Easy Sheet Pan Blueberry Streusel Pancake
Bake a large batch of fluffy pancakes with a sweet blueberry filling and a crunchy streusel topping directly on a sheet pan for simple preparation and cleanup.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar (for batter)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons melted butter (for batter)
- 1 cup fresh or frozen blueberries
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup packed brown sugar (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 13×9 inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment paper.
- In a large bowl, whisk together the 1 1/2 cups flour, 3 tablespoons granulated sugar, baking powder, and salt for the batter.
- In a separate bowl, whisk the milk, egg, and 3 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
- Pour the batter evenly into the prepared sheet pan. Sprinkle the blueberries over the top of the batter.
- Prepare the streusel: In a medium bowl, combine the 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the 4 tablespoons cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Spread the streusel topping evenly over the blueberries and batter.
- Bake for 20 to 25 minutes, or until the streusel is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly on the pan before lifting out using the parchment paper overhang. Cut into squares and serve warm.
Notes
- You can prepare the streusel topping up to one day ahead and store it in the refrigerator.
- For make-ahead preparation, mix the dry batter ingredients and store them separately from the wet ingredients. Mix just before baking.
- If using frozen blueberries, do not thaw them before sprinkling them over the batter.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 18
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
- Cholesterol: 45