Emily Bites · by Emily Bites★ 5.0 (3)
Sheet Pan Blueberry Pancakes
NUTRITION · PER SERVING25M COOK
CAL 7%·PRO 11%
CARBS 23G62% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER6G TOTAL SUGAR
FAT 4G21% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Blueberry pancakes baked on a sheet pan instead of individually cooked, making breakfast for a crowd simple and fast. Fluffy, tender, and studded with fresh blueberries.
mainamericanbaked goodeggs🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 ½ cups skim milk
- 2 large eggs
- 6 tablespoons light butter (melted (I use Land O’Lakes light butter))
- 2 cups blueberries (or the fruit of your choice)
At a glance
PER SERVING · TIME 25M
CAL 7%·PRO 11%
CARBS 23G62% OF CAL
3G FIBER0G ADDED0G INTRINSIC15G OTHER6G TOTAL SUGAR
FAT 4G21% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 374mg
- Total sugar
- 6g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.