden brown.


Calories: 175kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 319mg | Potassium: 275mg | Fiber: 1g | Sugar: 5g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 127mg | Iron: 1mg
Sheet Pan Blueberry Pancakes Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. These had good flavor but the texture was kind of grainy. I didn’t alter the recipe except my eggs were small side so I used 2. I wish the recipe would say the volume of egg rather than the number since size varies.