Blueberry Sheet Pan Pancakes (gluten-free)

These Blueberry Sheet Pan Pancakes are a must try for breakfast! It’s an easy recipe to prep for breakfast and it’s also gluten-free, dairy-free and freezer-friendly.

Our family’s love and obsession for all things pancakes is truly wild. It is always our go-to breakfast option or really any time of the day option. And this blueberry version is one of our favorite pancake variations yet!

I love adding in the freeze-fried berries for flavor and color here and then folding in some extra blueberries to the batter too. My kid get so excited about eating “blue pancakes” too. And these are such an easy grab and go breakfast once you have a batch cooked and stored in the fridge or freezer. Heat them up for a quick breakfast or snack any day of the week.

Tip: Keep half the batch in the freezer when you make them! That way you have an easy healthy breakfast that just needs to be reheated for crazy mornings

What ingredients are in gluten-free blueberry sheet pan cakes:

• Applesauce – you can also use ripe bananas too instead!
• Eggs – I haven’t tested this with flax egg or egg replacer – with almond flour it can be a bit tricky
• Non-dairy milk – you can really use any milk you want. Almond, coconut, even cow’s milk works well
• Avocado oil – or use melted butter, coconut oil or olive oil
• Vanilla extract – a staple for extra flavor
• Almond flour – I haven’t tested another flour here
• Freeze dried blueberries – I blend these in to make the sheet pan pancakes blue!

How to make blueberry sheet pan pancakes:

1. Preheat oven to 425 degrees F and coat a 9×13 rimmed sheet pan with nonstick spray, making sure to get the sides and corners
2. In a blender, add the eggs, milk, oil and vanilla until combined and smooth
3. Mix in the almond flour and baking powder and freeze dried blueberries (fold in extra blueberries if adding)
4. Pour batter onto the prepared pan and tap the pan on the counter a few times to even out and flatten the batter
5. Bake for about 25 minutes until a toothpick inserted into the center comes out clean and edges are golden
6. Allow to cool for a minute or so, then slice into portions.
7. Serve with your choice of toppings!

Tips for success:

• You can serve this with any toppings you want! Applesauce, yogurt, maple syrup or any desired toppings
• In addition to the freeze dried blueberries in the batter, you can also add in some fresh or frozen blueberries into the batter too
• If blueberries, aren’t your thing, add in some freeze dried strawberries instead!
• I like making these pancakes “blue” by blending the freeze dried blueberries in. Technically it’s optional but I think it’s a fun way to spice things up a bit. Blending actual blueberries would make these a bit too watery
• This is a great freezer-friendly recipe to make and keep on hand as well

A few other delicious break recipes to make for the family:

Gluten-free Cottage Cheese Pancakes

Easy Gluten-free Blueberry Oatmeal Cups!

Vegan Pumpkin Sheet Pan Pancakes (gluten-free)

Gluten-free Sheet Pan Pancakes