Easy Sheet Pan Blueberry Oatmeal Pancakes

These hearty sheet pan pancakes let you feed the whole family—or a whole hungry crew—without standing over the stove flipping one flapjack at a time. And they just might be the ultimate meal prep move: bake once, slice into 12 squares, and stash them in the freezer, then warm one in the microwave or oven whenever you need a scrumptious morning meal in minutes.

I love the staying power built into every slice. Oats, eggs, ripe bananas and blueberries come together to deliver 11 grams of protein and 5 grams of fiber per square, with no added sugar in the base. The bananas lend natural sweetness and moisture, while eggs bring satisfying protein and oats add hearty whole-grain goodness.

You can also easily make them dairy-free with your favorite plant-based milk or gluten-free by choosing certified gluten-free oats. 

Here’s the story behind this one

It’s based on my Jumbo Oatmeal Pancake, which I make on the stovetop, one glorious pancake at a time. That works beautifully when I’m cooking for one or two… but recently I had a house full of company staying for a few days, and I needed crowd-pleasing meals that were universally loved and easy to pull off. Pancakes are always a sure thing—but the last thing I wanted was to babysit the griddle, pancake by pancake, while everyone else was chatting over coffee.

So I tried something new: I scaled the ingredients way up, added baking powder for lift and loads of blueberries, poured the batter into a sheet pan, showered the top with even more berries, slid it into the oven, and let it do its thing. Thirty minutes later, everyone got a warm, golden square at the same time… and I actually got to sip my coffee while it was still hot. It’s been my lazy-morning secret weapon ever since… right alongside these Sheet Pan Pancakes. 

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Why these blueberry beauties belong in your breakfast rotation

• No flipping required. The entire batch bakes together on one 18-by-13-inch sheet pan, then gets sliced into 12 grab-and-go squares. 
• Naturally sweet. Four ripe bananas provide plenty of sweetness, so there’s no added sugar in the pancake base. 
• Blueberries everywhere. Three full cups go into the pan—some folded through the batter and the rest scattered over the top for juicy pops in every bite. And for an extra blueberry boost, spoon on my Blueberry Chia Jam (or keep things classic with a drizzle of maple syrup, a dollop of vanilla yogurt or a spread of your favorite nut butter)
• Meal-prep magic. Refrigerate leftovers for 4 to 5 days or freeze them for up to 2 months, then warm a square whenever you want.

Two quick but important notes before you start:

1. Use the right oats: This recipe works with either quick-cooking rolled oats or old-fashioned rolled oats—use whichever you have on hand (more on the texture difference in the notes below). But please do NOT use steel cut oats of any kind, including instant or quick-cooking steel cut. They won’t soften enough, even in this longer bake, and you’ll end up with firmer, grittier squares.
2. Pan size & scaling: This recipe is written for a full-size half sheet pan (18×13 inches) and makes 12 servings. Want a smaller batch? Just halve everything and bake it in a quarter sheet pan (13×9 inches; a standard 9×13 baking pan works too for about 6 servings. Halved, that’s 2 ½ cups oats, 2 mashed bananas (about 1 cup), 4 whole eggs, 1 cup milk, 1½ teaspoons each of vanilla and baking powder, ½ teaspoon maple extract, 1 teaspoon cinnamon, ¼ teaspoon salt, and 1½ cups blueberries. The batter depth stays about the same, so keep the oven at 375°F and start checking for doneness around the 25-minute mark.

Clearly, I’m always looking for new ways to make oats, berries and pancakes more exciting at breakfast. If you’re on the same wavelength, my Blueberry Protein Breakfast Pastries are fluffy and portable, while my Protein Oatmeal Bowl turns oats, egg whites and berries into one seriously satisfying morning meal.

And for a more classic weekend stack, try my Lemon Ricotta Pancakes with their easy blueberry topping… and my Blueberry Muffin Overnight Oats for those mornings when having breakfast waiting in the fridge feels like a small miracle!

Try my Cherry Baked Oatmeal next!

(5 stars) 8 ratings

Easy Sheet Pan Blueberry Oatmeal Pancakes

These easy oatmeal pancakes bake on one sheet pan—no flipping required! Naturally sweetened with ripe banana, filled with blueberry bliss, and perfect for feeding a crowd or stocking the freezer.

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Yield: 12 servings

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

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Ingredients

 

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• ▢ 5 cups quick-cooking rolled oats or old-fashioned rolled oats
• ▢ 4 large ripe bananas, mashed (about 2 cups)
• ▢ 8 large whole eggs*
• ▢ 2 cups milk of choice, almond milk, skim milk, or any milk of choice
• ▢ 1 tablespoon vanilla extract
• ▢ 1 teaspoon maple extract or natural flavor
• ▢ 1 tablespoon baking powder
• ▢ 2 teaspoons ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ 3 cups blueberries, fresh or frozen, divided (1 cup is reserved for the top)
• ▢ Nonstick oil spray, for the pan

Ingredient Details to Know

*You can replace the 8 whole eggs with 2 cups egg whites (about 16 egg whites, or one 16-oz carton liquid egg whites), or with 4 whole eggs + 8 egg whites for a lighter option. You can also use an equivalent amount of egg substitute—just stick with the equivalent of 8 whole eggs or 2 cups egg whites.

