Feeding a crowd in the morning can be… tricky. Especially if everyone is wanting pancakes. While pancakes are a staple breakfast food, they aren’t exactly ideal when it comes to feeding a family when you wall want to sit down and enjoy a meal together. That’s where these Whole Wheat Blueberry Sheet Pancakes come in!
Sheet pancakes are super simple to make, and the best part is that everyone can enjoy them fresh, warm, and at the same time together. Never mind that pancakes bake themselves and you don’t have to hover over the stove for nearly an hour just to make sure you don’t under or over cook each pancake.
I made these Whole Wheat Blueberry Sheet Pancakes a little better-for-you by using a whole wheat white flour. But, really? That’s the only change that I made. There’s no sugar added to these pancakes and they’re loaded up with fresh blueberries. So, you can feel good about what you’re eating and sharing with your family!
These sheet pancakes are a great make ahead recipe too. I like to make up a sheet of them, cut them up, and divide them between being eaten during the week and putting the rest in the freezer to enjoy another time.
Serve these fluffy and delicious sheet pancakes with some fruit on the side and some sugar-free syrup or honey and call breakfast (or brunch) done! This one pan 12 minute set up of 12 servings of warm homemade blueberry pancakes couldn’t be any easier to make.
TheSkinnyFork.com Quick and easy to make pancakes for a crowd! 12 servings of fresh healthy homemade blueberry pancakes in no time at all. Prep Time: 10 Minutes • Cook Time: 12 Minutes
Servings: 12 • Serving Size: 1 Pancake • Calories: 174 • Fat: 6 g • Saturated Fat: 3 g • Carb: 25 g • Fiber: 2 g • Protein: 5 g • Sugar: 2 g • Sodium: 293 mg
• 2 2/3 C. Whole Wheat White Flour
• 2 1/4 Tsp. Baking Powder
• 1 1/4 Tsp. Baking Soda
• 1 Tsp. Salt
• 3 C. Unsweetened Almond Milk
• 3 Whole Large Eggs
• 1/4 C. Unsalted Butter
• 1 1/2 C. Fresh Blueberries
Directions:
Preheat the oven to 425 degrees F. and lightly coat a 12x18” baking sheet with non-stick baking spray.
In a medium bowl, whisk together the 2 2/3 C. flour, 2 1/4 Tsp. baking powder, 1 1/4 Tsp. baking soda, and 1 Tsp. salt; set aside.
In another large bowl, whisk together the 3 C. milk, 3 eggs, and 1/4 C. melted butter.
Add the dry ingredients to the wet until just combined.
Allow the batter to sit for about 10 minutes.
Spread the batter out over the sheet pan and sprinkle the 1 1/2 C. fresh blueberries over the top of the batter.
Place the baking sheet into the oven for about 12 minutes or until the edges are starting to brown and an inserted toothpick comes out clean.
Once done, remove from the oven and cut evenly into 12 pieces.
Serve right away and enjoy!
Step-by-Step Photos:
Nutritional Claims: Balanced • Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free •Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
