35-Minute Recipe for Sheet Pan Blueberry Pancakes
Home » COOK » Recipes » Recipes By Course » Breakfast & Brunch »
Making pancakes from scratch is a pretty common weekend project, but what if there was an easier way?
These Sheet Pan Blueberry Pancakes take just 35 minutes from start to finish – no flipping required!
Plus, since they’re baked on one sheet pan, cleanup is a breeze. Give them a try this weekend!
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy
Sheet Pan Blueberry Pancakes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.
Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen.
The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.
Ingredients Needed For Sheet Pan Blueberry Pancakes
- Fresh Produce – Banana, Blueberries, Strawberries (optional, to serve).
- Rolled Oats
- Unsweetened Almond Milk – or your choice of milk
- Pure Maple Syrup – buy the good, 100% stuff, anything less is just made up of flavorings and corn syrup.
- Baking Powder
- Pure Vanilla Extract – always buy good vanilla as it really does make a flavor difference.
- Ground Cinnamon
Equipment Needed For This Recipe
- Small Rimmed Sheet Pan – for baking the pancakes
- Blender or Food Processor – to mix the pancake batter
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Blueberries
One of the hero ingredients in this dish is blueberries, so here are some more recipes using the same:
- Instant Pot Blueberry Maple Compote For Waffles, Pancakes & More!
- Blueberry Lemon Muffins Recipe For Lunch Boxes or Afternoon Tea!
- Rustic Fresh Blueberry Crisp Served with Greek Yogurt (Gluten-Free)
More Breakfast Recipes
Looking for more breakfast dishes to make? Check these recipes out next:
- Sourdough French Toast with Fresh Mixed Berries
- Eggs Benedict with Hollandaise Sauce (& How to Poach an Egg)
- Strawberry Banana Granola Parfaits
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
How Do I Make Sheet Pan Blueberry Pancakes?
The printable recipe card below has the full ingredients list and instructions. Any demonstration photos on the card do not print out to save ink.
Sheet Pan Blueberry Pancakes
These Sheet Pan Blueberry Pancakes take just 35 minutes from start to finish – no flipping required!
Ingredients
- 2 Tbsp mild-flavored extra virgin olive oil, divided
- ½ large ripe banana
- 1 cup rolled oats
- 1¼ cups unsweetened almond milk
- 1 Tbsp pure maple syrup (+ more to serve)
- 1½ tsp baking powder
- 1 tsp pure vanilla extract
- 2 tsp ground cinnamon
- 1½ cups blueberries, divided
- 1 cup sliced strawberries, to serve (optional)
Instructions
- Preheat the oven to 375°F/190°C/Gas 5 and grease a small, rimmed baking sheet with a tablespoon of olive oil.
- In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
- Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
- Place the sheet pan in the preheated oven and bake for 20-25 minutes until the batter is set in the center, slightly puffed up, and golden brown around the edges.
- Remove from oven and cool for 10-15 minutes before slicing.
- Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 227Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 187mgCarbohydrates: 34gFiber: 6gSugar: 13gProtein: 4g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.