Lemon Blueberry Buttermilk Sheet Pan Pancakes

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Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most genius way of making pancakes!

Lemon Blueberry Buttermilk Sheet Pan Pancakes on two plates.
Lemon Blueberry Sheet Pan Pancakes

This breakfast recipe is from the Skinnytaste Meal Prep Cookbook. Make them once and you’ll never make them any other way! No more waiting, flipping, and family members eating in shifts, all you need is a good-quality rimmed sheet pan and some parchment paper so they don’t stick. They come out golden and fluffy, speckled with blueberries throughout. For a more traditional pancake recipe, try these fluffy whole wheat pancakes.

Cover image for the Skinnytaste meal prep cookbook

A little bit about my latest cookbook, it features 120+ Healthy Make Ahead Meals and Freezer Recipes to simplify your life. Every recipe has a make now option, or a serve later. I give full directions for freezing and meal prepping for every recipe. Of course, if you don’t meal prep you can still make these recipes! Nutritional info is included with each recipe. WW points are not, as they are copyright, but they are all posted here for your convenience!

I decided to share this sheet pan pancake recipe because it’s been so popular, I see so many of you making them and tagging me! These are great to make ahead for meal prep, but also great if you want to make them on the weekend without having to stand at the stove all morning. And, this is such a fun recipe and so easy to adapt in other ways!

Variations:

  • Swap blueberries for your favorite berries.
  • Omit berries and add chocolate chips for the kids!
  • Swap lemon zest for orange zest and add a few dollops of ricotta.

To Meal Prep:

Cool completely before transferring to an airtight container. To reheat from the fridge, microwave for 40 seconds, flipping halfway through. To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.

Refrigerate up to 4 days. Freeze, wrapped tightly up to 2 months.

How To Make Sheet Pan Pancakes

Lemon Blueberry Buttermilk Sheet Pan Pancakes on a plate with syrup.Lemon Blueberry Buttermilk Sheet Pan Pancakes on a plate with syrup.

More Pancake Recipes:

Lemon Blueberry Buttermilk Sheet Pan Pancakes on a plate with syrup.
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5 from 44 votes
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Lemon Blueberry Buttermilk Sheet Pan Pancakes

6
6
6
SP
214 Cals 7 Protein 35 Carbs 5 Fats
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 8 servings
COURSE: Breakfast, Brunch
CUISINE: American
Lemon Blueberry Buttermilk Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most genius way of making pancakes!

Ingredients

  • Cooking spray
  • 1-1/2 cups unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 cups low-fat, 1% buttermilk
  • 2 large eggs
  • 1 medium lemon, juice and grated zest from
  • 2 teaspoons vanilla extract
  • 1 -1/2 cups blueberries
  • 1/4 cup water

OPTIONAL TOPPINGS

  • Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

Instructions

  • Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
  • Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
  • In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
  • Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
  • Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
  • Let cool for 5 minutes in the pan.
  • Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
  • Cut into 16 squares. Add toppings as desired and serve.

MEAL PREP:

  • Cool completely before transferring to an airtight container.
  • To reheat from the fridge, microwave for 40 seconds, flipping halfway through.
  • To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.

Nutrition

Serving: 2squares, Calories: 214kcal, Carbohydrates: 35g, Protein: 7g, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 57mg, Sodium: 503mg, Fiber: 2.5g, Sugar: 9g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Keywords: pancakes, Sheet Pan Breakfast, sheet pan pancakes

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108 comments

  1. I love these! So good and easy! It’s just me and my little so I halved the recipe, used a 10×14 size pan, still 15 minutes at least in oven. Made 8 squares. I used a non stick pan without the parchment and greased the pan with butter and the bottom turns out light brown. We like lemon, so I added a little extra lemon juice to the recipe and topped with maple syrup. My 9 year old son just told me “they’re really yummy!”

  2. Loved this recipe. Low sugar but tasty. 
      
    Thanks Skinnytaste!

  3. These are fantastic! We made them over the 4th of July weekend. Didn’t have enough blueberries, so we added some chopped strawberries. Not only did it taste good but adding the strawberries made it look patriotic for the holiday weekend. Thanks Gina for another great recipe

  4. I love Skinnytaste’s lunch and dinner recipes, but this one was a disaster for me. I’m glad that I have a forgiving family–the pancake took at least 15 extra minutes to turn slightly golden. Once it cooled, I discovered that the entire pancake adhered to the parchment paper, and I had to scrape it off (yuck!). Even after extra baking time, the pancake had an underdone, doughy texture. I took care not to overmix the batter during the preparation phase, but it still produced a heavy pancake (perhaps because of the wheat flour). Next time, I’ll use my WW points on a “non-skinny” family breakfast recipe, and save the Skinnytaste recipes for lunch and dinner.

