Easy Sheet Pan Blueberry Streusel Pancake
Bake fluffy blueberry pancakes directly on a sheet pan and top with a simple streusel for an easy breakfast or brunch that serves a crowd with minimal cleanup.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar (for batter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup packed brown sugar (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Grease a 13×9 inch baking sheet lightly.
- In a large bowl, whisk together the 1 1/2 cups flour, 2 tablespoons sugar, baking powder, and salt for the batter.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the blueberries.
- Pour the batter onto the prepared sheet pan and spread it evenly.
- Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping evenly over the pancake batter.
- Bake for 20 to 25 minutes, or until the streusel is golden brown and a toothpick inserted near the center comes out clean.
- Cut into squares and serve warm.
Notes
- You can prepare the streusel topping up to one day ahead and store it in the refrigerator.
- If using frozen blueberries, do not thaw them before adding them to the batter.
- For easy serving, score the pancake into squares while it is still warm on the pan.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 7
- Cholesterol: 45