Sheet Pan Blueberry Lemon Pancakes

sheet pan blueberry lemon pancakes

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.

ingredients for sheet pan blueberry lemon pancakes

Spray a 13 x 18 sheet pan with non-stick cooking spray. Line the sheet pan with parchment paper and spray again. 

spray sheet pan and parchment with non-stick cooking spray

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.

gently toss the blueberries in flour

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.

gently fold the blueberries into the batter

Evenly spread the batter in the sheet pan. Bake 8 minutes, then turn the sheet pan so it cooks evenly.

spread the batter evenly on the sheet pan

Bake 7-8 more minutes, until the top begins to turn golden brown.

let the sheet pan cool for just a few minutes before cutting pancakes

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.

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Sheet Pan Blueberry Lemon Pancakes

sheet 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.

  • Author: Kathleen
  • 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

  1. Spray a 13 x 18 sheet pan with non-stick cooking spray. Line the sheet pan with parchment paper and spray again. 
  2. Preheat the oven to 425 degrees.
  3. 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.
  4. 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.
  5. Make a well in the center of the dry ingredients, then slowly add the wet ingredients, mixing until just combined. Fold in the blueberries.
  6. 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.
  7. 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

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