Sheet Pan Buttermilk Blueberry Pancakes (video)

a plate of pancakes with blueberries, with foil and maple syrup

A fun and unique way to make pancakes for breakfast and brunch! This Sheet Pan Buttermilk Blueberry Pancakes recipe is my absolute favorite! They’re super fluffy, dotted full of plump blueberries, and with a mouthwatering aroma. I’m excited to partner with Reynolds Wrap® for this post. I’ll be using Reynolds Wrap® Non-Stick Foil because the pancakes lift right off the pan and cleanup is a breeze! It saves me time in the kitchen so I can spend more time enjoying this delicious breakfast with my family. Serve these blueberry pancakes with maple syrup, butter and my easy whipped cream on the side.

My Blueberry Pancakes Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions for making my favorite sheet pan blueberry pancakes! I share lots of tips you won’t want to miss. Want to stay up to date on new recipes? Make sure to subscribe to my website and my YouTube channel and turn on notifications.

Ingredients for Buttermilk Pancakes

This easy pancake recipe is made with staple ingredients you’re bound to have in your pantry and fridge. Here are the main ingredients and supplies you’ll need; you can find the full list of ingredients in the recipe card below.

  • Reynolds Wrap® Non-Stick Foil : using this non-stick foil will make your life so much easier and save you time. Make sure to always use this foil with the dull side facing up; this is non-stick side.
  • Buttermilk: this soured milk reacts with baking soda and makes the pancakes extra light and fluffy. You can also make your own buttermilk. Find out how later in this post!
  • Eggs: I recommend using room temperature eggs. This will allow the batter to bake evenly and result it fluffier pancakes.
  • Unsalted Butter: for making the pancake batter. I recommend using unsalted so that you can control the amount of salt in the recipe. Salted butter will work for topping the pancakes.
  • Blueberries: I love using fresh blueberries in this recipe, but frozen (thawed) berries will also work well.
  • All-Purpose Flour: this is the best type of flour for the recipe.
  • Maple Syrup: for serving the blueberry pancakes.
a sheet pan on a table filled with a dessert and berries, with foil

Using Reynolds Wrap® Non-Stick Foil

Nothing makes prepping, cooking and easier than using Reynolds Wrap® Foil and that’s why I love using it in my kitchen! Reynolds Wrap® Non-Stick Foil helps food lift right off with no messy cleanup, especially for sticky foods. It’s the perfect choice for this pancake recipe and you don’t need use any oil, butter or baking spray for the pan. Watch my video tutorial to see how cleanly the pancakes lift off the sheet pan! Reynolds Wrap® Foil is high quality and safe to use for cooking, making the foil my go-to in the kitchen.

a close up of a stack of blueberry pancakes on a plate

How to Make Sheet Pan Blueberry Pancakes

Making these sheet pan pancakes is a breeze! It’s a quick and easy recipe that’s great for weekday breakfast or weekend brunch. You’ll have a stack of pancakes ready in no time! Here’s how to make them:

  1. Start by preheating your oven to 400F. Line a 13×18-inch sheet pan with two sheets of Reynolds Wrap® Non-Stick Foil to ensure the entire pan is well covered. Set the pan aside.
  2. In a large mixing bowl, whisk together the eggs, melted butter, sugar, and vanilla extract for a few minutes, until the eggs are well beaten. Next, pour in the buttermilk and whisk again for a minute.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then whisk until a smooth batter forms.
  4. Pour the batter into the prepared, lined sheet pan and spread it evenly to the edges. Sprinkle about 1 cup of the blueberries evenly over the batter.

Baking the Pancakes

The first blueberries you add to the batter will sink to the bottom, but I have a tip for keeping some of the berries at the top. Here’s how to I recommend baking the pancakes:

  1. Bake the sheet pan pancake at 400F for 10 minutes. After 10 minutes, slide the oven rack out and sprinkle the remaining cup of blueberries over the top. This will help keep some of the berries suspended on the top.
  2. Continue baking the pancake until the top is golden, for a total of 24 to 28 minutes. Remove the pan from the oven and onto a wire rack to cool for 5 minutes. Slice the large pancake into smaller squares for serving.
a tray wrapped in foil and filled with buttermilk pancakes, with blueberries

Easy Whipped Cream Recipe

I love having a bit of whipped cream on the side with these fluffy pancakes! It’s super quick and easy to make, too!

  1. Pour well-chilled heavy cream into a large measuring cup or mixing bowl. Add in the confectioner’s sugar and vanilla extract.
  2. Whisk on medium to high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip. Alternatively, you can spoon the whipped cream onto each plate.
a plate full of square pancakes on a table, with pan and berries on the side

Serving Suggestions

I recommend enjoying these blueberry pancakes as soon as possible, while they are still warm out of the oven. I love to stack a few of these, then top them with a few slices of butter, a generous pour of maple syrup, and a dollop of whipped cream on the side.

