The Best Blueberry Lemon Sheet Pan Pancakes
These blueberry lemon sheet pan pancakes are a must-make for breakfast or brunch in a time crunch! No standing over the stove flipping pancakes. All you need is a few minutes, and you’ll have an easy meal for the whole family to enjoy.
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What are sheet pan pancakes?
First, let’s address the elephant in the room. You might be asking yourself why anyone would make pancakes in the oven. Sheet pan pancakes are made by combining pancake ingredients and baking one huge fluffy pancake- then cutting it into squares to serve a crowd.
If you’ve ever wondered what you should make for breakfast in a pinch, these will be your best friend. The best part about throwing them in the oven is that you can move on to something else in the meantime while they cook. You don’t need to stand over the stove and fuss with the pancakes, trying to time the “flip” perfectly or working hard to keep them from burning.
I find myself making these pancakes over and over again when I have company for breakfast or brunch (they look beautiful and rustic when serving), and they’re also a great meal planning option. Often times I will make a batch, cut them into squares, and put them in a Ziplock bag to keep in the fridge or freezer.
These sheet pan pancakes are dairy free, vegan, and refined sugar free. They’re my usual go-to when I have someone in the crowd who’s vegan. My family enjoys the lemon blueberry flavor combo in the warm weather months when blueberries are in season.
What’s in a sheet pan pancake?
All purpose flour – I like to use organic, unbleached flour to reduce pesticide residue.
Baking powder
Salt
Water
Maple syrup – for natural sweetness.
Vanilla extract
Avocado oil – I love its neutral flavor profile and tends to be a cleaner option than vegetable or canola oil.
Blueberries
Lemon zest
Why I love these sheet pan pancakes
Quick and easy: if you’re like me and are short on time in the morning, you can easily make these ahead of time and store in the fridge or freezer. They’re also super quick to make at a moment’s notice.
Simple ingredients: no fillers, additives, or artificial colors or flavors. I love when I already have the ingredients on hand to make a recipe like this.
Great for beginners: if you’ve never baked your breakfast before, this is such a simple way to start learning different methods of preparing the most important meal of the day.
If you make these blueberry lemon sheet pan pancakes, be sure to leave a review and comment!
The Best Blueberry Lemon Sheet Pan Pancakes
These easy pancakes are perfect for feeding a crowd in a pinch, are naturally sweetened, and are the perfect way to level up your brunch!
Ingredients
- 1 1/2 cups all purpose flour
- 3 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups filtered water
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 Tbsp avocado oil
- 1 cup fresh blueberries
- Zest of 1/2 a lemon
Instructions
- Preheat oven to 350 degrees farenheit.
- Set blueberries and lemon zest aside.
- In a medium sized mixing bowl, combine wet ingredients.
- Add dry ingredients and whisk until smooth.
- Fold in the blueberries and lemon zest.
- Spread batter evenly onto a well-greased 9x13 baking sheet.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Cut into 8 squares and serve.
