Sheet Pan Blueberry Pancakes
Prep time: 10 mins | Bake time: 15–20 mins | Servings: 12 squares
Ingredients
The Dry Mix:
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3 cups All-purpose flour
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2 tbsp Granulated sugar
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2 tbsp Baking powder (don’t skimp, this makes them fluffy!)
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½ tsp Salt
The Wet Mix:
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2 ½ cups Milk (whole milk works best)
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2 Large eggs
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8 tbsp (1 stick) Butter, melted and slightly cooled
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1 tsp Vanilla extract
The Topping:
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1 ½ cups Fresh blueberries (frozen works too, but don’t thaw them first)
Instructions
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Prep the Oven: Preheat your oven to 425°F (220°C). Generously grease a 13×18 inch rimmed baking sheet (half-sheet pan) with butter or non-stick spray. For extra safety, you can line it with parchment paper.
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Mix: In a large bowl, whisk the dry ingredients. In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla. Pour the wet into the dry and stir until just combined. Small lumps are okay! Overmixing makes them tough.
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Pour & Top: Pour the batter into the prepared pan and spread it to the edges with a spatula. Sprinkle the blueberries evenly over the top.
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Bake: Bake for 15–20 minutes, or until the top is golden brown and a toothpick comes out clean.
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Finish: For that “griddled” look in your photo, brush the top with a little extra melted butter right when it comes out of the oven. Cut into squares and serve.
Pro-Tips for that Aesthetic
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The “Sizzle”: If you want the bottom to be extra crispy, put the empty greased baking sheet in the oven for 5 minutes while it preheats, then pour the batter into the hot pan.
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Blueberry Bleed: If using frozen berries, toss them in a teaspoon of flour before sprinkling to prevent the juice from turning the whole pancake purple.