Sheet Pan Blueberry Pancakes

Breakfast is a favorite meal in our house whether it is in the morning or our breakfast for dinner nights.  This sheet pan blueberry pancake recipe is great to prep and grab on the go.  You can easily swap out the blueberries for your favorite fruit to customize it for your family.

If you want more easy breakfast recipes that you can prep ahead on grab on the go check out our sheet pan egg bake and chia pudding recipes.

Sheet Pan Blueberry Pancakes Recipe

Sheet Pan Blueberry Pancake Ingredients:

• 2 T. mild-flavored extra virgin olive oil, divided
• ½ large ripe banana
• 1 c. rolled oats
• 1¼ c. unsweetened almond milk
• 1 T. pure maple syrup (+ more to serve)
• 1½ t. baking powder
• 1 t. pure vanilla extract
• 2 t. ground cinnamon
• 1½ c. blueberries, divided
• 1 c. strawberries, sliced to serve

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

• Large Sheet Pan – I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
• Blender – I like the  Braun PureMix with Smoothie 2 Go because I can use it as a blender or for single-serve smoothies. My favorite recipe I’ve used it with is for mini donuts.

Sheet Pan Blueberry Pancake Directions:

1. Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
2. In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
3. Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
4. Place in the preheated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
5. Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!

Whether you are grabbing this on the go or eating it with the family slathered with maple syrup and a dollop of whipped cream we hope you enjoy it as much as we do!

Sheet Pan Blueberry Pancakes

Real Momma

4 from 1 vote

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Breakfast

Servings 4

Ingredients

  

• 2 T. mild-flavored extra virgin olive oil divided
• ½ large ripe banana
• 1 c. rolled oats
• 1¼ c. unsweetened almond milk
• 1 T. pure maple syrup + more to serve
• 1½ t. baking powder
• 1 t. pure vanilla extract
• 2 t. ground cinnamon
• 1½ c. blueberries divided
• 1 c. strawberries sliced to serve

Instructions

 

• Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
• In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
• Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
• Place in the preheated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
• Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!