Blueberry Sheet Pan Pancakes
If you love light, fluffy pancakes but hate standing over a hot stove flipping batch after batch, these blueberry sheet pan pancakes are about to change your mornings. With freshly whipped lemon cream, they’re the kind of treat you’ll want to make all year round!
Baked entirely in the oven, this recipe delivers a single, golden slab of tender ricotta-based pancake studded with jammy, lemon-kissed blueberries. Forget burnt edges, mid-flip breakages, or having to scrub that griddle relentlessly!
Top each pancake square with a dollop of luscious lemon whipped cream, a sprinkle of fresh berries, and a drizzle of syrup for a breakfast or brunch that easily feeds a family and can be doubled to cater to a crowd.
What are blueberry sheet pan pancakes?
Blueberry sheet pan pancakes are a baked version of traditional pancakes, made by spreading a ricotta-based pancake batter onto a large, rimmed baking sheet instead of cooking individual pancakes on the stovetop.
The batter is loaded with fresh blueberries, coated in lemon juice and sugar, then baked until fluffy and golden on the top. This scrumptious slab of pancake gets cut into squares and served with freshly whipped lemon cream.
Why you’ll love these blueberry sheet pan pancakes
- Enjoy perfectly light and fluffy oven-baked pancakes without the risk of stovetop burning.
- Ideal for breakfast, brunch, holidays, or any special occasion. Just double the recipe to feed a larger crowd.
- The whipped lemon cream adds a luxurious, creamy indulgence to every slice!
Ingredients needed to make sheet pan blueberry pancakes
- Blueberries: Use fresh blueberries. If you only have frozen blueberries, thaw and gently pat them dry first.
- Lemon juice: Always use fresh lemon juice for the best flavor.
- Granulated sugar: You could also use light brown sugar.
- All-purpose flour: All-purpose flour is my go-to sturdy flour for making fluffy pancakes that retain their shape.
- Baking powder: Helps to create a good rise, combating dense and flat pancakes.
- Salt: Enhances and balances the flavors in the rich ricotta pancake batter.
- Ricotta cheese: Use a good-quality whole milk ricotta cheese like buffalo ricotta cheese for the pancakes and frosting.
- Melted butter: Use unsalted butter for better balance and control over the salt level.
- Eggs: Bring to room temperature.
- Lemon zest: Adds an extract punch of bright lemon flavor to the pancake base.
- Extracts: I’ve used a combination of vanilla and almond extract, but you can just use vanilla if you prefer.
- Milk: Whole milk is best. I don’t recommend using non-fat milk.
- Lemon whipped cream: This lemon whipped cream consists of whipped cream, sugar, lemon juice, and lemon zest.
How do you make baked blueberry pancakes?
Make the blueberry pancake batter:
- Preheat the oven to 425°F. Grease a 12×17-inch rimmed baking sheet with butter, then line it with parchment paper. Set aside.
- In a medium bowl, combine the blueberries, lemon juice, and granulated sugar. Set aside.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the ricotta cheese, melted butter, eggs, lemon zest, vanilla extract, and milk until combined. Add the dry ingredients and whisk just until smooth, then gently fold in the blueberry-sugar mixture.
Bake the pancakes:
- Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake for 15 minutes, or until the center is set and springs back when lightly touched.
Make the lemon cream:
- To make the lemon whipped cream, chill a bowl in the freezer for about 10 minutes to help the cream whip more easily.
- Pour the heavy cream into the chilled bowl and whip on high speed for about 3 minutes, until almost set.
- Add the sugar, lemon juice, and lemon zest, then continue whipping until stiff peaks form.
Assemble and serve:
- Cut the pancake base into squares and serve with the lemon whipped cream, a sprinkle of fresh blueberries, and a drizzle of blueberry or maple syrup.
- Garnish with additional freshly whipped cream, more fresh blueberries, and lemon zest, if you like.
Serving
Enjoy these scrumptious baked blueberry pancakes as a sweet treat for breakfast or brunch with an array of jams, Lemon Curd, Mixed Berry Compote, fruit salad, or add them to a Brunch Board.
Sandy’s tips and substitutions:
- Storage: Store leftover blueberry sheet pan pancakes in an airtight container in the fridge for up to 3-4 days. Leftover lemon cream can be kept in a separate airtight container or jar in the fridge for up to 2 to 3 days.
- Freezing sheet pan blueberry pancakes: Freeze blueberry pancake squares for up to 3 months by wrapping individual slices in plastic wrap and storing them in an airtight container or freezer bag. Thaw in the fridge or on the countertop to reheat and serve with freshly whipped lemon cream.
- Drain the ricotta cheese: Drain excess liquid from the ricotta before mixing to prevent a runny pancake base.
- Avoid overmixing: Don’t overmix the pancake batter as this can create overly dense pancakes.
- Double the recipe: Bake on two sheet pans when catering to a crowd, rotating the pans halfway for even cooking.
- Maceration: Letting the fresh blueberries sit in lemon juice and sugar (maceration) draws out their natural juices to create a sweet syrup that keeps the pancake moist and intensifies the berry flavor. This is especially helpful for sheet pan pancakes, since the short bake time doesn’t allow berries to release their juices gradually.
Variations:
- Gluten-free blueberry sheet pan pancakes: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum (such as Bob’s Red Mill or King Arthur).
- Berry alternatives: If you don’t like blueberries, make your sheet pan pancakes with raspberries, blackberries, or strawberries.
- Tasty mix-ins: Consider adding some chopped nuts,white chocolate chips, or coconut flakes into the pancake batter for added flavor and texture.
Packed with blueberries, these recipes are as delicious as they are nutritious, especially in Blueberry Scones, Blueberry Stuffed French Toast, and Buttermilk Blueberry Breakfast Cake. Now that’s a sweet way to start the day!
More pancake recipes you may want to try:
- Irish Pancakes
- Eggnog Pancakes Board
- Shredded Zucchini Almond Flour Pancakes
- Blender Pancakes with Farro, Oats, and Pear
Get the Recipe:
Blueberry Sheet Pan Pancakes
Ingredients
For the Pancakes
- 2 cups blueberries
- 2 tablespoons lemon juice
- ½ cup granulated sugar
- 2 cups all purpose flour
- 2 tablespoons baking powder
- ½ teaspoon salt
- 15 ounces whole‑milk ricotta cheese
- 6 tablespoons unsalted butter, melted
- 4 eggs
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup milk
For the Lemon Whipped Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Equipment
Instructions
- Preheat the oven to 425°F. Grease a 12×17-inch rimmed baking sheet with butter, then line it with parchment paper. Set aside.
- In a medium bowl, combine the blueberries, lemon juice, and granulated sugar. Set aside.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the ricotta cheese, melted butter, eggs, lemon zest, vanilla extract, and milk until combined. Add the dry ingredients and whisk just until smooth, then gently fold in the blueberry-sugar mixture.
- Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake for 15 minutes, or until the center is set and springs back when lightly touched.
- To make the lemon whipped cream, chill a bowl in the freezer for about 10 minutes to help the cream whip more easily.
- Pour the heavy cream into the chilled bowl and whip on high speed for about 3 minutes, until almost set.
- Add the sugar, lemon juice, and lemon zest, then continue whipping until stiff peaks form.
- Cut the pancake base into squares and serve with the lemon whipped cream, a sprinkle of fresh blueberries, and a drizzle of blueberry or maple syrup.
- Garnish with additional freshly whipped cream, more fresh blueberries, and lemon zest, if you like.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