  5. These were a huge hit with my kids! I used vinegar and milk instead of buttermilk and all purpose flour instead of the mix. They were slightly crispy on the edges with a chewy center. This will go into the rotation for sure!

  6. I made this recipe for brunch today after church! I thoroughly enjoyed this! I wrapped half for freezing and will eat the rest throughout the week.

  7. Nice idea for streamlining pancakes. Didn’t have buttermilk so subbed 1.5 c low-fat yogurt and 1/2 c ricotta that needed to be used. Otherwise followed the recipe except for going heavy on the blueberries and using milk instead of water. Texture of final result was very nice. Tried them with various toppings– some leftover cream cheese glaze, butter and a dusting of powdered sugar, and Log Cabin syrup. Didn’t find any of those ideal, with the syrup being my least favorite. Next time will make a lemon or berry drizzle. They were only mildly lemony, so lemon sauce and a dusting of powdered sugar might be the ticket.

    Have been turning to your recipes a lot lately. Reducing fat and sugar and subbing healthier ingredients was already how I cooked, so your recipes are a treasure trove of ideas and inspiration. Thank you!

  8. Looking forward to making this! Do you think they would work in muffin tins?

  9. This was delicious! Has anyone tried soy milk? I’d like to make this for someone who can’t have dairy or nuts.

  10. We made these chocolate chip rather than lemon blueberry, but I feel like they’re a game changer!

  11. Yum! These are fluffy and light and flavorful. We’re not super lemon fans, so only added 1 tbsp of lemon juice and didn’t find them puckery at all (maybe a bit more juice next time). And love that this recipe eliminates standing over the pan waiting and flipping. Thanks for a recipe we will make again!

  12. These pancakes are delicious. I have made them several times. Good with a little lemon juice and powdered sugar on top or maple syrup.

  13. These are delicious, I love them and have made them twice now. However, when I plug the nutritional information given above into the WW points calculator, it tells me they are 8 points per serving, not 6.

    • Hi Francesca! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  14. A family friendly hit.  If you really love lemon, they are also great with a smear of lemon curd.  Came together very quickly.  I loved the crispy top!  Will make again.

  15. Made these this morning and they were wonderful!  So much easier than standing at the stove and flipping.  The cleanup was easier too, since I didn’t have the griddle pan and the stovetop splatter, and I could wash the bowls while the sheet pan was in the oven.  We all loved them, and there are lots left over. Yum!

  16. Easy, quick, crowd pleaser!

  17. This was delicious!!! We will be having this again and again! 

  18. This was an easy, delicious recipe. I baked mine in a 9×13 pan and it was perfect after 15 mins. Breakfast taken care of for the next few days!

  19. Loved it! It’s light, fluffy and flavorful. 

  20. They were delicious. I used almond flour and whole wheat flour. Even my husband loves them.

  21. I don’t have this size baking sheet.  Any substitutions that would work as well?  Thanks!

  22. I made these gluten free by using 1 1/2 cups king arthur 1:1 gluten free flour and 1/2 bob’s red mill coconut flour and they turned out great!

  23. I just made these and man they are good!! I used 2 mashed bananas and 1/3 cup mini dark chocolate chips in place of blueberries and lemon. I used 1 1/2 cups GF all purpose flour and 1/2 cup oat flour. Really really yummy, and perfect texture. Fluffy, yet still with a crisp topping. I can’t wait to make these again!! Thank you 😊

  24. These were so easy to make and turned out great!  I didn’t have blueberries, so I omitted the lemon and used cranberries, apples and added some cinnamon. So yummy!

  25. I made these on Sunday and my husband and I both loved them! They were so delicious and easy to make. I don’t think I’ll ever make pancakes on the griddle again!

  26. Any suggestions for egg replacement? My daughter is allergic and I usually use apple sauce and wonder if that would work here?

  27. Made this yesterday, super easy and taste really good. I made it this first time with blueberries which aren’t my favorite, but still really liked it. Next time going to try a different fruit. Great for meal prep or if people are over!

  28. This was a big hit at our house!  Tonight I changed it up and used cranberries instead of blueberries and orange juice and zest in place of  lemon.  It was good!

