Simple Sheet Pan Blueberry Pancakes

Sheet pans have become really popular in recent times because you can use them to make easy, one pan style meals with little mess and lots of variations.  A sheet pan or baking tray, if you are in the UK like me, is often coated with a non-stick coating to mean things don’t stick. 

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But did you know that they also work for some sweet treats or breakfast staples like pancakes?  To prove the case, here are a simple sheet pan blueberry pancakes recipes.

Why blueberries?

The great thing about this recipe is that you can use almost any fruit in and on it but let’s go with blueberries for a moment.  Why?  Because they are crammed full of good stuff.

For starters, blueberries have a high number of antioxidants of any common fruit and vegetable.  Called flavonoids, they give the berries their cool colour and boost both the immune system and anti-inflammatory reactions.  This means they help battle things like cardiovascular disease and even cancer.

Another thing about blueberries is that they help to clear bad cholesterol out of the body while also helping to improve brain function.  They are even good for diabetics who are normally a little watchful of fruit because it contains natural sugar – one cup of blueberries has the same sugar as an apple and loads more benefits.

Choosing a sheet pan

Now when it comes to making the sheet pan blueberry pancakes, you obviously need a sheet pan!  If you don’t already have one, there are a few things to watch out for when buying one.

For starters, there are a few types and the one you are mostly going to aim for is called a half sheet.  This is around 18 x 13 inches and should fit in most ovens.  Look for one that has lots of good write-ups with actual examples of dishes cooked and watch out for things like the pan losing shape after using on high temperatures.

I have some reviews of sheet pans that you can read about if you want to dive deeper into it and find the perfect one.

Yield: 4 people

Simple Sheet Pan Blueberry Pancakes

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

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• 2 tbsp olive oil
• 1/2 large banana (ripe)
• 1 cup rolled oats
• 1¼ cup almond milk
• 1 tbsp maple syrup
• 1½ tsp baking powder
• 1 tsp vanilla extract
• 2 tsp ground cinnamon

Optional

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• 1 cup strawberries (sliced)

Instructions

1. Heat the oven to 375 F / 190 C and grease your sheet pan with a little olive oil
2. Grab your blender or food processor and combine 1 tbsp of olive oil with the banana, rolled oats, almond milk, maple syrup then add the baking powder, vanilla extract and cinnamon. Blend until the whole mixture is smooth and thick
   
3. Add the pancake batter to the sheet pan and top with one cup of blueberries
   
4. Put on the shelf and bake until the batter is set in the centre – it will be slightly puffed up and golden brown around the edges. Normally this takes about 20-25 minutes
   
5. Take out and leave to cool for 10-15 minutes. Slice into portions and serve with maple syrup, the rest of the blueberries and also some freshly sliced strawberries if you like. Or you can substitute in your favourite berries to change the taste a bit!
   

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