Fluffy Lemon Blueberry Sheet Pan Pancakes
A quick and easy sheet pan pancake recipe featuring fluffy, tender pancakes bursting with fresh blueberries and bright lemon zest, perfect for family breakfasts and brunches.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1¾ cups (420ml) whole milk (2% works too)
- ¼ cup (60g) unsalted butter, melted (plus more for greasing the pan)
- Zest of 2 medium lemons (about 2 tablespoons)
- 1½ cups (225g) fresh blueberries, washed and patted dry
Instructions
- Preheat your oven to 425°F (220°C). Line a half sheet pan (about 18×13 inches) with parchment paper or lightly grease it with melted butter.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
- In a separate bowl, beat the eggs until frothy. Add the milk, melted butter, and lemon zest, whisking until smooth and slightly thickened.
- Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter should be a little lumpy; do not overmix.
- Fold in the fresh blueberries gently with a spatula to keep them whole and evenly distributed.
- Pour the batter evenly into the prepared sheet pan, smoothing the top to about ½-inch thickness.
- Bake for 15-18 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean. Tent with foil if edges brown too quickly.
- Let the pancakes cool in the pan for about 5 minutes to set, then cut into squares or rectangles for serving.
Notes
Do not overmix the batter to avoid tough pancakes. Use room temperature eggs and milk for better texture. Pat blueberries dry to prevent soggy batter. Tent with foil if edges brown too fast. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use a 1:1 gluten-free baking flour blend.
Nutrition
- Serving Size: About 1/6 of the she
- Calories: 280
- Sugar: 10
- Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 7
Keywords: sheet pan pancakes, lemon blueberry pancakes, easy breakfast, brunch recipe, fluffy pancakes, lemon zest, blueberry pancakes