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Lemon Blueberry Sheet Pan Pancakes for a Crowd

Close-up of a square slice of moist Lemon blueberry sheet pan pancakes, topped with fresh blueberries and powdered sugar.

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Make a large batch of fresh blueberry pancakes with bright lemon zest using this minimal-cleanup sheet pan method. This is an easy family breakfast idea perfect for meal prep pancakes or a busy week.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 1/2 cups milk
  • 2 large eggs
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Grease a standard 13×18 inch rimmed baking sheet generously with butter or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. In a separate medium bowl, whisk together the milk, eggs, melted butter, lemon zest, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Do not overmix; a few lumps are fine.
  5. Pour the pancake batter onto the prepared sheet pan and spread it evenly to cover the bottom.
  6. Scatter the fresh blueberries evenly over the top of the batter. Gently press some berries slightly into the batter if desired.
  7. Bake for 15 to 20 minutes, or until the edges are set and a toothpick inserted near the center comes out clean.
  8. Remove from the oven. Let cool slightly on the pan before slicing into squares for easy portioning. Serve warm.

Notes

  • For extra flavor, mix 1 tablespoon of powdered sugar with 1 teaspoon of lemon juice to create a simple glaze to drizzle over the warm pancakes.
  • These oven baked pancakes reheat well. Store leftovers in an airtight container in the refrigerator for up to three days.
  • This recipe is excellent for breakfast for a crowd because of the easy cleanup.

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