Wholesome Blueberry Sheet Pan Pancakes For Baby + Toddler (allergy-friendly)
These Wholesome Blueberry Sheet Pan Pancakes are so delicious your baby or toddler will want to eat them all-the-time! And since they are made with whole grains, healthy fats, antioxidant rich blueberries and have no added sugar, it will be totally cool when these pancakes become their newest food obsession! These can be made gluten-free, dairy-free and egg-free!
Blueberry Sheet Pan Pancakes
Sheet pan pancakes are made for parents who love to make homemade pancakes but don’t love all the time standing around the stove. 🙋♀️
There are so many other things to do early on a weekend morning besides standing in the kitchen.
You could be sitting on your porch have a cup of coffee ☕️
You could be snuggling with your little one while having a cup of coffee ☕️
You could be playing a board game with your kiddo while sipping your morning coffee ☕️
As you can see, coffee is pretty much the only thing on my agenda until noon 😍☕️😃
It’s a good thing these fluffy, whole grain pancakes can be prepped in under 5 minutes before popping them into the oven where they finish off baking.
You can top them with blueberries or any fruit your family prefers – sliced strawberries, raspberries, chunks of peaches or sliced bananas.
Serve with a side of maple syrup to dip them in, a slice of bacon, some scrambled eggs and of course another cup of coffee for an epic weekend breakfast!
Reasons to Love these Blueberry Sheet Pan Pancakes
- easy to make – don’t have to stand in front of stove all morning
- healthy
- great for breakfast, snack or packed in a school lunch
- can be made gluten-free, dairy-free, egg-free (see below)
- no sugar added – we use only no-sugar added applesauce
- made with whole grains, healthy fats and antioxidant rich blueberries
- freezer-friendly
- family favorite
- great for baby-led weaning and finger food stage
- easy recipe to make with your kids
Blueberry Sheet Pan Pancakes Ingredients
- White Whole Wheat Flour: I love using white whole wheat flour because it has more fiber and nutritional value in it. You can also use 1 cup of wheat flour and 1 cup of white wheat or all-purpose as well. I found that the straight up wheat flour is a little heavy for us, but if it works for you then go for it!
- Milk: you can use any milk you prefer – cows, almond, soy, hemp, cashew, oat, etc. We usually use almond milk in this recipe. Just make sure you use a plain or unflavored flavor with the plant based milks.
- Eggs: I recommend using organic pasture-raised egg when cooking for kids.
- Applesauce: use unsweetened no-sugar applesauce in this recipe. I would recommend using an organic applesauce as apples are on the dirty dozen food list.
- Oil: you can use either olive oil or coconut oil in this recipe. I like that the olive oil gives this recipe a hint of earthiness to it that I think balances out the sweetness of the applesauce.
- Blueberries: little jewels full of antioxidants, fiber and vitamin K and c. They are a superfood that kids usually love to eat! You can also sub in any other fruit your kids prefer – strawberries, raspberries, finely chopped apples, peaches, blackberries, ect.
Allergy Recommendations
- Flour: you can definitely use a 1:1 gluten free flour blend in place of the white wheat flour in this recipe. This is my favorite brand.
- Eggs: you can use flax eggs in this recipe instead of the real eggs if needed.
- Milk: you can use any plant based milk you prefer – almond, coconut, hemp, etc.
How to Make Blueberry Sheet Pan Pancakes
- Prep: preheat oven and line and grease a sheet pan.
- Dry Ingredients: mix together the flour, baking powder, cinnamon and salt.
- Wet Ingredients: whisk together the milk, applesauce, eggs, oil and vanilla extract.
- Combine: whisk together the wet and dry ingredients.
- Pour: the pancakes batter into the sheet pan.
- Add: sprinkle the blueberries on top.
- Bake: put the sheet pan in the oven and bake for 13-15 minsters.
- Cool: let cool, cut and serve.
COOKING WITH KIDS
You can easily have your kids help you make these pancakes.
TODDLERS
- Toddlers can help measure and pour the ingredients in to the bowls.
- They can help to mix the ingredients together.
- Have them top the pancakes with the blueberries.
KIDS
- They can pick out and measure all of the ingredients.
- They can mix the wet and dry ingredients together.
- They can help to pour the batter into the pan.
- Have them top the pancakes with the blueberries.
More Breakfast Recipes
- 6 Baby-Led Weaning Breakfast Ideas
- 8 Healthy Toddler Breakfasts
- Easy Blender Spinach Pancakes for Baby + Toddler
- 15 Healthy Muffin Recipes for Baby + Toddler
- 3 Green Smoothie Freezer Packs for Toddler
- Golden Milk Waffles
Get the recipe: Wholesome Blueberry Sheet Pan Pancakes
Ingredients
- 2 cups white whole wheat flour see notes
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 cup milk (cow, almond, soy, hemp, etc)
- 1/2 cup applesauce
- 2 large eggs
- 2 tbsp olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup blueberries
Instructions
- Preheat oven to 425 degrees. Line a 10×15 sheet pan or 9×13 baking pan with parchment paper and spray well.