  29. I made this today for the first time and everyone loved it. It’s a keeper and will be repeated!

    • Love this recipe! I switched out the lemon blueberry flavor for mini chocolate chips (I used 3/4 cup) and they turned out wonderfully. The pancakes were delicious and heated nicely from the fridge the next couple of days. This will be a recipe on rotation using any flavors I’d usually use in traditional pancakes.

  30. Cam you make this gluten-free?

  31. I enjoyed making this recipe! Simple and easy! Kids didn’t like the lemon flavor so I may leave that out. I may try banana nut next time! I didn’t have parchment so I sprayed it and did a flour dusting. And I substituted the buttermilk with  2TBL vinegar plus milk to make 2cups total.  No problems. I left it in the pan and used a pizza cutter to divide it up. I will use this at Thanksgiving when my parents visit. 

  32. Made with regular milk!  So delicious!  In a regular glass dish 9 x 13

  33. I made these in advance of a week-long camping trip we took early in October. Worked out perfectly. All I had to do was reheat in the microwave. Sure saved on the clean up process. I stashed the rest in the freezer for a quick breakfast another day. I made the recipe as is with no modifications. A very lovely, light lemon blueberry flavor. I will surely make these again whether for home or camping.

  34. This was a huge hit.  I made it for company and we all loved it. The recipe tastes great with gluten free ingredients. I followed the recipe as written with the exception of using 1 1/2 cups Gluten Free all purpose flour and 1/2 cup almond flour.  This is such an easy and tasty way to make pancakes. We will definitely enjoy the leftovers. 

  35. Hey I was confused about the 1/4 cup water in the directions that is not in the ingredient list. I added it, and the pancake is currently in the oven. The batter seemed thin but we’ll see. 

    Thank you!

  36. I am planning on making this tomorrow with chocolate chips..Should I still use the lemon ?

  37. These are so delicious and easy to make! As a bonus, there is enough for leftovers and they warm up great! I think they even tasted better the next day too! I may never make pancakes on the stovetop again.

  38. I found the recipe today and made it right away. Only thing I did different was I sprinkled the frozen blueberries on the batter and did not stir them in. I felt it would give a better placement of berries in each serving.
    Very good and had 1 serving for supper with cream, I forgot to add the sugar but the cream makes up for that.

    Thank you for such a handy recipe to keep in the freezer.

  39. its great 👍

  40. I will never make pancakes in a frying pan again! Followed recipe exactly and mine came out fluffy and delicious. Excited to try different variations!

  41. So easy! So tasty!

  42. So these were super easy, pretty and tasted pretty good. I felt like they are a little spongey, what could I have done that caused that?

  43. My 11 year old likes to look through the meal prep cook book every night as he’s settling down for bed. He’s an incredibly picky eater so he shows me recipes he thinks would be fun to make, but he doesn’t want to eat. 
    I told him I would buy ingredients for any recipes he wanted to actually eat and, not surprisingly, this is the one he picked. It’s simple enough that we had time to make it in the morning before school and we all loved it! There was enough left over to have a special “breakfast for dinner” the next night and he was so proud to tell my husband that he had made the main dish of the night.
    Thank you for such an easy, delicious, family friendly recipe!

  44. I made 1/2 a recipe and baked in a quarter sheet pan. These are excellent and actually taste better the next day! I’ve kept some in the fridge and froze the rest. Half batch made 4 servings (2 squares per serving)

  45. Just made this for Sunday breakfast – so much fun!  I loved the way it turns out and the hubby did too!  Genius!

  46. Made this today for breakfast and it was so easy and very good!! I have not tried the spray the pan and then put in the parchment trick before and I think it is a game changer for me! We have enough leftovers for tomorrow too. We will definitely make this one again.

  47. These are amazing ❤️ This will be a Sunday breakfast staple from now on. Thank you for sharing. 

  48. This was delicious and so easy! I made two modifications based on what my kids will eat, and used chocolate chips and orange juice/zest instead of blueberry and lemon. Everyone devoured it, we topped it with fresh strawberries too! Thanks Gina for another awesome recipe! 

  49. This feels like one of those moments when you wonder why it took this long to switch up how we make pancakes! These were perfect and so easy to make! Thank you Gina – as someone who has never really make delicious pancakes and struggled with the ‘shift eating,’ these are a game changer! Many thanks!

  50. Can this be made only with all purpose flour vs mixing with whole wheat?  🙏 

    • I only used all purpose flour and it was fine. As in, I want to go back and finish the entire tray right now (just made it)

  51. In step 3 is the 1/4c water correct? I didn’t see water as part of the ingredients and wanted to double check. Making it now, thanks!

