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Apr 08

Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes piece

These easy Sheet Pan Blueberry Pancakes are a quick and tasty family breakfast that couldn’t be simpler! Sheet pan pancakes are perfect for when you’re feeding a crowd and don’t have the time (or let’s face it, patience) to make and flip individual pancakes and try to keep them warm while you finish the batch. For these time-saving pancakes, you’ll just whip up a quick pancake batter using ingredients you likely have at home, and choose a tasty topping. I went with blueberries (my favorite), but feel free to use your favorite, or split the pan into sections and let your family pick their own! I think bananas, raspberries, strawberries, chocolate chips, or crumbled cooked bacon could all be tasty in this dish. Then, instead of making individual pancakes you’ll just pour the batter into a half sheet pan, add the topping of your choice, and bake! The result is a giant, ultra-fluffy pancake you can cut up and serve from there. It’s that easy!

Sheet Pan Blueberry Pancakes overhead

For the pancake batter, I used a lightly modified version of our favorite pancake recipe from allrecipes. I regularly use this batter to make traditional pancakes for my family with all different mix-ins and they always turn out great. I was excited to try it in this sheet pan format and I’m thrilled to report that it worked perfectly. You can serve these pancakes with any of your favorite toppings (syrup, fruit, powdered sugar, butter) or on their own! I often drizzle a little sugar-free syrup on mine. Not only are these pancakes easy and tasty, but a big, thick, fluffy piece of these sheet pan blueberry pancakes is just 149 calories or 4 WW Points each (or 5 WW Points if following the diabetic WW plan). To view your current WW Points for this recipe and track it in the WW app or site, click here!

Sheet Pan Blueberry Pancakes in a stack

In case you’re wondering if you can use self-rising flour in these, I tried it! Since self-rising flour already contains baking powder and salt, you’ll want to make a few adjustments. I used 3 cups of Gold Medal self-rising flour in place of the AP flour and salt in the recipe, and I reduced the baking powder in the recipe to 1 & 1/2 teaspoons. It worked out great!

Looking for more tasty lightened up breakfast recipes? Check out my Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Apple Cinnamon Muffins, Strawberry Almond Cream Pancakes, Ultimate Tater Tot Breakfast Casserole, Triple Berry Yogurt Bowl, Banana Bread, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Apple Streusel French Toast Muffins, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!

Sheet Pan Blueberry Pancakes in a stack
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5 from 3 votes
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Sheet Pan Blueberry Pancakes

These easy Sheet Pan Blueberry Pancakes are a quick and tasty family breakfast with no flipping required!


  • 3 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 ½ cups skim milk
  • 2 large eggs
  • 6 tablespoons light butter, melted (I use Land O’Lakes light butter)
  • 2 cups blueberries, or the fruit of your choice


  • Pre-heat the oven to 425 degrees. Line a half sheet pan (about 18”x13”) with parchment paper and mist it with cooking spray.
  • In a large mixing bowl, add the flour, baking powder, sugar and salt and stir until well combined. Add the milk, eggs, and light butter and stir until smooth and combined. Pour the batter onto the prepared half sheet pan and spread it into an even layer with a rubber spatula. Sprinkle the blueberries over the top.
  • Place into the heated oven and bake for 15 minutes. Allow to cool for a few minutes before slicing into 15 equal pieces (3 columns by 5 rows).


WW Points per piece: 4* (Points calculated using the recipe builder on weightwatchers.com)
*5 WW Points if following the diabetic WW plan
To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 piece) serving:
149 calories, 24 g carbs, 6 g sugars, 4 g fat, 2 g saturated fat, 5 g protein, 1 g fiber (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 PIECE) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints
Weight Watchers Points Plus:
4 per (1 piece) serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Allrecipes

32 comments on “Sheet Pan Blueberry Pancakes”

  1. Hi Emily!

    Thanks for sharing this recipe! It looks amazing! Have you tried making this in a half batch? (there’s only one in my household) I’m not sure how freezing leftovers would be since they wouldn’t fit in the toaster!!!

    • Hi Kari!
      You could definitely slice it up into individual servings before freezing and then warm them up in the microwave or oven/toaster oven. If you have a quarter-sized sheet pan, I’m sure you could probably halve the recipe! I haven’t tried it, but I don’t see why not. You’ll just need a smaller pan. Let me know how it works out! My family is obsessed with this recipe. 🙂

    • It works really well 🙂 both half batching, and freezing and reheating:)

  2. Hello! Do you think this could be made with almond, oat or coconut flour? Thank you

    • Hi! I have never worked with any of those flours personally, so I can’t really say. If you try it out, please report back!