- In a medium bowl, mix together the flour, baking powder, cinnamon and salt.
- In a another medium bowl, whisk together the milk, applesauce, eggs, oil and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just incorporated.
- Pour the pancake batter onto the sheet pan and sprinkle the blueberries on top.
- Bake for 13-15 minutes or until just browned. Let cool slightly and then cut into bars.
Notes
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!
This post was sponsored by Happy Family Organics – check out all of their amazing homemade baby and toddler recipes and meal plans on their learning resources page!
27 Comments on “Wholesome Blueberry Sheet Pan Pancakes For Baby + Toddler (allergy-friendly)”
How long do they last in the fridge
5-6 days
I cut the recipe in half since it was my first time making them. I also put them in heart shaped cupcake molds 🤣. They came out pretty awesome. Now to just get my toddler to eat jt 🤦🏽♀️
Hello,
Can I use frozen fruit instead? Would I need to thaw first? Thank you
I haven’t tried using frozen fruit in this recipe, but I wouldn’t see any reason why it wouldn’t work. I would try just adding in the frozen blueberries straight to the batter and then baking.
I just did – rinsed frozen blueberries and added as the recipe said. Turned out perfect. My son loved these!
Could oat flour be used?
I haven’t tried oat flour in this recipe. I usually have good results using oat flour in place of whole wheat flour. You may have to add in more liquids. Let us know if you try it and how it works.
I made these with a 1:1 sub of Oat flour for my 15 mo. They didn’t feel like pancakes to me but they were still yummy and he hobbled then up.
*gobbled them
Love this!
I don’t have applesauce. Have everything else. Will this work without the applesauce? My child is 14 months old so doesn’t really need much of sweetening anyway.
I haven’t tried it, but you could sub in any puree or yogurt to give it mositure.
Are whole blueberries safe for babies over 9 months? I’ve been doing a mix of baby-led weaning and purees.
Baby can definitely have blueberries. I would cut them in half, quarters or smoosh them so they are not a choking hazard.
How long do these hold in the freezer?
They would last 2-3 months in the freezer.
Hi, love your recipes and looking forward to making this one. I have 2 questions: am I seeing 1 TABLESPOON of baking powder correctly? just making sure since I’ve made mistakes before ha! Also, when I’ve made baked pancake recipes in the past it sometimes stays a bit raw around the fruit on the top layer. Any tips for avoiding this? Can I mix the fruit into the batter or do I need to place in at the end? Thanks!!
I’ve made this 3 times now! They’re a huge hit with my 14 month old, (and me!!!!!💁🏼♀️). I’m celiac, and I make this recipe gluten free by grinding 2 cups of sprouted oats in my ninja blender (one cup at a time). To help with the structure and texture, I add 1/4 cup tapioca starch. I also use a full cup of frozen blueberries because we love them! (I rinse them in cold water first to take off any excess ice, then blot them off with paper towel). So easy and they always turn out! I cut into squares and freeze in layers between parchment paper so that they’re easy to pull out and reheat for breakfast!
So happy to hear that you love this recipe! Your gluten-free flour substitution is amazing! I’m also gluten-free and will have to try this method out.
Just made these! I substituted the applesauce with the same amount of yoghurt and it worked really well. The texture of these were the perfect amount of moist although I would say the end result is more of a muffin texture rather than pancake. They tasted good however not as sweet as they appear, I’m used to baking lots of sweet things though. They are perfect for toddlers and my little one enthusiastically gobbled it down so this recipe is definitely a winner and one I’ll be returning to. If I were to make it against though, I’d probably stir in additional blueberries into the mixture as I felt like this could add some more sweetness and some pieces only had one or two blueberries in them.
Is it okay to use cow milk if baby is less than 1? Can’t wait to try these!
Yes, you can offer cow’s milk in baked goods to babies under 1 – you can read more about it here. Enjoy!
Love your recipes! Have been using them since our now 15 month old was 6 months old! How long does this store on the counter?
Thanks for being here 😊! I would recommend storing it in the fridge for up to 4 days.
I have a feeling that we have different whole wheat flour in Europe cause it looks different than on pictures here and makes this recipe almost a disaster. Made it and hate it 🙁
Day after it was rock hard, not suitable for baby
Hi Anna! Yes, upon researching it, whole wheat is different here in the US.