Tired of standing over the stove making pancakes one-by-one? Then it’s time for you to try oven-baked pancakes! These vegan blueberry sheet pan pancakes are made in the same way as regular pancakes but cooked all at once on a single baking tray in the oven. Perfect for busy mornings.
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We absolutely love having pancakes for breakfast but they are very much saved for the weekends here. With three kids to get ready for the day, there simply isn't time for pancakes on a weekday morning.
Until now that is.
These oven-baked pancakes are our new favourite breakfast discovery. Simply make the batter, pour into the oven and bake for 20-25 minutes while you get ready for the rest of your day. Then cut into slices and enjoy!
You can of course enjoy these on the weekend too. I do find it slightly galling to stand by the stove making pancakes one-by-one for everyone, only to end up eating mine on my own at the end after everyone else has finished.
Making oven-baked pancakes solves that problem.
Why bother making oven-baked pancakes?
Pan-cooked pancakes are pretty awesome as they are, right? If you're wondering why bother to make yours in the oven the simple answer is time.
It's just so much quicker and easier.
You mix the ingredients in the same way but then - instead of standing at the stove frying each pancake individually - you whack the lot in the oven and get on with something else for the next 20-25 minutes while your oven does all the hard work. Result!
Brilliant for babies and toddlers
These oven-baked pancakes are perfect for babies and toddlers.
They can be cut into strips or squares for little fingers to grasp - ideal if you're doing baby led weaning.
And the fact that you don't have to fry each one individually - as they're baked in the oven - makes them much easier to make if you have a child needing your attention.
These pancakes are suitable for vegans. If you have a baby or child with an egg or dairy intolerance these will be ideal for you.
How difficult is this recipe to make?
This recipe is so easy to make.
It's really as simple as mixing the ingredients together, following the steps below.
Then pour the lot into a prepared baking tray or tin and bake in your preheated oven.
Easy peasy!
What equipment do you need?
You don't need any specialist equipment to make this recipe just:
What should you serve with these oven-baked pancakes?
These pancakes are very versatile and go well with many different toppings. Here are some of my favourites:
- coconut yoghurt
- extra blueberries
- maple* or agave syrup*
- raspberries
- almond* or other nut butter
- blueberry compote
More vegan pancake recipes
If you like these oven-baked pancakes you might like these recipes too:
Can you freeze these pancakes?
Yes. Cut into slices, allow to cool completely and then freeze in an air tight container.
To stop them sticking together freeze them spread out flat on a tray for an hour before transferring to your container. Alternatively place a piece of non-stick baking paper between each pancake slice before freezing.
Allow to defrost thoroughly before reheating - reheat in the microwave or in a pan.
What ingredients do you need?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these blueberry sheet pan pancakes you will need the following ingredients:
- 225g plain flour (or wholemeal, spelt or a blend of wholemeal and plain)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 450ml milk, I used oat milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 100g blueberries, fresh or frozen
- extra blueberries, maple syrup, coconut yoghurt to serve
How to make blueberry sheet pan pancakes
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Before starting preheat the oven to 180°C (fan)/200°C/gas mark 6 and lightly grease a baking tray and line with non-stick greaseproof paper.
1. Put 450ml milk into a jug with 1 tablespoon lemon juice and 1 teaspoon vanilla extract and leave to rest for a few minutes.
2. Place 225g plain flour into a mixing bowl with 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda (baking soda).
3. Whisk the flour, baking powder and bicarbonate of soda together to combine.
4. Pour the milk mixture into the flour mixture and whisk until smooth.
5. Pour into the baking tray and tilt until you have an even depth all around. Push the blueberries into the batter. Bake for 20-25 minutes until risen and turning golden on top.
6. Remove from the tin and cut into squares or slices. Serve with more blueberries and maple syrup or your favourite pancake toppings.
Blueberry oven baked pancakes
Ingredients
- 225 g plain flour or wholemeal, spelt or a blend of wholemeal and plain flours
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda baking soda
- 450 ml milk I used oat milk
- 1 tablespoon lemon juice or cider vinegar or white wine vinegar
- 1 teaspoon vanilla extract
- 100 g blueberries fresh or frozen
To serve
- extra blueberries
- maple syrup
- coconut yoghurt
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Lightly grease a baking tray and line with non-stick greaseproof paper.
- Put 450ml milk into a jug with 1 tablespoon lemon juice and 1 teaspoon vanilla extract and leave to rest for a few minutes.
- Put 225g plain flour into a mixing bowl with 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda. Whisk to combine.
- Pour the milk mixture into the flour mixture and whisk until smooth.
- Pour into the baking tray and tilt until you have an even depth all around. Push the blueberries into the batter.
- Bake for 20-25 minutes until risen and turning golden on top.
- Remove from the oven and cut into squares. Serve with extra blueberries and maple syrup.
Notes
Nutrition
Pin oven baked blueberry pancakes for later
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Kayden
Wasn't a big fan, not sure if it was just my taste. It was quite eggy and didn't taste very sweet. The inside was a bit weird and just didn't really taste like a pancake