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:

1. Preheat the oven to 425°F. Grease a 12×17-inch rimmed baking sheet with butter, then line it with parchment paper. Set aside.
2. In a medium bowl, combine the blueberries, lemon juice, and granulated sugar. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
4. 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:

1. Spread the batter evenly in the prepared pan, smoothing the top with a spatula. 
2. Bake for 15 minutes, or until the center is set and springs back when lightly touched.

Make the lemon cream:

1. To make the lemon whipped cream, chill a bowl in the freezer for about 10 minutes to help the cream whip more easily. 
2. Pour the heavy cream into the chilled bowl and whip on high speed for about 3 minutes, until almost set. 
3. Add the sugar, lemon juice, and lemon zest, then continue whipping until stiff peaks form.

Assemble and serve:

1. 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. 
2. 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

Print

Blueberry Sheet Pan Pancakes

These blueberry sheet pan pancakes are a light, fluffy, oven-baked twist on the classic breakfast favorite, featuring lemon-kissed berries in every bite and finished with a luxurious dollop of whipped lemon cream.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 509kcal

Author Sandy Coughlin

Equipment

• 12×17 baking pan

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

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.

Video

Nutrition

Calories: 509kcal | Carbohydrates: 51g | Protein: 14g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 169mg | Sodium: 561mg | Potassium: 239mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1126IU | Vitamin C: 8mg | Calcium: 367mg | Iron: 3mg

The post Blueberry Sheet Pan Pancakes appeared first on Reluctant Entertainer.

When you’re craving burgers but want something a little lighter, these cod burgers are the way to go! Quick to prepare and bursting with flavor, they’re the perfect choice for a casual weekend gathering or midweek dinner. 

The post Cod Burgers appeared first on Reluctant Entertainer.

Incorporating fresh seasonal fruit into baked treats is an easy way to elevate any dessert, adding texture, natural flavor, and beautiful presentation. And the classic pairing of lemon and raspberry? It’s a timeless combination that never goes out of style – and I’m fully here for it!

The post Raspberry Lemon Bars appeared first on Reluctant Entertainer.

Beyond how delicious this dip is, I love the fact that it can be served immediately without having to wait around for flavors to meld or the texture to set. That means you can whip up a bowl in just five minutes flat, right as guests are walking through the door! Easy tip: You can serve it chunky (unblended), or blend it for a minute to make it creamy. Either way is delicious!

The post Cottage Cheese Ranch Dip appeared first on Reluctant Entertainer.

As a kid, a bowl of vanilla ice cream felt like magic on quiet afternoons, especially when someone drizzled warm homemade chocolate syrup over the top, the glossy ribbons melting into soft swirls. Pink sprinkles scattered like tiny confetti made it feel extra special, as if dessert itself was celebrating something secret and joyful. The first bite was always the best — warm and cold together, sweet and comforting — a small moment that turned an ordinary day into something cozy and unforgettable.

The post Homemade Chocolate Syrup appeared first on Reluctant Entertainer.

Chocolate seems to be the ultimate expression of love on Valentine’s Day when it comes to sweet treats. So, in the spirit of romance, I’m sharing my decadent white chocolate molten lava cake, baked in individual ramekins for an unforgettable night in! And since you can prepare them up to two days ahead to bake fresh, you can spend less time in the kitchen and more time with your love!

The post White Chocolate Molten Lava Cake appeared first on Reluctant Entertainer.

If you want to know a little secret to making the best blueberry scones recipe, it’s in the clever little tricks, like freezing grated butter and folding the dough, which create those amazing, airy layers inside. Instead of buttermilk, I’ve made these blueberry scones with sour cream – making every bite incredibly tender and full of rich flavor. 

And honestly, that luxurious vanilla bean glaze? It’s so good you’ll want to eat it with a spoon! This recipe has been on the blog since 2013.

The post Blueberry Scones Recipe appeared first on Reluctant Entertainer.

The magic of this dish lies in its layered heat – the shrimp first rests in a spicy marinade, then finishes in a pan with a second hit of chili paste that’s used to build the mouth-watering sauce. 

It’s this effortless yet sophisticated technique that makes this recipe a real gem – simple and fast enough for a busy weeknight with the family, yet perfectly elegant for celebrating special occasions like a festive Christmas Eve supper, a sparkling New Year’s Eve party, or Game Day gathering!

The post Spicy Shrimp Scampi appeared first on Reluctant Entertainer.

Wondering what to serve with clam chowder? From crispy, savory biscuits to bright, refreshing salads, we’ve rounded up 30 of the absolute best sides to make your next chowder a complete success!

What to Eat with Clam Chowder

The best sides for clam chowder enhance its cozy, savory flavor without overpowering it. You’ll want something to soak up the creamy broth, a crisp, fresh element to cut through the richness, and a few savory bites to round out the meal. 

The post What to Serve with Clam Chowder (30 Best Sides) appeared first on Reluctant Entertainer.

If you love a good dessert mashup, wait until you try this tiramisu brownies recipe! The brownie base is intensely fudgy and enriched with instant espresso powder, mirroring the coffee-soaked ladyfingers of a classic tiramisu. 

I’ve topped these brownies with tangy mascarpone cheese that’s whipped with heavy cream and flavored with a hint of espresso. This simple yet sophisticated cream topping replicates the iconic mascarpone layer of tiramisu, providing a light and refreshing contrast to the dense and fudgy chocolate bars beneath. A final dusting of cocoa powder completes these tiramisu-inspired brownies – perfect as a standalone dessert or with a scoop of vanilla ice cream.

The post Tiramisu Brownies appeared first on Reluctant Entertainer.