Oven baked blueberry pancakes. These sheet pan pancakes are vegan, gluten-free, healthy and low in calories. The recipe is easy to make and family friendly.
Blueberry sheet pan pancakes! A family-friendly recipe
Did you ever make pancakes in the oven? Well, me neither, until a few days ago when I stood in the kitchen and had an epiphany. It happens to me so often, I am about to make something different but then there is this light bulb in my head… My original plan was to either make blueberry pancakes or a blueberry sheet cake. Then I asked myself, “why not make oven baked blueberry pancakes aka blueberry sheet pan pancakes?! I could just pour the pancake batter into my sheet pan and bake them in the oven”! I tried it out and I was surprised that the first try turned out so amazing!
Fluffy and soft oven baked blueberry sheet pan pancakes
So I was about to mix my regular batter for my 3-ingredient banana oat pancakes but then I noticed I ran out of oats. Oh well, since I am used to being a “mad scientist” I created a new recipe with rice flour and a few other ingredients. I wanted the batter to be pretty light colored because I think it makes a nicer contrast to the lovely blueberries. The oven baked blueberry pancakes turned out super soft, fluffy, and delicious. My recipe doesn’t contain any butter, oil, eggs, gluten or dairy! Yes, it’s vegan, gluten-free and pretty healthy. You can even make the glaze refined sugar-free.
How to make oven baked pancakes?
It took me less than 10 minutes to prepare the batter for these vegan oven baked pancakes with blueberries. You just need to whisk together 10 ingredients and you are ready to pour the batter into your sheet pan and bake it in the oven for about 20 minutes. The ingredients I am using for this recipe are available everywhere and I bet most people already have them at home.
Benefits of sheet pan pancakes
Regular pancakes are great, no question! But oven baked pancakes can be served all at the same time, which makes them family-friendly. I know it can be pretty annoying when you make pancakes for your family or friends, and they are all sitting hungry at the table, while you stand in the kitchen and flip a bunch of pancakes.
Not anymore, with these blueberry sheet pan pancakes. No more flipping, messing around with the batter, burning your fingers (well that’s me, haha). You just have to prepare the batter, which takes less than 10 minutes, and once the sheet pancakes are done, you can serve them all at the same time, and enjoy them still warm. Awesome right?
These oven baked blueberry pancakes are:
- Vegan
- Gluten-free
- Healthy
- Refined sugar-free
- Dairy-free
- Egg-free
- Delicious
- Soft
- Fluffy
- Done in 30 minutes
- Easy to make
- Family-friendly
Try out my oven baked blueberry pancakes
I hope you enjoyed this blog post and I can’t wait to hear back from you about my recipe. Feel free to comment below, and tag me in your Instagram or Facebook post with @elavegan and please also use #elavegan so that I can see your recreations.
Oven baked blueberry pancakes
Ingredients
Dry ingredients:
- 1 1/2 cup white rice flour (240 g)
- 1/3 cup shredded unsweetened coconut (30 g) *see recipe notes
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
Wet ingredients:
- 1 1/4 cup coconut milk or plant-based milk of choice (300 ml)
- 3 flax eggs (3 tbsp ground flax seeds + 9 tbsp water)
- 1/4 cup maple syrup (80 g) or more to taste
- 1 1/2 tbsp lime juice or apple cider vinegar
- 1 cup fresh blueberries (150 g) + more for the top
Instructions
- Make the flax eggs by mixing 3 tbsp ground flax seeds with 9 tbsp water in a bowl, set aside for 5-10 minutes.
- In a small bowl combine coconut milk, maple syrup, and lime juice, set aside.
- Put the dried shredded coconut into a food processor or coffee grinder and blend for a couple of seconds (skip this step if you use ground almonds).
- Combine all dry ingredients in a bowl and stir with a whisk.
- Add the flax eggs and the coconut milk to the bowl with the dry ingredients and whisk everything together until combined. Add blueberries and stir with a spoon.
- Pour this mixture into a lined sheet pan (mine measures about 8x11 inches / 20x28 cm). Use a smaller pan for thicker pancakes.
- Top with more blueberries and bake in the oven at 375 degrees F (190 degrees C) for 20-25 minutes.
- Let cool for about 5 minutes, carefully remove from the pan and cut into bars.
- Enjoy with maple syrup or any other sweetener (I used an icing which I made with Erythritol. click here for the recipe).
Notes
- You can use 30 grams of ground almonds or hemp seeds instead of dried shredded coconut.
- The nutrition facts are for one sheet pan pancake when you cut the batch into 12 slices.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Mine came out perfect with buckwheat flour.
That’s awesome, Tomo! Thanks for sharing. 🙂
I used a 1-1 gf flour (which contains rice flour) and mine turned out soggy in the middle. Every time I bake with flax eggs the middle is mushy. What am I doing wrong?
Hi Heather! The GF-flour blend probably contains also other flours or gums which aren’t suited for this recipe. Hopefully, you will give it another try with rice flour. 🙂
Is there a substitute for the flax eggs. I can’t have them?