  52. Hello! What would you suggest the best replacement for eggs would be in this recipe? 

  53. I don’t have buttermilk, can I substitute with low fat milk?  I I    I have lemon juice but no lemon for the Zest..is it ok to skip the zest?  

  54. Great recipe!  I changed ingredients to make it gluten free and dairy free.  I substituted 1 1/2 c Namaste Gluten Free Flour and 1/2 c almond flour for the flours.  I used Plant Butter for the butter and 2 c almond milk with 2 TB lemon juice to make buttermilk.  I used 2 TB flax meal and 6 TB water for eggs.  And I omitted grated zest and lemon  juice since I used lemon juice in almond milk.  I baked it for 18 minutes.  My whole family loved it.

  55. I wish readers would leave comments after they have actually made the recipe as it is meant to be or how they DID change it, rather than just asking so many questions on how to change the recipe. It doesn’t help anyone to decide if they want to make the recipe not knowing how it turned out..

  56. This looks delicious! Do you have any recommendations on what types of Gluten Free flours we could swap out for the 2 different types of flour?

  57. Can I substitute the whole wheat flour for all-purpose flour or should I go ahead and wait until I purchase whole wheat? Thanks! 

  58. sheet pan pancakes! this is brilliant in so many ways. I’m trying this right away. Maybe even for dinner tonight. thank you!

  59. Is the lemon flavor strong? I’m not a huge fan. Or can I just omit? Just went through the cookbook last night, can’t wait to start cooking from it!

  60. These are so good!

  61. Hello!
    I have a Bob’s Red Mill 7 Grain Pancake & Waffle mix I am trying to use up. Do you think I can substitute that for the flour and baking powder and soda you call for in this recipe? I am just trying to use it up, otherwise, I love making my own mix! Thanks so much!

  62. If I use gluten free 1 for 1 flour do you think it will come out just as good?

  63. I am wondering if you could use gf flour and make this? or because of the two types of flour – it wouldn’t work? Sounds wonderful!

  64. Is there some way to make this gluten free by using oat  or almond flour? If so, would the measurements be the same? 

  65. I tried taking this idea and applying it to a different type of pancake, just to see if it would work. I’ve been making those cottage cheese oatmeal pancakes that made the rounds, since I’m trying to cut back a little on empty calories for the fam. It didn’t quite work, though. They stuck, even with a silicon baking mat, and weirdly, although they’re tender when I make them on the stove top, they were tough cooked on a sheet pan.

    But I’m definitely not an expert cook! Gina, if you’d have an interest in giving that a whirl on your blog, I’d surely appreciate it. The basic cottage cheese oat pancake recipe is roughly 1/2 cup cottage cheese, 1/2 cup oats and 2 whole eggs, blended smooth, then about 1/4 tsp baking powder and whatever flavoring add ins folks want. The proportions I listed are for two servings.

  66. Hi, could I make this gluten free by subbing both flours for 1:1 gluten free flour? Thanks!

  67. Can you use milk if you don’t have buttermilk?

    • I am sure you can, although I would probably just mix it with some yogurt so it’s a little thicker.

    • Most often I make sour milk by adding 1 Tsp. vinegar to 1 c. milk when I do not have buttermilk for a recipe. This seems to work fine as a buttermilk substitute.

  68. I made this last weekend and they turned out SO good!! Very easy. And so so much richer tasting than pancakes made from mix. The lemon is extra special in this. I cut and frozen the left overs with parchment paper in between the slices and froze. We’ve been popping two in the toaster oven this week for a quick breakfast and it feels like such a treat! Exactly what you want from a meal prep recipe. Thank you Gina!!

  69. If I doubled and made this on a full size sheet pan (21×15), what would you recommend for cook time?

  70. Can I substitute whole milk for the buttermilk? 

  71. Can you use frozen blueberries? 

    • When I saw this recipe in the cookbook, I had to make it immediately! It is a brilliant idea. I used half a bag of frozen wild blueberries I’d had on hand for awhile. Unfortunately, the pancakes came out an unappealing greyish color that wouldn’t brown in the oven. Also, all I could taste was the wheat flour. (My wheat flour is also old… like I said – I just had to make it immediately! 😅)
      I am going to try it again this weekend with all fresh ingredients, and I’ll report back.

  72. Could you make a greek yogurt version? I love the greek yogurt pancake recipe but it would be cool to make them in a sheet pan. Is that possible?

  73. “1 medium lemon, juice and grated zest from”

    Does this mean use all the juice you can get from this lemon, and how much zest? Thank you, this looks delicious and fun for my children’s sleepovers.