Sheet-Pan Breakfast: Blueberry Pancakes

This one-pan breakfast recipe makes it quick and easy to serve a crowd.

By Robin Asbell | Experience Life

Makes 12 servings
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

1/2 cup avocado oil, plus more for the pan
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
2 tbs. coconut sugar
1 1/2 cups buttermilk (see tip below for a buttermilk alternative)
3 large eggs
1 tsp. vanilla extract
1/2 cup rolled oats
1 cup frozen blueberries (don’t thaw)
Toppings of choice: yogurt, fresh fruit, or maple syrup

Directions

STEP 1

Preheat the oven to 400 degrees F.

STEP 2

Generously oil a 15-x-10-inch sheet pan (also called a jelly roll pan), or line with parchment paper and rub oil around the rim.

STEP 3

In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. In a medium bowl, combine the buttermilk and eggs and whisk until smooth, then add the 1/2 cup of oil and vanilla and whisk again until incorporated.

STEP 4

Add the buttermilk mixture to the flour mixture and whisk until there are no lumps. Gently stir in the oats, then fold in the frozen blueberries.

STEP 5

Pour the batter into the prepared pan. Use the tip of a spatula to distribute the berries evenly.

STEP 6

Bake for 20 to 22 minutes, until a toothpick inserted into the center of the cake comes out clean.

STEP 7

Let cool in the pan for five minutes, then run a knife around the edge of the pan to loosen the edges. Cut into 12 squares, then use a metal spatula to transfer cakes to plates.

STEP 8

Serve warm with desired toppings.

STEP 9

Tip: If you don’t have buttermilk or prefer to avoid dairy, add 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of any nondairy milk. Let it sit for a few minutes, and voilà: vegan buttermilk!

For more sheet-pan breakfast ideas, visit “5 Simple Sheet-Pan Breakfasts“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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