Lately on Instagram I’ve been seeing sheet pan pancakes and I’ve very intrigued by them. They seem simple and an easy way to feed a crowd without having to spend your entire morning sweating over the stove.
With a fresh pint of blueberries I knew I had to make some. This recipe for sheet pan pancakes is based on my lemon bread recipe, only I put it in a smaller sheet pan and added some blueberries.
What we have here is a citrus zinger with burst of juicy bluebs and a moist, crumbly texture. It’s has a muffin top but a crumbly, cakey texture.
And the best part? I heated some up for my kids and they were very very into them. Like, ate three squares into them. One told me that next time he wanted one without the blueberries. One told me they were perfect.
Next time I will only sprinkle blueberries on one half and leave the other plain. Or it may be fun to experiment with raspberries or strawberries or chocolate chips!
What is this sheet pan pancake like? It has a muffin top, crumbly bottom and is studded with juicy blueberries throughout. It has a tangy lemon flavor and a sweet glaze drizzled on top. It’s moist and juicy and SO tender (tender just felt like the right word), but it does crumble so keep that in mind.
If you are loving blueberries as much as me you have to try my 25-Min Sweet Mini Blueberry Muffins! They are my latest obsession and so SO fun.
Ingredients for Sheet Pan Pancakes
Salted butter adds richness and flavor to the pancake batter. It contributes to the overall taste and helps create a tender and moist texture. If you prefer unsalted butter or want a dairy-free option, you can substitute it with coconut oil, vegan butter, or a dairy-free margarine.
Lemon Zest and Juice
Lemon zest and juice bring a bright and citrusy element to the pancakes. They provide a refreshing tanginess that pairs well with the sweetness of the coconut sugar and blueberries. If you don’t have lemons on hand, you can substitute with other citrus fruits like oranges or limes for a different flavor profile.
Eggs serve as a binding agent and provide structure to the pancakes. They contribute to the fluffy texture and help hold the batter together. If you have an egg allergy or follow a vegan diet, you can try using egg replacements like mashed bananas, applesauce, or store-bought egg substitutes. However, keep in mind that the texture may vary slightly.
Coconut sugar acts as a natural sweetener in the pancake batter. It adds a subtle caramel-like flavor that pairs well with the bright and juicy flavors. If you prefer an alternative sweetener, you can use another granulated sugar of your choice, brown sugar is a great 1:1 sub.
Blanched Almond Flour
Blanched almond flour provides a nutty and rich flavor to the pancakes. It also adds moisture and tenderness to the texture.
Baking powder is a leavening agent that helps the pancakes rise and become fluffy. It adds airiness to the batter and contributes to the light texture. There are no direct substitutes for baking powder, so it’s essential to include it in the recipe to achieve the desired results.
Pink salt provides a subtle hint of saltiness and helps balance the flavors in the pancakes.
Blueberries are a delicious addition to the sheet pan pancakes, adding bursts of sweetness and a pop of color. They pair well with the lemony flavors and provide a fresh and fruity element. If you don’t have blueberries or prefer a different fruit, you can substitute them with other berries like raspberries, strawberries, or even sliced bananas.
How to Make Sheet Pan Pancakes
First, grease a half sheet pan with butter and set aside. Whisk together the melted butter, lemon zest and juice, eggs, and coconut sugar. Once combined, add the almond flour, baking powder, and salt. Whisk again until combined.
Pour the batter into the greased half sheet pan (18″ x 13″) and spread it out evenly. Sprinkle the top with the blueberries. Bake for 15 minutes until the edges are golden brown and the top is set.
Allow the Lemon Blueberry Breakfast Bake to sit for 5 – 10 minutes and then cut into 12 squares.
Optional but fun: whisk together a glaze! Whisk together melted butter, lemon juice, agave, and vanilla. This can get tricky because if the butter gets cold, the glaze gets clumpy. But, if the butter is too hot, it can be too liquid-y and translucent. If things clump up, you can pop it in the microwave for 15 seconds to make it a better consistency. I like to veer on the side of hot and whisk it, allowing it to come to room temp and reach the desired glaze consistency.
Also! I found it best to glaze the squares once they were on the plate. I poured some on top of the squares when they were in the pan and they soaked it in and made the squares way too soft and more difficult to transfer to the plate. So, first plate then glaze 🙂
Tips for the Best Sheet Pan Pancakes
Grease the pan. Greasing the sheet pan ensures that the pancakes don’t stick to the surface while baking. This step is crucial for easy removal and helps maintain the pancake’s shape and integrity. You can use cooking spray, melted butter, or a light coating of oil to grease the pan. Greasing the pan also helps in achieving a golden and crispy exterior.
