Breakfast,  Family,  Food,  Healthy Living

Sheet Pan Blueberry Pancakes

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I love pancakes!

I don’t make them all that often because it means that I have to stand in front of a griddle and make each pancake one or two at a time. Sometimes I don’t have the patience or the time.

How about if you could have a healthier pancake and cook everyone’s all at once?

Sign me up!

This recipe is for a sheet pan pancake! Made with oats, banana, almond milk, and blueberries, it’s pretty healthy! And ta-da, no griddle!

Give it a try!


Sheet Pan Blueberry Pancakes

Easy breakfast pancakes
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American


sheet pan



  • 2 T. mild-flavored extra virgin olive oil divided
  • ½ large ripe banana
  • 1 c. rolled oats
  • c. unsweetened almond milk
  • 1 T. pure maple syrup + more to serve
  • t. baking powder
  • 1 t. pure vanilla extract
  • 2 t. ground cinnamon
  • c. blueberries divided

Optional Ingredients

  • 1 c. sliced strawberries to serve



  • Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
  • In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
  • Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
  • Place in the preheated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
  • Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!
Keyword pancakes, sheet pan
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Sheet Pan Blueberry Pancakes

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