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

13 July 2019 | Last Updated: 14 July 2019

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!

lemon blueberry sheet pan pancakes on a plate

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 TO MAKE OVEN-BAKED 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!
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.

oven-baked pancakes on a plate, shot from above

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.

HOW TO SERVE SHEET PAN PANCAKES:

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

HOW TO STORE OVEN-BAKED PANCAKES:

In a tightly closed container, or wrapped in plastic foil. On the second day, they taste just as good as freshly baked. In the next days, the pancakes are ok, but the blueberries don’t look very appealing. The pancakes can be reheated in the oven or in a pan.

LEMON BLUEBERRY SHEET PAN PANCAKES STEP-BY-STEP:

sheet pan pancakes preparation steps

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.

sheet pan pancakes preparation steps

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!

sheet pan pancakes on a plate

WATCH HOW TO MAKE IT:

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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 5 servings
Calories 530kcal
Author Aleksandra

Ingredients

wet ingredients:

  • 4 large eggs
  • zest grated from 2 lemons preferably organic
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk 240g
  • 3/4 cup sugar or xylitol, 150g
  • 1 tablespoon coconut oil or melted butter

dry ingredients:

  • 2 1/4 cups flour 280g
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

additionally:

  • 2 cups blueberries 250g, or other fruit like raspberries, strawberries, can be frozen
  • 4 tablespoons butter 1 Tbsp warm, 3 Tbsp cold

Instructions

  • Prepare a 10×17-inch or 10×15-inch / 34×34 cm or 25 x 38 cm sheet pan or similar, grease it thoroughly with a tablespoon of butter.
  • 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).
  • Add all the wet ingredients (egg, zest and lemon juice, vanilla extract, buttermilk, sugar, and oiinto a large bowl, whisk until combined.
  • Place a sieve over the bowl, sift the dry ingredients (flour, baking powder, baking soda, and salt) into the wet ingredients. Whisk until just combined, don't overmix the batter.
  • Pour the batter into the prepared baking pan and smooth with a spatula.
  • Scatter the blueberries on top of the batter, then place thin slices of butter on top (the remaining three tablespoons).
  • 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 can test the center of the pancake with a cake tester or a wooden skewer.
  • Cut the pancake into squares, serve with maple syrup, a dollop of yogurt/whipping cream and fresh fruits.
  • Enjoy!

Notes

– 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 the ingredients by 1/4.
– 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.
– How to store oven-baked pancakes: in a tightly closed container, or wrapped in plastic foil. On the second day, they taste just as good as freshly baked. In the next days, the pancakes are ok, but the blueberries don’t look very appealing. The pancakes can be reheated in the oven or in a pan.

Nutrition

Calories: 530kcal
Course Breakfast
Cuisine American, international
Keyword blueberry pancakes, lemon blueberry pancakes, oven-baked pancakes, Sheet pan pancakes

Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!

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