Hi Karen, you could use chia eggs or 1/3 cup of applesauce might work as well.
Thanks Ela for creating fluffy and tasty, fuss free- no flipping each one, pancakes! I used brown rice flour, I suggest using a food scale if you use brown rice flour. I did and it measured out more than 1.5 C… I also used frozen wild blueberries instead of fresh bc that’s what i had on hand.
This will be a great brunch addition! Make it, youll be happy
Sounds amazing! Thank you very much for your great feedback, Tay! 🙂
So fluffy!! Delicious! Thanks for such a wonderful recipe. I also used brown rice flour as I didn’t have white rice flour and it was perfect!
Very pleased you liked this recipe, Kris! 🙂
Hi i love your recipies can i use a different flour like oats or spelt or any other? Thanks
Oat flour, buckwheat flour, and spelt flour should all work. However, since I haven’t made this recipe with any other flour (except rice flour) I cannot guarantee that the result will be the same. Please report back if you try out any of these flours. 🙂
Hi. Any substitute for coconut milk?!?
Cashew milk, almond milk, hemp milk… 🙂
Brilliant! I made them with brown rice flour because that’s what I had. These are delicious, fluffy and will be part of our rotation from now on. Thank-you so much!
Awesome! I am glad you liked the recipe. 🙂
Hi Ela, I’m excited to have found your blog! I have already made your spinach flat bread and love it!! Just wondering if you could freeze this slice? Looking for lunchbox ideas. I always love to know if they freeze ok. Thank you, Carrie
So glad you loved the spinach wraps. I didn’t try freezing these oven baked blueberry pancakes, so I am not sure if they freeze ok. Please report back if you try it out. 🙂
Hi Ela, have you tried with frozen blueberries? Do you think it would work?
Never tried it yet but I think it should work. Let me know if you give it a try, please. 🙂
This recipe looks amazing! Is there any way I can substitute the rice flour? I don’t have any. Thanks! I can’t wait to try!
Hi, Alice! You could use oat flour instead, but you will probably need to increase the amount of milk because oat flour absorbs more liquid. 🙂
I want to try these for my son, they look amazing.!! Due to multiple allergies in the house what else could I use besides, ground almonds, shredded coconut or sunflower seeds? Any other suggestions so that it is safe for ALL of my boys to eat?
Any ground seeds or nuts which they can eat would be fine, for example, hemp, pumpkin seeds etc. Hope this helps. 🙂
Ich liebe Blaubeer Pfannkuchen und aus dem Ofen schmecken die sicherlich auch super lecker 🙂
Ich bin auch immer ganz begeistert von deinen wundervollen Blaubeer-Pfannkuchen! Ja, probiers mal aus die im Ofen zu machen, spart echt Zeit, hihi 😀
Another amazingly easy recipe and sooooooo tasty! I used agave syrup because it was what I had in the cupboard but it still tasted great. My husband keeps sneaking pieces when he goes to the kitchen!
Yay, that’s wonderful, Alice! I am really happy both you and your husband like my recipe. Thanks for your great feedback 🙂
I tried this recipe and it’s absolutely delicious. My husband, my toddler daughter and my mom loved it. I baked it in a round cake pan because I didn’t have a square sheet pan. It turned out looking like a blueberry pie. We ate it for breakfast and enjoyed it with tea as dessert in the afternoon. Thank you so much for simple but delicious recipe.
That’s awesome, Victoria! I am so glad you and your family loved my recipe. Thanks for your great feedback 🙂
I love this unique pancake recipe, Ela! I’ve never seen anything quite like this. I love blueberry desserts and the fluffy texture is just amazing. Your recipe creation is so inspiring!
Thank you, Nisha! I am glad if my recipe creation is inspiring. Lots of love to you 🙂
Wow Ela, this creation is amazing! I love the ingredients and how simple the recipe is, thank you so much for sharing your lightbulb moment with us! Can’t tell you how much I love your recipes, always so creative, healthy and simple to follow! Thank you x
You are a sweetheart, Bo! It makes me really happy that you love my recipes (I love yours as well!). Have a wonderful day 🙂
Why have I never done this before!?!? Or better question–who ever thought “oh hey lets make a bunch of tiny cakes that you have to watch over and flip individually just to waste time” lol 😀 So genius though, and I love that you went with blueberry too because that is my favorite pancake variety to begin with. It’s like the casserole version of breakfast, although I would totally take a piece or two for dessert especially with that glaze????
Aww, thank you, Natalie! Yes, only after I tried it out I was like: “Wth was I doing my whole life”. 😀 It’s really fun to prepare pancakes like this. I hope you will love it as well, should you ever try it out. Much love 🙂
This recipe is so easy to make and the result is simply delicious! A must try! And i lromise everyone will love you for it!
Aww, that’s amazing, Christina! I am so excited that you tried out my recipe and I am really happy that you love it as well. 🙂