If your family loves pancakes but you don’t love standing over the stove flipping pancake after pancake, you are going to love these Blueberry Sheet Pan Pancakes.
They have everything you want in a classic pancake—soft, fluffy, buttery, and slightly sweet—but they’re baked all at once on a sheet pan. That means less time at the stove, fewer dishes, and breakfast on the table in no time.
And because I’m always trying to make breakfast work for the whole family, I love that you can easily make half blueberry and half chocolate chip. One side for the fruit lovers, one side for the chocolate lovers, and everyone wins.
This is one of those easy family breakfast recipes that I come back to when we want something cozy and homemade without making breakfast complicated.
Why You’ll Love These Sheet Pan Pancakes
There are plenty of reasons these easy sheet pan pancakes have become a family favorite:
- No flipping required. Pour, bake, slice, and serve.
- Perfect for families. One pan makes enough pancakes for everyone.
- Easy to customize. Use blueberries, chocolate chips, or both.
- Great for busy mornings. Prep the batter while the oven preheats.
- Freezer-friendly. Freeze individual squares for an easy make-ahead breakfast.
- Less mess. No standing over a skillet cooking pancakes in batches.
If you have kids at home, this is also a fun breakfast recipe to let them help with. They can sprinkle the blueberries and chocolate chips over the batter before it goes into the oven.
What Are Sheet Pan Pancakes?
Sheet pan pancakes are exactly what they sound like: pancake batter baked in a rimmed sheet pan instead of cooked one pancake at a time on a griddle.
The result is one giant fluffy pancake that you can cut into squares and serve just like traditional pancakes.
It’s such a simple breakfast shortcut—and honestly, I think every busy mom needs a few recipes like this in her back pocket.
Ingredients for Blueberry Sheet Pan Pancakes
You only need a handful of simple ingredients to make these easy baked pancakes.
For the Pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 cups milk
- ¼ cup melted butter
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- ½ cup mini chocolate chips, optional
For Serving
Serve your pancakes with any of your family’s favorite toppings:
- Pure maple syrup
- Whipped butter
- Fresh blueberries
- Strawberries or other fresh berries
- Powdered sugar
- Extra chocolate chips
How to Make Blueberry Sheet Pan Pancakes
The best part about this recipe is how easy it is.
1. Prepare the oven and pan.
Preheat your oven to 425°F.
Grease a rimmed sheet pan or line it with parchment paper.
2. Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix the wet ingredients.
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
4. Combine the batter.
Pour the wet ingredients into the dry ingredients.
Stir gently until everything is just combined. Be careful not to overmix—the batter doesn’t need to be perfectly smooth.
5. Spread onto the sheet pan.
Pour the pancake batter onto the prepared sheet pan and spread it evenly.
6. Add the blueberries and chocolate chips.
Sprinkle the blueberries evenly across the batter.
If you’re adding chocolate chips, sprinkle those over the top as well.
Tere’s Tip: Make half the pan blueberry and half chocolate chip so everyone gets their favorite!
7. Bake.
Bake for 12–15 minutes, or until the pancakes are lightly golden and a toothpick inserted into the center comes out clean.
8. Slice and serve.
Let the pancake cool slightly before slicing it into squares.
Serve warm with maple syrup, whipped butter, and fresh berries.
Can I Make Half Blueberry and Half Chocolate Chip?
Absolutely—and this is one of my favorite things about making sheet pan pancakes.
If you have a family with different preferences, simply sprinkle blueberries over one half of the pancake batter and mini chocolate chips over the other half.
You could even leave a small section plain for the picky eater in your family.
It’s an easy way to make one breakfast that works for everyone without making multiple recipes.
Can I Use Frozen Blueberries?
Yes! Fresh blueberries are my favorite for this recipe, but frozen blueberries can work too.
You don’t necessarily need to thaw them first. Just sprinkle them over the batter and bake as directed. Keep in mind that frozen berries may release a little extra moisture as they bake, so your pancakes may need an additional minute or two in the oven.
How to Store Sheet Pan Pancakes
If you have leftovers, allow the pancakes to cool completely before storing them in an airtight container in the refrigerator.
