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Upside Down Sheet Pancake with Blueberries

Sheet Pan Pancake

You can stand there at the stove and flip pancake after pancake, or you can ditch your spatula entirely and spend more time at the breakfast table with family. Yes, spatula-less pancakes are possible. Simply pour pancake batter directly into a sheet pan and bake it. Voila!

We have found that the sheet pan method of making pancakes keeps these breakfast favorites fantastically fluffy. With that certainty we decided to take it a step further. Now that the spatula is gone, we wondered if we could eliminate the manual pour of maple over stacks by including it in the bake. The result? An Upside Down Sheet Pancake that is more akin to a pastry.

Upside down cakes spotlight seasonal produce under a glistening layer of maple or caramel. Because stacks of pancakes soak in puddles of maple syrup, we thought we’d bake the batter atop a sea of this wholesome sweetener.

The most time consuming step in this recipe is reducing the maple syrup. This takes about 20-22 minutes. But, it is a largely hands off step and your kitchen will be as aromatic as a sugarhouse during sugaring season. To fill your space with the scent of boiled maple syrup is worth making this recipe.

We use our Buttermilk Pancake Mix (which is made with maple sugar!) for an easy and consistently delicious batter. Simply add an egg and milk for pancakes that are pillow-y. Baking this batter in a sea of maple, this sheet pan pancake, which we’re calling the Sheet Pancake, becomes a maple sponge by the time it hits the plate. Soaked in this wholesome sweetener, one slice is enough to fill you.

Sub blueberries for your favorite fresh fruit of the season. Keep your spatula clean and bake your pancakes. Enjoy with your family!

Serves

6-8

Prep time

20

Cook time

16

INGREDIENTS

  • 3/4 cups Amber, Rich maple syrup
  • 2 cups Buttermilk Pancake Mix
  • 2 eggs
  • 1 1/3 cups milk
  • Blueberries, frozen or fresh

INSTRUCTIONS

1. Pre-heat oven to 425F.

2. Butter a quarter sheet pan. Set aside.

3. In a small saucepan over medium-high heat, bring the 3/4 cup of maple syrup to a boil. Once boiling, reduce heat to low and allow it to simmer until the maple syrup has reduced to 1/2 cup, about 20-22 minutes.

4. While the maple is simmering, prepare the pancake mix. Whisk together the pancake mix, eggs and milk in a medium bowl. Set aside.

5. Once the maple has reduced pour it into the prepared sheet pan. Sprinkle the blueberries around the pan. Pour the pancake batter on top, smoothing it over the blueberries and across the pan.

6. Bake for 15-17 minutes, or until baked through in the center.

7. Allow to cool for 3-5 minutes. Slice into squares and serve maple syrup side up.

NOTE: You can flip the pancake over, but make sure you’re flipping the sheet pan onto a platter with a rimmed edge. If flipped onto a cutting board, excess maple may run off the board and cause a sticky situation.

Fluffy Sheet Pan Pancake
Fluffy Sheet Pan Pancake
Maple Soaked Pancake Slice
Maple Soaked Sheet Pan Pancake

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