Recipe Background
Sheet-pan pancakes offer ease and comfort, with fluffy texture and blueberry bursts.
Sheet-pan pancakes bring ease to the breakfast table without losing that comforting, familiar pancake allure. As they bake, a sweet, buttery aroma fills the kitchen, reminiscent of childhood mornings. They offer a tender crumb with golden-brown edges that contrast beautifully against the tender interior. The scattered blueberries burst into tiny pools of sweetness, complementing the slight tang from the lemon juice.
A simple yet effective tip—the key to perfect sheet-pan pancakes lies in giving the batter a few gentle folds before pouring. This light hand ensures the final product remains fluffy and airy. Once baked, each square keeps its form, making it easy to serve a crowd or enjoy leisurely over coffee. There's no flipping required, and the oven does all the work.
Gathering around to share these pancakes feels particularly special. Whether for a quiet brunch or a gathering of older adults and kids alike, you'll appreciate how one pan simplifies both the preparation and the cleanup. When you finally sit down, the warm, comforting pancake is sure to bring smiles all around.
Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 3/4 cups milk
- 3 large eggs well-beaten
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/3 cup unsalted butter melted
- 1 cup blueberries rinsed
Directions
- Preheat the oven to 425 degrees F.
- Line a 13x18-inch baking sheet with parchment paper.
- In a large bowl, add the flour, the sugar, the baking powder, the baking soda, and the salt and mix well.
- In a medium bowl, add the milk, the eggs, the vanilla extract, and the lemon juice and whisk well.
- Add the milk mixture to the flour mixture and mix well.
- Add the melted butter to the batter mixture and mix well.
- Transfer the batter to the prepared baking sheet and evenly sprinkle the blueberries over the top.
- Bake the pancakes until they are golden-brown and a toothpick inserted into the center comes out clean, about 19-22 minutes.
- Let the pancakes cool for 10 minutes.
- Cut the baked pancakes into individual-sized pieces and serve.
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