All Recipes - Sheet Pan Blueberry Pancakes with Roasted Blueberry Compote

Sheet Pan Blueberry Pancakes with Roasted Blueberry Compote



Whisk together a simple whole grain pancake batter, pour it into a sheet pan, top with fresh berries, and bake while roasting a quick blueberry-orange compote on the side.

Sheet Pan Blueberry Pancakes with Roasted Blueberry Compote

Total Time: 45 minutes

Servings: 5

Ingredients

  • 2 large eggs
  • 1 cup Greek yogurt, nonfat
  • 1/2 cup milk, soy
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup blueberries
  • 1/2 cup strawberries, sliced

Roasted Blueberry Compote

  • 1 1/2 cups blueberries
  • 1 tbsp maple syrup
  • 1/2 tsp orange zest
  • 1 tsp orange juice, fresh

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. In a bowl, whisk eggs, Greek yogurt, milk, maple syrup (or honey), and vanilla until smooth.
  3. In a separate bowl, combine whole-wheat flour, baking powder, baking soda, cinnamon, and salt.
  4. Add wet ingredients to dry ingredients, stirring gently until just combined (don’t overmix).
  5. Pour batter evenly onto the prepared sheet pan, spreading gently to corners.
  6. Scatter fresh blueberries and sliced strawberries evenly over batter.
  7. Bake 12–15 minutes until puffed, golden-brown edges appear, and pancakes are firm to the touch.
  8. In a small casserole dish, toss blueberries, maple syrup, orange zest, and juice together.
  9. Roast at 425°F alongside pancakes for about 8–10 minutes, until blueberries soften and release juices.
  10. Remove and cool slightly.
  11. Mash lightly with a fork for a jammy texture.

Serving Suggestions

MIND-Friendly Ingredients in This Recipe

  • Berries: 1


Published: Apr 03, 2025