Sheet Pan Blueberry Pancakes
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!
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 5 Green, 4 Blue or 4 Purple WW Weight Watchers SmartPoints.
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
- 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 stick 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).
4 per (1 piece) serving (P+ calculated using the recipe builder on weightwatchers.com) 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) adapted from Allrecipes