Blueberry & Blood Orange Sheet Pan Pancakes
Blueberry & Blood Orange Sheet Pan Pancakes are a flavorful and easy meal to make for breakfast, lunch, or dinner! No more flipping pancakes. Simply bake and enjoy!
Pancakes are a universal super food.
You can have them for breakfast, lunch, dinner, or even a late night snack. The best part? The flavor combinations are endless.
However, flipping pancakes is not my jam. Standing over a hot skillet waiting for those tiny bubbles to appear, flip, and then repeat. Not going to happen with a toddler running around!
Instead, I’d much rather whip up the batter, pour the batter into a baking sheet, and bake the pancake. What you get is a piping hot pancake ready to eat all at once. Anyway, if you are into making a quick and easy breakfast option you’ve got to try these Blueberry & Blood Orange Sheet Pan Pancakes.
Let’s see how to whip these up!
What’s in these Blueberry & Blood Orange Sheet Pan Pancakes?
Pancakes are a wonderful dish to make whether for breakfast, lunch, or dinner. You can add everything but the kitchen sink to the batter.
For this recipe you will need:
- All-purpose flour
- Baking powder
- Milk
- Eggs
- Granulated sugar
- Vanilla extract
- Melted butter
- Blood orange juice
- Fresh Blueberries
Tips for Making Blueberry & Blood Orange Sheet Pan Pancakes:
- Baking powder. Since we are trying to make really fluffy pancakes you need a lot of baking powder. Just make sure it’s not baking soda.
- Granulated sugar. If you want to use a different kind of sugar I would try brown sugar.
- Milk. Any kind of milk will work as well as buttermilk.
- Baking sheet. I used a 9X13 baking sheet for this recipe. However, if you want to use a 10-inch skillet you could do that as well. You will just have to use less pancake batter.
Frequently Asked Questions:
How long do leftover pancakes keep?
Your leftover pancakes will last up to 5 days stored in an airtight container in the fridge. Make sure they’ve completely come down to room temperature before storing them.
Do the sheet pan pancakes freeze well?
If you have tons of leftovers or you’re prepping these pancakes for future enjoyment, these pancakes will last up to 2 months frozen.
Can you make these dairy free?
Yes! Simply omit the regular milk for oat or almond milk. For the butter, I would use vegan butter!
What other flavor combinations do you recommend?
You could try: chocolate chip, cinnamon+sugar, all berries, plain with melted butter, peanut butter, peaches whipped cream…..the sky’s the limit!
More Pancake Recipes to Enjoy:
- Mixed Berry Almond Pancakes
- Banana Coconut Blender Pancakes
- Bacon & Blood Orange Pancakes
- Tahini Chai Pancakes
Blueberry & Blood Orange Sheet Pan Pancakes
Ingredients
- 2 1/2 cups All-purpose flour
- 3 tbsp Baking powder
- 1/3 cup Granulated sugar
- 1/2 tsp Kosher salt
- 2 1/2 cups Milk
- 2 large Eggs
- 6 tbsp Unsalted butter, melted
- 1/4 cup Freshly squeezed blood orange juice
- 2 tsp Vanilla extract
- 1 cup Fresh blueberries
- Maple syrup, for garnish
Instructions
- Preheat your oven to 425 degrees and spray an 9X13 baking sheet with non-stick cooking spray.
- In a large bowl combine the flour, baking powder, granulated sugar, and kosher salt. In another large mixing bowl combine the milk, eggs, vanilla extract, blood orange juice, and melted butter.
- Next, combine the dry and wet ingredients. Pour the pancake batter into the prepared baking sheet. You will have extra batter so go ahead and save for later, or use an extra baking dish. Top the batter with blueberries and bake for about 10 to 15 minutes, or until golden brown. Let cool, slice, and serve with maple syrup.