  3. What about making these with almond milk?

    • I think that would work great! I haven’t used it in this specific recipe yet, but I’ve used it in pancakes before with no discernible difference.

  4. Hi Emily! Do you need the parchment paper? I have everything except that. Could I use some cooking spray or my silpat?

    • I’ve only done it with parchment, but you basically just don’t want it to stick, so I’d think cooking spray + aluminum foil would work! It’s easier to have something under it so you can get it out of the pan after cooking.

    • I did not have parchment paper either. I sprayed the pan and they lifted out easily.
      – also, used frozen strawberries with success. This recipe is a keeper.

  5. very tasteee – i used strawberries since that’s what we had – added powdered sugar to add just a bit of sweetness ..
    will incorporate this into our menu

  6. Just made this – I followed the recipe exactly and it was P-E-R-F-E-C-T!!! Can’t wait to try other toppings! I sent to my mom and she is going to try it with strawberries! Yum!

  7. Quick-easy-delicious!! Low sugar and loved by our family for Easter breakfast. These will be a staple in our meal planning as each square was only 4 points, making this an easy grab and go from the freezer

  8. This is so yummy and easy! I used almond milk, and it turned out great! I also used frozen blueberries with no issues. I probably will freeze some of it, and I suspect it will taste just as wonderful then!

  9. Tried this today and it was DELICIOUS! It is absolutely perfect for a big group, and takes just a couple of minutes to make. It was wonderful to not have to sit there and flip pancakes over and over. Absolutely love this recipe and will use it again. Thank you!

  10. Hi Emily, could you use pancake mix? Adjusting the points of course.

    • Probably? I’ve always made my own, but I’m sure there are sheet pan pancake recipes out there that use pancake mix! I can’t guarantee what they will be like only because I haven’t made them that way myself, but I think it will work just fine. 🙂

  11. Are used a spice cake mix and coconut sheet pan pancakes and it was yummy. 

  12. Do you use salted butter or unsalted butter please? Thank you! 🙂

  13. Love this recipe! Made it with unsweetened vanilla almond milk and substituted the butter for vegetable oil due to casein allergy and it was delicious! My grandkids loved it! I will say that I found 2 tsp of salt a bit much for us and will reduce it to 1 tsp next time. Made ours with half blueberries (frozen) and half with sliced fresh strawberries.

  14. Loved this recipe! I made it today with peaches instead of blueberries because that’s what I had. Will definitely be a keeper! 

  15. Do you think you could substitute unsweetened applesauce for the butter to lighten it up/reduce points?

  16. Has anyone used Kodiak pancake mix for this?

  17. My son made this for his virtual Nutrition and Fitness class. He used 3 TB butter and 1/4 c applesauce for the butter measurement and almond milk for the skim milk. As a previous person commented, the frozen blueberries worked out great and another poster sprinkled powdered sugar on top as he did. He also followed the 1 tsp salt as another person commented. Great recipe!

  18. Can you use frozen fruits ty

  19. Do you know why mine came out so salty? It was so horrible. It looked so good but tasted so bad. I used all purpose flour and almond milk. Ugh. 

    • That’s so weird! We make these constantly and have never had that problem. I haven’t heard it from any other readers either. I’m sorry to hear that, not sure why that would be!

  20. My batter is pretty runny. I have added 1/4 cup more flour and will see how that goes. Was it suppose to be runny? Thanks, Emily!

    • I made these yesterday. Very salty. Very little flavor except where there was a blueberry. These need some type of flavoring like lemon zest or almond extract or SOMETHING. I made your Chili Mac last night and it was great!

  21. For some reason I didn’t have baking powder, I had cake flour so I used that with 1 teaspoon of baking soda and 1 teaspoon salt, mine came out great! 
    So easy and such a pleasure not to have to flip pancakes! Thanks! 5 stars

  22. We make these often for breakfast and since there’s only two of us, I cut the recipe in 1/2 and freeze the leftovers. They heat up beautifully in microwave or toaster oven. Love it!5 stars

  23. This is my go-to pancake recipe. I make an entire batch for two people, and freeze the rest. They heat up really well in the toaster oven. They are absolutely delicious! Thank you.5 stars

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