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Easy Sheet Pan Blueberry Streusel Pancakes

Close-up of a square slice of Easy Sheet Pan Blueberry Streusel Pancake with visible blueberries and crumb topping.
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Make a large batch of fluffy blueberry pancakes right on a sheet pan, topped with a simple, buttery streusel for minimal cleanup.

Ingredients

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  • 2 cups all-purpose flour
  • 4 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups milk
  • 1/2 cup melted butter, plus extra for greasing
  • 1 cup fresh or frozen blueberries
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Grease a 13×9 inch baking sheet with butter or cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt for the pancake batter.
  3. In a separate bowl, whisk the eggs, milk, and 1/2 cup melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix; a few lumps are fine. Gently fold in the blueberries.
  5. Pour the batter evenly onto the prepared sheet pan.
  6. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Sprinkle the streusel topping evenly over the pancake batter.
  8. Bake for 18 to 22 minutes, or until the edges are set and a toothpick inserted near the center comes out clean.
  9. Let cool slightly on the pan before slicing into squares for serving.

Notes

  • For frozen blueberries, do not thaw them before adding them to the batter.
  • Serve immediately with maple syrup or powdered sugar.
  • You can use any milk substitute, such as almond or oat milk, for this recipe.

Nutrition

Find it online: https://afripaket.com/easy-sheet-pan-blueberry-streusel-pancake/