If you need to reheat the pancakes, I recommend using the oven.

How to Make Homemade Buttermilk

You’ll find buttermilk in the dairy aisle of your grocery store, typically sold right next to regular milk and cream. If you’re not able to find it, you can make your own at home. Simply combine 1 cup of whole milk with 1 tablespoon of white table vinegar. For this recipe, you’ll need 3 cups of milk and 3 tablespoons of vinegar. Stir together the milk and vinegar, let it stand for a few minutes, then use in the recipe.

a stack of blueberry pancakes on a plate with maple syrup
a tray of sheet pan pancakes with blueberries on a table, with foil

More Recipes!

Enjoyed this easy breakfast recipe? Make sure to check out some of my other recipes you’re sure to enjoy!

  • Dutch Baby Pancake – another fun and unique pancake recipe using a cast iron pan. This fluffy pancake can be topped with fruit, syrup, and cream.
  • Bakery-Style Blueberry Scones – my absolute favorite! These heavenly scones are made with both fresh and dried blueberries for maximum flavor. Plus, they’re extra soft and buttery!
  • Cinnamon Crumble Blueberry Muffins – you’ll love this easy recipe for classic blueberry muffins topped with a cinnamon crumble and more berries!
  • The Best Cinnamon Rolls – a hit recipe on my blog and YouTube. These are seriously the best cinnamon rolls ever – super fluffy, moist and delicious!
  • Easy Lemon Sirniki – these Ukrainian cheese pancakes are creamy and delicious! A taste of my childhood! Top them with jam or sour cream.

Share it on Pinterest!

a close up of berry pancakes with text overlay - 'Sheet Pan Blueberry Pancakes with Reynolds Wrap Non-Stick Foil; Tatyanaseverydayfood.com
Print
a close up of a stack of blueberry pancakes on a plate
5 from 1 vote

Sheet Pan Buttermilk Blueberry Pancakes

15 mins prep + 25 mins cook
15 large pancakes
The fluffiest and most delicious sheet pan blueberry pancakes with a buttermilk pancake batter and loads of blueberries. Baked in the oven for easy prep!

Ingredients 

For Pancake Batter:

  • 4 large eggs, at room temp
  • 1/3 cup unsalted butter, melted
  • 2/3 cup white granulated sugar
  • 2 tsp vanilla extract
  • 3 cups buttermilk
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups blueberries, fresh or frozen; thawed
  • Reynolds Wrap® Non-Stick Foil, for lining sheet pan

For Whipped Cream:

  • 1 cup heavy cream, well chilled
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract

For Serving:

  • maple syrup
  • butter

Instructions

Preparing for the Recipe:

  • Start by preheating your oven to 400F/204C. Line a13x18-inch (33×46-cm) sheet pan with two sheets of Reynolds Wrap® Non-Stick Foil to ensure the entire pan is well covered. Set the pan aside.

Making the Batter:

  • In a large mixing bowl, whisk together the eggs, melted butter, sugar, and vanilla extract for a few minutes, until the eggs are well beaten. Next, pour in the buttermilk and whisk again for a minute.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then whisk until a smooth batter forms.
  • Pour the batter into the prepared, lined sheet pan and spread it evenly to the edges. Sprinkle about 1 cup of the blueberries evenly over the batter.

Baking the Pancakes:

  • Bake the sheet pan pancake at 400F for 10 minutes. After 10 minutes, slide the oven rack out and sprinkle the remaining cup of blueberries over the top. This will help keep some of the berries suspended on the top.
  • Continue baking the pancake until the top is golden, for a total of 24 to 28 minutes. Remove the pan from the oven and onto a wire rack to cool for 5 minutes. Slice the large pancake into smaller squares for serving.
  • I recommend enjoying these blueberry pancakes as soon as possible, while they are still warm out of the oven. I love to stack a few of these, then top them with a few slices of butter, a generous pour of maple syrup, and a dollop of whipped cream on the side.

For Optional Whipped Cream:

  • Pour well-chilled heavy cream into a large measuring cup or mixing bowl. Add in the confectioner’s sugar and vanilla extract.
  • Whisk on medium to high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip. Alternatively, you can spoon the whipped cream onto each plate.

Notes:

  • Nutritional facts calculated for pancakes only, without toppings or whipped cream.

Nutrition

Serving: 1pancake, no toppings | Calories: 208kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 351mg | Potassium: 123mg | Fiber: 1g | Sugar: 13g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg