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–+ servings
A slice of Easy Sheet Pan Blueberry Oatmeal Pancakes topped with banana slices and blueberries sits on a white plate with a fork. Nearby are a napkin, a bowl of banana slices, a bowl of syrup, and a dish of whipped cream.

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.
Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients
 

  • 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 18x13-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.
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: 518mgFiber: 5gTotal Sugar: 11g— Natural Sugar: 11g— Added Sugar: 0gCalcium: 182mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.