Blueberry pancake sheet cake – bulk pancakes made easy

I’ve struck gold with this pancake sheet cake recipe. I made pancakes for 15 people on the weekend and there was absolutely no time spent flipping at the stove. Instead, I whipped up the batter, scattered the blueberries and into the oven it went.

Let me tell you, this Blueberry pancake sheet cake was a roaring success. The flavour and fluffiness of a good blueberry pancake recipe was all there. I served it up with some maple syrup and a little whipped cream (it was a slumber party breakfast, after all).

The recipe makes one a full tray (I also made a smaller slice tray on the weekend – pictured here) of pancakes in one hit. I doubled the recipe to feed the masses and had leftovers which I served up in the lunch box the next day. I can’t tell you how happy I was to not be slaving over the stove flipping pancakes. I’m a terrible, terrible pancake flipper.

This is a low-sugar recipe, so add a little extra if you’ve got a sweet tooth and are serving without a syrup or jam. Otherwise the blueberries provide enough of a sweet hit for most.

I’ve got a feeling you’ll be making your pancakes sheet cake style in the very near future…

This one is good for breakfast too: Zucchini and carrot slice

Blueberry pancake sheet cake

Makes 18 large slices
Prep time: 10 minutes
Bake time: 30 minutes

•  Frozen or fresh blueberries – about 1 cup, but use to your preference
•  1½ cups milk
•  ½ cup Greek yoghurt
•  2 large free-range eggs
•  100 g butter, melted
•  1 teaspoon vanilla extract
•  2 cups plain flour, sifted
•  1 tablespoon baking powder
•  Salt to taste (about ½ teaspoon)
•  About ½ cup brown sugar (optional)

Preheat oven to 180ºC and line a baking sheet (53 x 28 cm) with baking paper. Make sure there are at least 1 cm sides on both pans and allow the baking paper to hang over the edges.

Scatter the blueberries evenly across the pans and allow to thaw while you prepare the batter.

Whisk together milk, yoghurt and eggs, then slowly add melted butter while whisking continuously. Whisk through vanilla extract.

Add flour, baking soda, salt and sugar and gently stir to combine.

Pour the batter over the blueberries on the tray and use a spatula to spread evenly to the edges. Bake for about 20 minutes, until a skewer inserted into the middle of the tray comes out clean.

Cut into squares and serve with maple syrup, lemon and sugar or your favourite pancake topper. If you have leftovers, cut the square in half and sandwich each rectangle together with a little jam. Wrap in clingfilm and freeze for the lunch box.

What do you usually serve a crowd for breakfast?