Instructions

 

• Preheat the oven to 375°F. Generously coat an 18×13-inch half sheet pan with nonstick oil spray (get the corners and sides!), or line it with parchment paper and mist the parchment.
• In a large bowl, mash the bananas until fairly smooth. Add the eggs, milk, vanilla extract, and maple extract, and whisk until the eggs are fully beaten and everything is well combined.
• Stir in the oats, baking powder, cinnamon, and salt until everything is evenly moistened. Let the batter rest for 5 minutes so the oats can begin to soften—it will thicken up slightly as it sits.
• Gently fold in 2 cups of the blueberries, keeping the remaining 1 cup reserved for the top.
• Pour the batter into the prepared sheet pan and spread it into an even layer, all the way to the corners, using a spatula or the back of a spoon. Scatter the reserved 1 cup of blueberries evenly over the top.
• Bake for 28 to 33 minutes, until the top is golden, the center is set, and it springs back when lightly pressed. If the top is browning too quickly, loosely tent the pan with foil for the final few minutes.
• Let cool in the pan for 5 to 10 minutes, then cut into 12 squares. Serve warm, topped with extra berries, a drizzle of maple syrup, a dollop of Greek yogurt, or a smear of nut butter.

Notes

• Toppings galore. Pile on extra blueberries and other favorite fruits. For a sweeter, more indulgent finish, drizzle on maple syrup or melty nut butter, or dollop on Greek yogurt. A squirt of whipped cream works too. All delicious.

• Frozen blueberries work great. No need to thaw. To keep them from bleeding too much and turning the batter purple, fold them in straight from the freezer and mix gently.

Tossing them with a tablespoon of the dry oats first also helps keep them suspended so they don’t all sink to the bottom.

• Make-ahead & storage. These squares are perfect for meal prep! Once cooled, store in an airtight container in the fridge for up to 4 to 5 days, or freeze for up to 2 months. Reheat in the microwave for 20 to 30 seconds, or warm in a 350°F oven until heated through, for a grab-and-go breakfast all week long.

• Type of oats. Here’s my honest guidance so you can pick your texture:

• Quick-cooking rolled oats give the most pancake-like result. They’re steamed and rolled extra thin, then cut into smaller pieces, so they drink up moisture fast and soften beautifully in the oven—delivering the softest, most tender squares.
• Old-fashioned rolled oats work well, too (unlike in my stovetop Jumbo Oatmeal Pancake, where they don’t have time to soften). Because this version bakes for a good half hour with plenty of milk, old-fashioned oats soften right up. You’ll just get a heartier, chewier, more classic baked-oatmeal texture rather than a lighter pancake one. I happen to love this texture—it’s all about personal preference! And if you want old-fashioned oats to behave more like quick oats, simply pulse them a few times in a blender or food processor before mixing.
• Steel cut oats (including instant or quick-cooking steel cut)—skip them. Steel cut oats are the whole oat groat simply chopped into dense little pieces, and they need 20 to 30 minutes of simmering in liquid to soften. Even in this longer bake they’ll stay too firm and gritty, so they’re not recommended for this recipe.

Bottom line—reach for quick-cooking rolled oats for the most tender, pancake-y squares; use old-fashioned for a heartier, chewier, baked-oatmeal vibe; and save the steel cut for your morning bowl of oatmeal.

• If you don’t eat bananas, here are a few simple swaps:

• Applesauce: Replace the 4 bananas with 2 cups unsweetened applesauce. Because applesauce isn’t as naturally sweet as ripe banana, whisk 3 to 4  tablespoons of maple syrup in with the wet ingredients. The bake will be a touch flatter with a mild apple flavor and have a soft, tender texture—just add a few extra minutes in the oven to fully set. One heads-up: with the maple syrup, this version is lightly sweetened rather than no-added-sugar.
• Pumpkin purée: Replace the bananas with 2 cups pure pumpkin purée. The batter will be thicker, so spread it out well in the pan. Bake a few minutes longer to fully set. The flavor will be less sweet and slightly more “eggy,” so I recommend adding a sprinkle of pumpkin pie spice, and/or finishing with a drizzle of maple syrup for balance.

My personal take: Banana gives the fluffiest texture and best flavor (it’s my favorite!), with applesauce as a close runner-up. Pumpkin makes for a denser, heartier bake—perfect if you’re craving a cozy fall twist with an added sprinkle of pumpkin pie spice and drizzle of maple syrup.

• For a Mega Protein Boost:

• Protein Powder: Stir 2 scoops of protein powder (about 40 grams of protein total) right into the batter. Because protein powder absorbs moisture, add an extra ¼ to ½ cup of milk so the batter stays thick but spreadable (start with just 1/4 cup and see how it feels). Vanilla protein powder works beautifully with the blueberries. Keep the vanilla and maple extracts for extra flavor. Since the batter will be a bit thicker, the bake may need a few extra minutes in the oven to fully set. One note: if you’re sensitive to that distinct “protein powder” taste, this option may not be your favorite.
• Peanut Butter Powder: You can also stir peanut butter powder right into the batter—¼ cup adds a nice protein bump and a subtly nutty flavor that pairs so well with blueberries. Since the extra powder thickens the batter, add about ¼ cup more milk so the bake stays tender and doesn’t turn out too dense. Another delicious option is to bake the pancakes as directed, then spread prepared peanut butter over the top (mix the peanut butter powder with water according to the package directions) for an extra protein boost and a PB-and-blueberry vibe.

Watch how to make it!

Author: Joy Bauer, MS, RDN, CDN

Course: Breakfast

Nutrition Information per serving

Serving Size: 1 squareCalories: 240Carbohydrates: 39gProtein: 11gTotal Fat: 6g— Unsaturated Fat: 4.5g— Saturated Fat: 1.5gCholesterol: 125mgSodium: 150mgPotassium: 478mgFiber: 5gTotal Sugar: 11g— Natural Sugar: 11g— Added Sugar: 0gVitamin C: 7mgCalcium: 182mgIron: 2.3mg

Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.

I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!