Whipping up some Blueberry and Orange Sheet Pan Pancakes is a tasty way to serve deliciously flavored pancakes to a lot of people without having to stand at the stovetop griddle forever. You're welcome! 😉
For other delicious breakfast recipes to easily feed a crowd of hungry folks, or for preparing now and eating later, check out the following: Peanut Butter and Jelly Baked Oatmeal, Hash Brown Breakfast Pizza, Corned Beef Hash Frittata, and Egg Sandwich Breakfast Casserole just to name a few.
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Table of Contents Found Here
- The ingredients:
- Ingredient information:
- Kitchen tools and equipment needed:
- Add-in and swap-out suggestions:
- Can sheet pan pancakes be frozen after baking?
- Can sheet pan pancakes with orange and blueberries be made with gluten-free flour?
- Can frozen blueberries be used in place of fresh blueberries?
- How many servings does this recipe make?
- Tips and tricks for recipe success:
- Can other types of milk be used to make these sheet pan pancakes?
- Additional pancake recipes you'll enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredients:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
BLUEBERRIES - I used approximately 2 cups of washed and dried fresh blueberries for this recipe. Please see the add-ins or swap-out section below if you'd like to use something other than blueberries.
ORANGES - For plenty of fresh orange flavor, use plenty of zest. You'll need about two tablespoons of fresh orange zest and two tablespoons of fresh orange juice. Always zest fresh citrus fruit before juicing. For additional suggestions for ingredient swaps, please see the section below.
BUTTER - I always use salted butter. Melted butter is used for flavor and brushed in the sheet pan to provide easier pancake release after baking. I also recommend adding additional butter to the sheet pan pancake slices before eating, but that's a personal choice.
FLOUR - I used unbleached all-purpose flour with a medium gluten content. Feel free to use cake flour or self-rising flour if you prefer, but if you use self-rising flour, skip the baking powder called for in the ingredients list. Using a measure per measure gluten-free flour may also be a good option if gluten is a concern.
BAKING POWDER - Baking powder is the leavening agent needed to give rise and a fluffy texture to these pancakes. Do not omit this ingredient.
GRANULATED SUGAR - These pancakes are not overly sweet, thanks to a limited amount of granulated sugar. If you prefer your pancakes to be noticeably sweet in flavor, feel free to add an additional 1-2 tablespoons of granulated sugar to the batter before baking. The choice is yours.
VANILLA EXTRACT - Pure vanilla extract, not imitation vanilla, is always the #1 choice for best flavor. I used extract, but you can use vanilla paste or pure vanilla beans if available.
EGGS - Always use large eggs and bring them to room temperature for their most effortless incorporation into other ingredients. To rapidly bring eggs to room temperature if you've forgotten to remove them from the refrigerator and place them in a bowl with warm water for approximately 10 minutes.
MILK - I used whole milk, but feel free to use 1% or 2% milk. For other milk substitution suggestions, please see the substitution section below.
MAPLE SYRUP - I prefer using 100% pure maple syrup from the sap of maple trees instead of imitation maple syrup (pancake syrup), but the choice is yours.
SALT - This recipe is written using kosher salt. Please see the gray box below if using table salt.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
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Kitchen tools and equipment needed:
- offset spatulas (large and small)
- rimmed half baking sheet
- whisk
- mixing bowls
- silicone spatula
- microplane (for zesting oranges)
- citrus juicer
- pastry brush
- microwave safe bowls, optional (for melting butter)
- kitchen scale (optional)
- measuring cups and spoons
- kitchen timer
- oven gloves
Add-in and swap-out suggestions:
As I mentioned in the ingredient information section above (and the corresponding video), feel free to use any variety of oranges instead of Mandarin oranges if desired.
Or, you can omit oranges altogether or swap lemon, lime, or grapefruit zest and juice if you prefer those flavors to orange.
If you'd like to use raspberries or blackberries in place of blueberries, or in addition, feel free to fold them into the pancake batter before baking.
Want to add chocolate chips and nuts? Why not? Instead of folding them into the pancake batter, I recommend sprinkling them on top of the batter before baking.
