Sheet pan pancakes with frozen blueberries turn a full batch of breakfast into one easy bake—no thawing berries, no flipping, and no one waiting for the next pancake. A hot oven and a rimmed half-sheet pan give the squares lightly browned edges and a tender middle in under 30 minutes.
Frozen blueberries make this practical year-round. Keep them frozen until they go onto the batter so their juice does not tint or thin the mixture. If you need a stovetop version, try our fluffy buttermilk pancakes; for another fast baked breakfast, see our Greek yogurt bagels without yeast.
Sheet Pan Pancakes with Frozen Blueberries
Prep: 10 minutes · Bake: 14 to 18 minutes · Total: 28 minutes · Yield: 12 squares
Ingredients
- Nonstick cooking spray or softened butter, for the pan
- 3 cups (360 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2 1/2 cups well-shaken buttermilk
- 3 large eggs
- 6 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 2 cups frozen blueberries, kept frozen
Directions
- Heat the oven to 425°F. Grease a rimmed 13-by-18-inch half-sheet pan, line the bottom with parchment, and lightly grease the parchment.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry mixture. Fold just until no dry pockets remain; small lumps are fine. Overmixing makes the pancakes firm instead of tender.
- Spread the batter evenly into the corners of the prepared pan. Scatter the frozen blueberries over the batter and press any loose berries lightly into the surface.
- Bake for 14 to 18 minutes, rotating once, until the center springs back and a tester inserted away from a berry comes out clean. Cool for 5 minutes, then cut into 12 squares.
Tips for evenly baked sheet pan pancakes
- Use the right pan: A rimmed 13-by-18-inch half sheet keeps the batter at the intended depth. A flat cookie sheet can spill.
- Level the batter: Spread it to the corners in an even layer so the center and edges finish together.
- Keep berries frozen: Thawed berries release extra liquid and can leave wet pockets.
- Check the center: Ovens and dark pans vary. Start checking at 14 minutes and avoid overbaking.
Useful variations
- Lemon blueberry: Add 1 tablespoon finely grated lemon zest to the wet ingredients.
- Mixed berry: Replace up to half the blueberries with small frozen raspberries; keep all fruit frozen.
- Chocolate chip: Replace the blueberries with 1 1/2 cups mini chocolate chips.
- Fresh blueberries: Use the same amount and fold or scatter them gently without changing the bake time.
Frequently asked questions
Do frozen blueberries need to be thawed?
No. Add them straight from the freezer. Thawing and draining can work, but frozen berries hold their shape better and reduce streaking.
Can I use a 9-by-13-inch pan?
Yes, but make a half batch and begin checking around 15 minutes. A full batch in a 9-by-13-inch pan will be too deep and may stay gummy in the center.
Can I prepare the batter the night before?
For the best rise, mix it just before baking. The dry ingredients can be whisked ahead, and the measured wet ingredients can be refrigerated separately overnight.
Storage, freezing, and reheating
Cool completely. Refrigerate in an airtight container for up to 4 days, or freeze squares between parchment for up to 2 months. Reheat refrigerated squares in a 350°F oven for 6 to 8 minutes or microwave briefly. Frozen squares can go straight into a toaster oven or 350°F oven until hot.
Estimated nutrition
Estimate per square: approximately 245 calories, 6 g protein, 36 g carbohydrate, 9 g fat, 2 g fiber, 10 g sugar, and 390 mg sodium. Values vary by brands and toppings.
Helpful kitchen gear
Disclosure: As an Amazon Associate, MealMadeBright earns from qualifying purchases.
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