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Sheet-Pan Pancakes Recipe

Laura Ambrouse
Blueberry sheet-pan pancakes cut into twelve rectangles in a rimmed pan
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One shallow tray turns a simple blueberry pancake batter into twelve soft squares. The key is an even layer and a center that is set before slicing.
Estimated Recipe CostAbout US$5.00 per batch (ingredient portions only; US grocery estimate, October 2026; prices vary; excludes tax, delivery, water, energy and optional extras)
Prep Time 12 minutes
Cook Time 18 minutes
Cooling 5 minutes
Total Time 35 minutes
Servings: 6 servings (2 squares each)
Course: Breakfast
Cuisine: American
Calories: 423
Ingredients Equipment Instructions Nutrition Notes

Ingredients
  

Batter
  • 3 cups all-purpose flour 360 g, spooned and leveled
  • 1/4 cup granulated sugar 50 g
  • 1 1/2 tablespoons double-acting baking powder 18 g
  • 1/2 teaspoon fine salt 3 g
  • 2 cups whole milk 488 g
  • 3 large eggs 150 g without shells
  • 4 tablespoons unsalted butter 56 g, melted and slightly cooled
  • 2 teaspoons vanilla extract 8.4 g
Fruit
  • 1 cup fresh blueberries 150 g, washed and dried

Equipment

  • 1 13-by-18-inch rimmed half-sheet pan
  • 1 Oven-safe parchment paper
  • 1 Two mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Food thermometer

Instructions
 

Method
  1. Heat the oven to 425°F (220°C). Line a rimmed 13-by-18-inch (33-by-46-cm) half-sheet pan with parchment rated for that temperature, fitting it into the corners. Do not use a flat cookie sheet.
  2. Whisk the flour, sugar, baking powder, and salt in a large bowl. In a second bowl, whisk the milk, eggs, melted butter, and vanilla.
  3. Pour the wet mixture into the dry ingredients. Fold just until no dry flour pockets remain; small lumps are fine. Do not beat the batter smooth.
  4. Spread the batter evenly across the prepared pan, including the corners. Scatter the blueberries evenly and press them lightly into the surface.
  5. Bake on the center rack for 16–20 minutes, beginning checks at 16 minutes. The top should be set and lightly golden, and a toothpick inserted into a berry-free spot near the center should show no wet batter. The center should reach at least 160°F (71°C).
  6. Rest in the pan for 5 minutes, then cut into 12 rectangles. Serve 2 squares per portion. Cool and refrigerate any leftovers promptly.

Nutrition

Serving: 2 squares (1/6 batch)Calories: 423kcalCarbohydrates: 62.7gProtein: 12.2gFat: 13.3gSaturated Fat: 7.1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 3.8gCholesterol: 121mgSodium: 504mgPotassium: 230mgFiber: 2.2gSugar: 15.4gCalcium: 340mgIron: 3.7mg

Notes

Contains wheat, milk, and eggs. Nutrition estimates 2 of 12 squares with the stated blueberries and all batter ingredients, using USDA SR Legacy; maple syrup and other toppings are excluded. Baking-powder sodium varies by formula. Timing varies with pan and oven; check the center rather than relying on color alone. Refrigerate within 2 hours at 40°F (4°C) or below and use within 3 days, or freeze portions for up to 2 months for best quality. Reheat leftovers to 165°F (74°C). Trans fat is omitted because complete ingredient data are unavailable. Heat-sensitive vitamins are not estimated after cooking.

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