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Sheet Pan Buttermilk Blueberry Pancakes

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 15
  • Course: Breakfast

The fluffiest and most delicious sheet pan blueberry pancakes, from Reynolds Wrap® Ambassador Tatyana’s Everyday Food.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Keep foods from sticking and make clean up easy with Reynolds Wrap® Non-Stick Foil.

Ingredients

For Pancake Batter:

  • 4 large eggs, at room temperature
  • 1/3 cup unsalted butter, melted
  • 2/3 cup white granulated sugar
  • 2 teaspoons vanilla extract
  • 3 cups buttermilk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon 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 teaspoon vanilla extract

For Serving:

  • Maple syrup
  • Butter

Directions

Step 1

Preparing for the recipe:

Start by heating your oven to 400°F. Line a 13-by-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.

Step 2

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.

Step 3

Baking the Pancakes:

Bake the sheet pan pancake at 400°F 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 place on 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.

Step 4

For optional Whipped Cream:

Pour well-chilled heavy cream into a large measuring cup or mixing bowl. Add in the powdered 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.

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