Lemon Blueberry Sheet Pan Pancakes (fluffy oven-baked pancakes)

Light and fluffy oven-baked pancakes. Easy to make and quick breakfast for the whole family. They taste as good as made on a pan or griddle but are so much quicker to make (no flipping!). You also need only 1 bowl and a whisk to make them. I usually make them on Sunday morning and then take the leftovers to work.

If you’re looking for traditional stovetop pancakes, check out these lemon ricotta pancakes with raspberries! They’re fluffy and so tender, that they melt in your mouth!

Why these sheet pan pancakes are so much better than the stovetop/griddle pancakes:

• it’s easier to make breakfast for a crowd
• require almost no work – you just need to whisk all the ingredients in 1 bowl, then pour in a pan and bake!
• you don’t need to flip them!

Which sheet pan to use:

For baking these pancakes I used a 10×17-inch sheet pan, but a 10×15-inch will also work (this is a jelly roll pan, that you can also use to make pumpkin roll). European pan dimensions: 34×34 cm or 25 x 38 cm or similar. You’ll have a very thin layer of batter on your pan, it will rise in the oven. If your sheet pan is a little bigger, the pancakes will be thinner so you need to bake them just a little shorter. If your baking pan is smaller, your pancakes will be thicker so bake them just a little longer. Either way, keep an eye on them, the bake really quickly!

If you want to use regular-sized sheet pan (American sheet pan):

• for a 13×18-inch sheet pan increase the ingredient amount by 1/4
• for a 9×13-inch sheet pan reduce the amount of ingredients by 1/4.

Ingredient substitutions:

• Instead of the vanilla extract: you can use a tablespoon of vanilla sugar + 2 teaspoons of milk/buttermilk.
• Instead of coconut oil: you can use melted butter or any other.
• Instead of blueberries: you can use raspberries, strawberry slices, frozen fruit (you don’t need to thaw it), chocolate chips/chunks.
• For buttermilk substitutions check out this article (link opens in a new window).

How to serve these pancakes:

I served them with maple syrup, a dollop of yogurt and fresh fruits. For extra indulgence, you could add whipped cream or shaved chocolate.

Storage tips:

Store them in a tightly closed container, or wrapped in plastic foil. On the second day, they taste just as good as freshly baked. They make a great make-ahead breakfast. Reheat quickly in the oven or on a non-stick pan. I wouldn’t store them longer than 1 day. The pancakes are ok, but the blueberries don’t look very appealing.

How to make them step by step:

Baking these pancakes in the oven is really super simple. The batter is almost exactly the same as with regular pancakes with the one exception being more butter added directly to the batter and then on top since we’re not cooking them on the pan, where they would normally brown.

STEP 1: Preheat the oven to 425°F / 220°C / Gas Mark 7, no fan (if you have a convection/fan oven reduce the temperature by about 20° or follow the manufacturer’s instructions). Prepare and measure the wet ingredients (egg, zest and lemon juice, vanilla extract, buttermilk, sugar, and oil).

STEP 2: Add all the wet ingredients into a large bowl, whisk until combined.

STEP 3: Prepare and measure all the dry ingredients.

STEP 4: Place a sieve over the bowl, sift the dry ingredients into the wet ingredients. Whisk until just combined, don’t overmix the batter.
STEP 5: Pour the batter into the prepared baking pan and smooth with a spatula.
STEP 6: Scatter the blueberries on top of the batter, then place thin slices of butter on top (the remaining three tablespoons).
STEP 7: Bake the pancake for about 10 minutes. I like to place the baking sheet one shelf above the middle shelf or on the top shelf, so it’s golden on top, not pale. Please keep an eye on the pancake so it won’t brown too much. Baking time may vary, depending on the oven and baking sheet dimensions. The pancake is ready when it’s no more jiggly in the middle and lightly golden on the sides. You test the center of the pancake with a cake tester or a wooden skewer.
STEP 8: Cut the pancake into squares, serve with maple syrup, a dollop of yogurt/whipping cream and fresh fruits.

Enjoy!

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!