Sheet Pan Blueberry Lemon Pancakes Recipe
This Sheet Pan Blueberry Lemon Pancakes recipe offers a delightful twist on traditional pancakes by baking a fluffy, tender pancake batter studded with fresh blueberries and swirled with a tangy lemon glaze all in one convenient sheet pan. Perfect for serving a crowd, these pancakes combine vibrant citrus flavor and sweet berries, topped with a luscious lemon glaze that adds brightness and sweetness with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- ½ cup sugar
- ⅔ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 ¼ cup milk
- 2 teaspoons vanilla extract
- 4 tablespoons butter, melted (½ stick)
- 8 ounces blueberries
Lemon Glaze
- 1 ¾ cup powdered sugar
- ¼ cup lemon juice
- Zest of 1 lemon
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Heat the oven to 350ºF (175ºC) to ensure it’s ready for baking the pancakes evenly.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, cornstarch, baking powder, and salt, whisking them together to distribute evenly.
- Mix Wet Ingredients: In a small bowl, whisk together the egg, milk, vanilla extract, and 4 tablespoons of melted butter until smooth and well combined.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined to avoid overmixing, which keeps the pancakes tender.
- Prepare Sheet Pan: Line a sheet pan with parchment paper and grease it lightly with butter to prevent sticking and aid browning.
- Pour Batter: Pour the pancake batter into the sheet pan, spreading it evenly. Gently jiggle the pan to level the batter for uniform thickness.
- Make Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, lemon zest, and melted butter until the glaze is smooth and pourable.
- Swirl Glaze: Drizzle half of the lemon glaze over the batter and use a butter knife to create swirls, adding both flavor and visual appeal.
- Add Blueberries: Sprinkle the blueberries evenly over the top of the batter, gently pressing them in slightly.
- Bake Pancakes: Place the sheet pan in the preheated oven and bake for 15-20 minutes, checking doneness by inserting a toothpick in the center until it comes out clean.
- Finish and Serve: Remove the pancakes from the oven and drizzle the remaining lemon glaze on top along with extra blueberries if desired. Slice into squares and serve warm.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Use fresh or frozen blueberries; if frozen, do not thaw to avoid bleeding color into batter.
- The lemon glaze can be adjusted in thickness by adding more lemon juice or powdered sugar.
- Line your sheet pan with parchment paper for easier removal and cleanup.
- Check pancakes a few minutes before 15 minutes if your oven runs hot to prevent overbaking.
