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Sheet Pan Blueberry Pancakes

These Sheet Pan Blueberry Pancakes take just 35 minutes from start to finish – no flipping required!
Course Breakfast & Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 227kcal
Author Michelle Ordever

Equipment

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.


    Pancake Ingredients in Blender
  • Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.




  • Topping Pancake Batter with 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!

Nutrition

Serving: 1 | Calories: 227kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 187mg | Fiber: 6g | Sugar: 13g