This sheet pan pancakes recipe makes it simple to cook up pancakes for a crowd. Flavored with lemon and blueberries, this is essentially a giant pancake baked in the oven. A genius way of making pancakes!
This sheet pan pancakes recipe is from the Skinnytaste Meal Prep Cookbook. Make them once and you’ll never make them any other way! No more waiting, flipping, and family members eating in shifts, all you need is a good-quality rimmed sheet pan and some parchment paper so they don’t stick. These pancakes come out golden and fluffy, speckled with blueberries throughout.
p.s. For a more traditional pancake recipe, try these fluffy whole wheat pancakes.
Why You’ll Love These Sheet Pan Pancakes
- Quick and easy. Just mix up a simple pancake batter, pour it into your prepared baking sheet and pop it into the oven. Your pancakes will be done in 15 minutes.
- Makes enough for a crowd. This recipe makes 16 pancakes. That’s enough for 8 people if each person has two slices.
- Flexible. There are many ways to customize this recipe according to your preferences. Check out my variation ideas below.
About My Latest Cookbook
A little bit about my latest cookbook, it features 120+ Healthy Make Ahead Meals and Freezer Recipes to simplify your life. Every recipe has a make now option, or a serve later. I give full directions for freezing and meal prepping for every recipe. Of course, if you don’t meal prep you can still make these recipes! Nutritional info is included with each recipe. WW points are not, as they are copyright, but they are all posted here for your convenience!
I decided to share this sheet pan pancake recipe because it’s been so popular – I see so many of you making them and tagging me! These are great to make ahead for meal prep, but also great if you want to make them on the weekend without having to stand at the stove all morning. And, this is such a fun recipe and so easy to adapt in other ways!
Variations Ideas
- Fruit: Instead of blueberries, you can also use raspberries, blackberries or sliced strawberries. I recommend patting your strawberries dry to avoid adding too much moisture to the batter.
- Use chocolate: Omit the berries and add chocolate chips for the kids.
- Orange zest: Swap lemon zest for orange zest and serve with a few dollops of ricotta.
- Yogurt: Want to use yogurt instead of buttermilk? Check out my yogurt sheet pan pancakes.
- Topping ideas: Serve with butter, maple syrup or even a dusting of confectioners sugar.
Want to Meal Prep These Pancakes?
- Store in the fridge: Let your pancake slices cool completely before transferring them to an airtight container. Refrigerate up to 4 days.
- Freezer: Wrap each slice in saran wrap, then place in an airtight, freezer-safe container for up to 2 months.
- Reheating from the fridge: Microwave for 40 seconds, flipping halfway through.
- To reheat from frozen: Microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.
Watch How To Make Sheet Pan Pancakes
More Pancake Recipes:
- Banana Pancake Cereal (Mini Pancakes)
- Brownie Batter Pancakes
- Pumpkin Pecan Pancakes
- Flourless Banana Nut Pancakes
- Red Velvet Pancakes with Cream Cheese Frosting
Lemon Blueberry Buttermilk Sheet Pan Pancakes
Ingredients
- Cooking spray
- 1-1/2 cups unbleached all-purpose flour
- 1/2 cup white whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and cooled slightly
- 2 cups low-fat, 1% buttermilk
- 2 large eggs
- 1 medium lemon, juice and grated zest from
- 2 teaspoons vanilla extract
- 1 -1/2 cups blueberries
- 1/4 cup water
OPTIONAL TOPPINGS
- Confectioners’ sugar, pure maple syrup, honey, or light whipped cream
Instructions
- Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
- Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
- In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
- Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
- Let cool for 5 minutes in the pan.
- Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
- Cut into 16 squares. Add toppings as desired and serve.
MEAL PREP:
- Cool completely before transferring to an airtight container.
- To reheat from the fridge, microwave for 40 seconds, flipping halfway through.
- To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.