The same goes for banana slices. I'd add them to the top of the pancake before baking and sprinkle the banana slices with additional granulated sugar (if desired) before baking for a deliciously caramelized banana finish!
Want to ramp up the maple flavor of the pancake? Adding ½ teaspoon of maple extract into the pancake batter before baking will do the trick!
Can sheet pan pancakes be frozen after baking?
You bet!
Bake the pancake thoroughly and then allow to cool. Slice into desired portions, layer the slices between parchment paper and freeze in an airtight freezer container for up to 2 months.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
Can sheet pan pancakes with orange and blueberries be made with gluten-free flour?
Yes.
As mentioned in the ingredient section above, feel free to use your favorite measure for measure gluten-free flour replacement if needed.
Can frozen blueberries be used in place of fresh blueberries?
Frozen berries of any kind may be used in this recipe. However, it is best to add frozen berries (do not thaw) and fold them gently into the batter to avoid a significant color transformation of the batter.
How many servings does this recipe make?
As written, this recipe makes eight large-size servings of sheet pan pancakes.
Of course, you can always slice the pancakes into smaller portions, more servings per tray.
Tips and tricks for recipe success:
After baking, run a large offset spatula between the sheet pan and the pancake to loosen any pancake or berries stuck to the pan.
Also, run a butter knife or small offset spatula around the outside of the pan to help loosen the pancake in case of sticking.
If using frozen berries, do NOT thaw them before adding them to the batter to avoid color bleeding.
Brush melted butter mixed with maple syrup directly over the top of the sheet pan pancake right out of the oven while it is still warm.
Always use salted butter for optimal flavor in any final dish.
Can other types of milk be used to make these sheet pan pancakes?
Almond, oat, lactose-free, soy, and coconut milk are excellent choices when avoiding dairy.
Additional pancake recipes you'll enjoy:
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Blueberry and Orange Sheet Pan Pancakes
Equipment
- dough whisk optional
- microplane for zesting oranges
- citrus juicer optional for juicing oranges
- kitchen scale optional
Ingredients
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups milk
- 2 large eggs
- 8 tablespoons (1 stick) butter, divided
- 2 tablespoons fresh orange zest
- 1½ teaspoons pure vanilla extract
- 3 tablespoons fresh orange juice, divided
- 2 cups fresh blueberries
- 3 tablespoons pure maple syrup
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Brush 2 tablespoons of melted butter on the bottom and up the sides of a rimmed baking sheet. Set aside.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Set aside.
- Whisk together the room temperature eggs, 4 tablespoons melted and cooled butter, milk, orange zest, vanilla extract, and 2 tablespoons orange juice in a medium-sized bow.
- Pour the egg and milk mixture into the dry ingredients and stir well to combine, but do not overmix. A few lumps in the batter are desired. Allow the batter to set for 5 -7 minutes to thicken slightly.
- Once the batter has thickened slightly, add the blueberries and fold gently with a spatula to combine. Pour the pancake batter evenly into the prepared sheet pan making sure to distribute the blueberries evenly throughout the batter.
- Carefully slide the baking sheet into the preheated oven on the center rack and bake for 30-32 minutes, rotating the baking sheet half way through the baking process.
- While the pancake is baking, whisk together 3 tablespoons of pure maple syrup, 2 tablespoons of melted butter, and 1 tablespoon of fresh orange juice in a small bowl.
- After 30-32 minutes the pancake should be lightly golden brown in the center and darker around the edges. Remove to a cooling rack and brush the entire surface with the melted butter and syrup mixture while still hot.
- Cool for 1-2 minutes before running a small offset spatula or butter knife round the edge of the pan (between the pan and pancake), and use a large offset spatula to gently lift and loosen the pancake from the sheet pan. Once loose, cut the pancake into desired size servings.
- Serve with additional maple syrup and butter. Enjoy!
Nutrition
I sincerely hope you'll enjoy making (and eating) these delicious sheet pan pancakes with blueberries and orange as much as I've enjoyed bringing them to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Mark says
These tasted delicious, both out of the oven and reheated.
Renée says
I'm so glad you enjoy the taste and texture of these sheet pan pancakes.
Thanks so much for letting me know and also for the 5 star rating.
Renée