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U.S. Highbush Blueberry Council

Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

Feeding a big bunch? Let us introduce you to our Sheet Pan Blueberry Pancakes – the new easiest way to crank out a big order of ‘cakes, without compromising on taste. Serve with maple syrup following a few moments of cooling. Sweet, sweet breakfast victory.



  • 1/4 cup canola oil, divided
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups buttermilk
  • 2 eggs
  • 1 tsp lemon zest
  • 2 cups fresh blueberries, divided
  • Maple syrup



  1. Preheat oven to 425˚ F. Grease 13- x 9-inch baking sheet with 2 tbsp oil; set aside. 
  2. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.  
  3. In separate bowl, whisk together buttermilk, eggs and lemon zest; stir in remaining oil. Whisk buttermilk mixture into flour mixture just until combined (do not overmix; a few lumps are OK). Let stand for 10 minutes.  
  4. Pour batter into prepared pan. Sprinkle 1 cup blueberries over top; bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cut and serve pancakes with remaining blueberries and maple syrup. 


Alternatively, for a lighter take, serve pancakes with 1 cup plain Greek yogurt or 1 cup of ricotta cheese with 1/4 cup honey. 


If desired, substitute milk mixed with 1 tbsp lemon juice for buttermilk. Let stand for 15 minutes before using.