For longer storage, freeze individual pancake squares.
Wrap each square individually or place parchment paper between the pieces before transferring them to a freezer-safe container or bag.
Storage: Freeze individual squares for up to 2 months.
When you’re ready for breakfast, simply warm the pancakes in the microwave or toaster oven.
This makes these make-ahead sheet pan pancakes especially handy for busy mornings.
Easy Ways to Customize This Recipe
Once you have the basic sheet pan pancake recipe down, you can change it up depending on what your family loves.
Try:
- Strawberry pancakes: Add chopped fresh strawberries.
- Banana chocolate chip: Add sliced or mashed banana with mini chocolate chips.
- Cinnamon sugar: Sprinkle cinnamon and a little extra sugar over the batter.
- Mixed berry: Use blueberries, raspberries, and blackberries.
- Chocolate chip: Skip the fruit and add extra mini chocolate chips.
- Peach: Add diced peaches for a delicious summer breakfast.
- Plain: Leave off the toppings and let everyone add their own after baking.
What to Serve with Sheet Pan Pancakes
These pancakes are delicious on their own, but if you’re making a bigger family breakfast, serve them alongside:
- Scrambled eggs
- Bacon or breakfast sausage
- Fresh fruit
- Greek yogurt
- Smoothies
- Hash browns
For a simple weekend breakfast, I love serving a big platter of these pancakes with fresh berries, softened butter, and warm maple syrup.
Tips for Making the Best Sheet Pan Pancakes
Don’t overmix the batter. Stir just until the ingredients are combined. A few small lumps are perfectly fine.
Use a rimmed sheet pan. This keeps the pancake batter contained while baking.
Line your pan with parchment. This makes cleanup incredibly easy and helps the pancake release from the pan.
Don’t skip the baking powder. It helps give these pancakes their fluffy texture.
Let them cool slightly before cutting. The pancakes will be easier to slice cleanly after they’ve had a few minutes to cool.
Customize the toppings. This is an easy breakfast to make your own, so don’t be afraid to switch up the fruit or add-ins.
Frequently Asked Questions
How long do sheet pan pancakes take to bake?
These pancakes bake at 425°F for approximately 12–15 minutes. They’re ready when they’re lightly golden and a toothpick inserted into the center comes out clean.
Can I freeze sheet pan pancakes?
Yes! Allow the pancakes to cool completely, cut them into individual squares, and freeze them for up to 2 months.
Can I make these pancakes without blueberries?
Definitely. Leave them plain, add chocolate chips, or substitute another fruit your family enjoys.
Can I make sheet pan pancakes ahead of time?
Yes. Bake them ahead, allow them to cool completely, then store them in the refrigerator or freezer. Reheat individual portions when you’re ready to serve.
Why are my sheet pan pancakes dense?
The most common culprit is overmixing the batter. Stir the wet and dry ingredients together just until combined. Overmixing can make pancakes less light and fluffy.
The Easiest Family Breakfast
There is something so satisfying about putting a homemade breakfast on the table without spending the entire morning standing at the stove.
These Blueberry Sheet Pan Pancakes are fluffy, buttery, filled with juicy blueberries, and completely customizable with mini chocolate chips. They’re easy enough for a weekday breakfast but special enough for a slow Saturday morning.
And if your family is anything like mine, I have a feeling the half-blueberry, half-chocolate-chip version might become the favorite.
Save this recipe for your next family breakfast—you’ll be glad you did!
Blueberry Sheet Pan Pancakes
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes
Servings: 12 squares
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 cups milk
- ¼ cup melted butter
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- ½ cup mini chocolate chips, optional
Instructions
- Preheat oven to 425°F. Grease or line a rimmed sheet pan with parchment paper.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk eggs, milk, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Spread batter evenly onto the prepared sheet pan.
- Sprinkle blueberries evenly over the batter. Add mini chocolate chips if using.
- Bake for 12–15 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Cool slightly, then slice into squares.
- Serve with maple syrup, whipped butter, or fresh berries.
Storage
Freeze individual pancake squares for up to 2 months.
Tere’s Tip
Make half blueberry and half chocolate chip so everyone gets their favorite!