Allow to cool in the pan for 10 minutes. After baking the sheet pan pancakes, it’s recommended to let them cool in the pan for about 10 minutes before cutting or serving. This cooling period allows the pancakes to firm up slightly and makes it easier to handle and cut into neat portions. If you try to remove the pancakes from the pan immediately after baking, they may be too soft and fragile, making them prone to breaking or falling apart.
Use a sturdy spatula to serve to avoid breaking the slice. When it’s time to serve the sheet pan pancakes, using a sturdy spatula is a great idea. A wider and sturdier spatula provides better support and stability, allowing you to lift and serve the pancakes without compromising their shape.
Variations on these Sheet Pan Pancakes
Chocolate Chip Pancakes
Add a touch of indulgence by mixing chocolate chips into the pancake batter. As the pancakes cook, the chocolate chips will melt and create pockets of gooey goodness.
Caramelized Fruit Sheet Pan Pancakes
Instead of mixing the fruit into the batter, you can place sliced or diced fruits like bananas, strawberries, or peaches directly on top of the batter before baking. As the pancakes cook, the fruit will caramelize and create a sweet and juicy topping.
Cinnamon Roll Pancakes
Create a cinnamon roll-inspired pancake by swirling a cinnamon-sugar mixture into the batter before baking. Top the baked pancakes with a drizzle of cream cheese glaze for an irresistible treat.
Nutty Delight Sheet Pan Pancakes
Sprinkle chopped nuts like walnuts, pecans, or almonds onto the pancake batter before baking. The nuts will add a delightful crunch and enhance the overall flavor.
Lemon Poppy Seed Pancakes
Add a burst of freshness by incorporating lemon zest and poppy seeds into the pancake batter. These flavors pair well together and create a bright and fragrant pancake experience.
Peanut Butter Banana Pancakes
Mash ripe bananas and swirl in a dollop of peanut butter into the pancake batter. The combination of peanut butter and bananas creates one of my favorite flavor combos.
How to Store Leftovers
In the Fridge
Allow the pancakes to cool completely. Before storing, let the pancakes cool down to room temperature. This helps prevent excess moisture buildup and maintains their texture.
Store in an airtight container. Place the cooled pancakes in an airtight container. You can use a plastic container with a tight-fitting lid or a resealable plastic bag. Try to keep the pancakes in a single layer but if you do need to stack them, place a small square of parchment paper between the layers.
Refrigerate for short-term storage. If you plan to consume the leftovers within a few days, store the pancakes in the refrigerator. They can typically be kept in the fridge for up to 3-4 days.
In the Freezer
Freeze for longer-term storage. After the pancakes have come to room temperature, wrap each pancake individually in plastic wrap or place them in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. Label and date the container or bag for easy identification.
Thaw and reheat. When you’re ready to enjoy the leftover pancakes, remove the desired number of pancakes from the refrigerator or freezer. Thaw them in the refrigerator overnight or at room temperature for a few hours. Once thawed, you can reheat the pancakes in the oven or microwave until warmed through. Reheating times may vary based on the method chosen.
- 6 tablespoons salted butter
- 1 lemons, zest and juice
- 3 eggs
- 1/2 cup coconut sugar
- 1 1/2 cup blanched almond flour
- 2 teaspoon baking powder
- 1/2 teaspoons pink salt
- 1/2 cup blueberries
Glaze (optional but fun):
- 2 tablespoons salted butter, melted
- 1/2 lemon, juiced
- 2 tablespoons agave nectar (honey or maple syrup works)
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F.
- Grease a half sheet pan (18″ x 13″) with butter and set aside.
- Whisk together the melted butter, lemon zest and juice, eggs, and coconut sugar.
- Once combined, add the almond flour, baking powder, and salt. Whisk again until combined.
- Pour the batter into the half sheet pan and spread it out evenly.
- Sprinkle the top with the blueberries.
- Bake for 15 minutes until the edges are golden brown and the top is set.
- Allow the Lemon Blueberry Breakfast Bake to sit for 5 – 10 minutes and then cut into 12 squares.
- Optional but fun: whisk together melted butter, lemon juice, agave, and vanilla (see notes below).
- The glaze can get tricky because if the butter gets cold, the glaze gets clumpy. But, if the butter is too hot, it can be too liquid-y and translucent. If the glaze clumps up, you can pop it in the microwave for 15 seconds to make it a better consistency. I like to veer on the side of hot and whisk it, allowing it to come to room temp and reach the desired glaze consistency and the pour it onto the squares.
- I found it best to glaze the squares once they were on the plate. I poured some on top of the squares when they were in the pan and they soaked it in and made the squares way too soft and more difficult to transfer to the plate. So, first plate then glaze 🙂
- Serving Size: 1 pancake
- Calories: 149
- Sugar: 11.4g
- Sodium: 169mg
- Fat: 10.5g
- Saturated Fat: 5.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.8g
- Fiber: 0.6g
- Protein: 2.3g
- Cholesterol: 61mg