sheet pan blueberry buttermilk pancakes

As an Amazon Associate I earn from qualifying purchases.


sheet pan blueberry buttermilk pancakes

move over pancake casserole. sheet pan blueberry buttermilk pancakes are my new favorite way to breakfast. make them to feed a crowd or to help with hectic  back-to-school mornings.

sheet pan blueberry buttermilk pancakes

so i went and did a thing. i got a job. outside of the house. and i love it. i only work a few days a week, but already am finding it extremely important to plan ahead. especially when it comes to meals.

not to toot my own horn, but i have been killing it in the meal prep department.

sheet pan blueberry buttermilk pancakes |

now that all of our hens are laying i make a point to always have hard-boiled eggs on hand. they are my all time favorite for go-to snacks. veggies used to go to waste even when pre-cut. now i make a batch of homemade ranch for dipping.

shredded chicken is a staple in our fridge. we use it for salads, wraps, taco night, and lately bbq chicken pizza. and with a dog that has severe food issue, i make plain, no salt, no onion chicken stock to pour on his food.

stella is on a yogurt and granola kick again.  granola gets baked every sunday, and if i’m lucky  gets us through to friday. but she still loves her pancakes.

sheet pan blueberry buttermilk pancakes

how to make pancakes easy for busy mornings?

sheet pan blueberry buttermilk pancakes are perfect for busy mornings. i make them the night before. cut the pancakes into squares. leave a few out for the next day, then package the rest for the freezer. they seriously could not be any easier to make, and in about 30 minutes i have breakfast for at least a week or two.

sheet pan blueberry buttermilk pancakes

sheet pan blueberry buttermilk pancakes


  •  2 Tbsp butter, melted (for brushing pan)
  • 3 cups flour
  • 1/3 cup sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups buttermilk
  • 1 1/2 cups whole milk
  • 6 Tbsp butter, melted
  • 2 large eggs
  • 1 tsp vanilla
  • 1 1/2 cups blueberries


  • preheat the oven to 450°
  • lightly brush an 18 x 13 sheet pan with butter, then line with parchment
  • place pan in the oven while it preheats
  • in a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon
  • in a separate bowl whisk together the buttermilk, milk, eggs, butter, and vanilla
  • pour wet ingredients over the dry and whisk only until combined
  • carefully remove the pan from the oven, and brush with the remaining 2 Tbsp of melted butter
  • pour batter into pan and spread batter evenly
  • sprinkle on the berries
  • bake 15 minutes until the center is cooked through and the top is golden brown
  • cool slightly and cut into squares
  • to store make sure squares are completely cool before placing in an airtight container of zip-top bag
adapted from ny times cooking

sheeet pan blueberry buttermilk pancakes

to get a nice crispy bottom to these pancakes, i pre-heat the pan. this is an extra step, but i don’t love soggy pancakes.

also, do not skip the parchment paper. it makes the squares super easy to remove from the pan.

not a blueberry fan, use strawberries, raspberries, diced peaches, or my kids’favorite chocolate chips.


sheet pan blueberry buttermilk pancakes