Blueberry Sheet-Pan Pancakes

Reasons to Love These Blueberry Sheet Pancakes 

They are quick and easy to make, requiring just one bowl and a baking sheet—no flipping needed! Their soft and fluffy texture makes them perfect for babies, toddlers, and the whole family to enjoy.

They are naturally sweetened with applesauce, meaning no added sugar, making them a healthy choice for little ones. They are also packed with juicy blueberries, providing natural sweetness, antioxidants, and a delicious burst of flavour in every bite.

They are ideal for meal prep, as they can be stored in the fridge or freezer for a quick and convenient breakfast or snack. They are highly customisable, allowing you to swap ingredients to suit dietary needs, whether dairy-free, egg-free, or gluten-free.

They are perfect for baby-led weaning, as their soft texture makes them easy for little hands to hold and self-feed. They are also great for on-the-go, making a mess-free option for lunchboxes, picnics, or busy mornings.

A wholesome and satisfying option that the whole family will love, from babies to adults!

Blueberry Sheet Pan Pancakes Recipe 

Ingredients:

• 1 ½ cups applesauce (unsweetened).
• 2 large eggs.
• ½ cup plain yoghurt.
• ½ cup milk (dairy or non-dairy).
• 3 tbsp unsalted butter, melted.
• 1 ½ cups plain flour.
• 2 tsp baking powder.
• 1 cup blueberries (fresh or frozen).

Instructions

1. Preheat the Oven: Set your oven to 180°C (350°F) and lightly grease or line a baking sheet (9x13 inches) with parchment paper.

2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the applesauce, eggs, yoghurt, milk, and melted butter until smooth and well combined.

3. Add the Dry Ingredients: Gently stir in the flour and baking powder, mixing until just combined. Avoid over-mixing to keep the pancakes light and fluffy.

4. Fold in the Blueberries: Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.

5. Bake the Pancakes: Pour the batter into the prepared baking sheet, spreading it evenly. Bake for 10-15 minutes, or until the top is set and a toothpick inserted in the centre comes out clean.

6. Cool and Serve: Allow the pancake to cool slightly before slicing into squares or strips. Serve as is, or with a drizzle of yoghurt, nut butter, or a sprinkle of cinnamon for extra flavour.

Tips for Success 

Use ripe or frozen blueberries: Fresh blueberries work great, but if using frozen, do not thaw before adding them to the batter. This prevents excess moisture from making the pancakes soggy.

Don’t overmix the batter: Stir until just combined to keep the pancakes light and fluffy. Overmixing can make them dense and chewy.

Line the baking sheet for easy removal: Use parchment paper or lightly grease the baking sheet to prevent sticking and make cleanup easier.

Adjust sweetness naturally: The applesauce provides natural sweetness, but you can add a drizzle of honey or maple syrup after baking for older kids or adults.

Check for doneness: Ovens vary, so start checking at 10 minutes. The pancake should be lightly golden, set in the centre, and a toothpick should come out clean.

Let it cool before cutting: To help it hold its shape, allow the pancake to cool for a few minutes before slicing.

Perfect for meal prep: Slice into squares or strips and store in the fridge or freezer for quick grab-and-go breakfasts. Reheat in the microwave, oven, or toaster for convenience.

Recipe Substitutions and Additions 

For a dairy-free version, swap the yoghurt and milk for plant-based alternatives such as almond, oat, or coconut yoghurt and milk. Use melted coconut oil instead of butter.

To make it egg-free, replace the eggs with flax eggs by mixing 2 tablespoons of flaxseed meal with 5 tablespoons of water and letting it sit for 5 minutes until thickened.

If you need a gluten-free option, use a 1:1 gluten-free flour blend instead of plain flour. Ensure the baking powder is also gluten-free.

Add a teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra flavor. This enhances the natural sweetness and gives a warm, comforting taste.

Mix in a tablespoon of chia seeds, ground flaxseed, or hemp seeds for added fibre and healthy fats to boost nutrition. If making this for older children or adults, mix in finely chopped nuts such as almonds or walnuts for some crunch.

Serving suggestions 

You can offer a variety of options to suit different ages and preferences. For babies, especially those just starting solids, you can serve the pancakes in small, soft strips or squares, making it easy for them to hold and chew. 

These pancakes are naturally sweet from the applesauce and blueberries, making them a perfect first food for little ones. If desired, you can offer them a small spoonful of plain, unsweetened yogurt on the side to introduce a creamy texture and additional probiotics, which are beneficial for digestion.

For toddlers, you can slice the pancakes into bite-sized pieces to make them easy to eat. To add more flavor and nutrition, serve them with a drizzle of nut butter, such as almond or peanut butter, or a light sprinkle of cinnamon. Nut butters provide healthy fats and protein, which are great for growing toddlers. 

For a more filling option, consider pairing the pancakes with a side of soft fruit slices, such as banana, pear, or apple, which can add variety and additional vitamins to the meal.

These pancakes can be served as a fun and wholesome breakfast or snack for older kids and adults. To make them a more substantial meal, top the pancakes with a few extra toppings, such as fresh blueberries, a drizzle of maple syrup, or a dollop of whipped cream. 

You can also serve them with a side of scrambled eggs or a smoothie to balance the meal with protein and extra nutrients. These pancakes are versatile and can be enjoyed in many ways, making them perfect for everyone, from babies to adults. Always ensure the pancakes are cool enough for your little ones to eat safely.

How to Store 

For short-term storage, keep the pancakes in an airtight container in the fridge for up to 3 days. Let them cool completely before storing to prevent condensation and fogginess.

For longer storage, freeze individual portions by cutting the pancake into squares or strips and placing them in a single layer on a baking tray. Once frozen, transfer them to a freezer-safe bag or container. They will keep well for up to 3 months.

To reheat, warm them in the microwave for 20–30 seconds, pop them in the toaster for a slightly crisp texture, or heat them in the oven at 160°C (320°F) for a few minutes until warmed through.

These pancakes are perfect for meal prep and make a quick, fuss-free breakfast or snack for babies, toddlers, and the whole family!

Equipment 

• Airtight container
• Measuring cups and spoons
• Baking sheet

Nutrition

Suitable for 6 months +

• CALORIES: 85 KCAL

• CARBOHYDRATES: 13G

• PROTEIN: 3G 

• FAT: 3G

• SODIUM: 50MG

• POTASSIUM: 60MG 

• FIBRE: 1G

• SUGAR: 4G

• VITAMIN A: 120IU

• VITAMIN C: 1MG 

• CALCIUM: 40MG 

• IRON: 0.6MG

Note: Nutritional values are estimates and may vary based on ingredient brands and portion sizes.