Sheet Pan Blueberry Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
Make all your pancakes at once- no need to flip them and be cooking all morning!
  • 2 T. mild-flavored extra virgin olive oil, divided
  • ½ large ripe banana
  • 1 c. rolled oats
  • 1¼ c. unsweetened almond milk
  • 1 T. pure maple syrup (+ more to serve)
  • 1½ t. baking powder
  • 1 t. pure vanilla extract
  • 2 t. ground cinnamon
  • 1½ c. blueberries, divided
  • Optional:
  • 1 c. sliced strawberries, to serve
  1. Preheat your oven to 375°F and grease a small, rimmed baking sheet with a tablespoon of olive oil.
  2. In a high-powered blender or a food processor, combine the remaining olive oil, banana, rolled oats, almond milk, maple syrup, baking powder, vanilla extract, and cinnamon. Blend until thick and smooth.
  3. Pour the pancake batter onto the greased sheet pan and top with one cup of the blueberries.
  4. Place in the pre-heated oven and bake until the batter is set in the center, slightly puffed up, and golden brown around the edges, approximately 20-25 minutes.
  5. Remove from oven and cool for 10-15 minutes before slicing. Serve immediately with additional maple syrup, the remaining blueberries, and fresh, sliced strawberries, if desired. Enjoy!
Recipe by Mom Does Reviews at