These sheet pan blueberry lemon pancakes are a weekend breakfast game changer! Instead of cooking pancake after pancake in a skillet, these cook in the oven, all at the same time. A bit of lemon juice and lemon zest adds great flavor to this buttermilk blueberry pancake recipe. These pancakes pair perfectly with my oven roasted bacon with maple syrup.
Gather up your ingredients.
Spray a 13 x 18 sheet pan with non-stick cooking spray. Line the sheet pan with parchment paper and spray again.
Preheat the oven to 425 degrees.
Gently toss the blueberries with 1/2 tablespoon of all-purpose flour. (this will keep the blueberries suspended in the batter and they won’t all sink to the bottom) Set aside.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and water until thoroughly combined.
Make a well in the center of the dry ingredients, then slowly add the wet ingredients, mixing until just combined. Fold in the blueberries.
Evenly spread the batter in the sheet pan. Bake 8 minutes, then turn the sheet pan so it cooks evenly.
Bake 7-8 more minutes, until the top begins to turn golden brown.
Allow the pan to cool for just a few minutes, then use a pastry cutter to cut the pancakes into squares. Serve with your favorite topping. (maple syrup, butter, fruit, confectioner’s sugar, etc.)
If you love these Sheet Pan Blueberry Lemon Pancakes, you might also like my Blueberry Lemon Loaf Cake, Buttermilk Biscuits, and Easy Waffles.
PrintSheet Pan Blueberry Lemon Pancakes
Sheet pan blueberry lemon pancakes recipe made with buttermilk and a genius way to cook all your pancakes at once. Perfect for a brunch or weekend breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: breakfast
- Method: baking
- Cuisine: American
Ingredients
To Prep the Sheet Pan:
Non-stick cooking spray
Parchment paper
For the Sheet Pan Pancakes:
1-1/2 cups unbleached all-purpose flour (plus 1/2 tablespoon for dusting blueberries)
1/2 cup whole wheat flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted (allow to cool slightly)
2 cups buttermilk
2 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
2 teaspoons vanilla extract
2 cups blueberries
1/4 cup water
Instructions
- Spray a 13 x 18 sheet pan with non-stick cooking spray. Line the sheet pan with parchment paper and spray again.
- Preheat the oven to 425 degrees.
- Gently toss the blueberries with 1/2 tablespoon of all-purpose flour. (this will keep the blueberries suspended in the batter and they won’t all sink to the bottom) Set aside.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and water until thoroughly combined.
- Make a well in the center of the dry ingredients, then slowly add the wet ingredients, mixing until just combined. Fold in the blueberries.
- Evenly spread the batter in the sheet pan. Bake 8 minutes, then turn the sheet pan so it cooks evenly. Bake 7-8 more minutes, until the top begins to turn golden brown.
- Allow the pan to cool for just a few minutes, then use a pastry cutter to cut the pancakes into squares. Serve with your favorite topping. (maple syrup, butter, fruit, confectioner’s sugar, etc.)
Notes
These sheet pan blueberry lemon pancakes freeze well! Just allow them to cool all the way, then stack in a freezer bag, separating the pancakes with wax paper. Reheat from frozen for 45 seconds, flip, and cook another 20 seconds.
Keywords: sheet pan pancakes, buttermilk pancakes, blueberry pancakes, sheet pan blueberry lemon pancakes, easy pancakes