Recipes | Breakfast

Lemon Blueberry Low FODMAP Sheet Pan Pancakes


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Lemon Blueberry Low FODMAP Sheet Pan Pancakes

Did the title intrigue you? These Lemon Blueberry Low FODMAP Sheet Pan Pancakes just might become your new go-to breakfast or brunch dish when you have a crowd to feed. And you might also like our general article on How To Make The BEST Low FODMAP Gluten-Free Pancakes.

Low FODMAP Sheet Pan Pancakes with Blueberries in pan on cooling rack against aqua background; maple syrup on the side in glass pitcher

And, check out the Tips for other flavoring ideas.

Sheet Pan Pancakes?

Yup. Pancake batter, poured into a parchment-lined rimmed baking pan, baked in the oven. What do you get? Sheet Pan Pancakes!

batter for Low FODMAP Sheetpan Pancakes in glass bowl with whisk

The only potential downside to these Low FODMAP Sheet Pan Pancakes is that you end up serving square pancakes, which might have folks scratching their head.

Other than that, there are tons of pluses:

      1. Easy to make batter
      2. Super simple to customize in flavor
      3. Feeds a crowd
      4. No standing at the stove juggling multiple pans to prepare many pancakes
      5. They are a conversation starter
      6. And they are just kinda fun

Faux Buttermilk

Check out our article on low FODMAP “buttermilk” and prepare that before you start this recipe. It just takes 5 minutes, so it isn’t a big deal.

For MORE Low FODMAP Pancake lusciousness, check out our Dutch Baby Pancake, Quinoa Pancakes, Chocolate Pancakes, Browned Butter Coconut Pancakes, Buttermilk Oat, 3-Ingredient High Protein Pancakes and our 3-Seed GF Pancakes.

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Low FODMAP Sheet Pan Pancakes with Blueberries in pan on cooling rack against aqua background; maple syrup on the side in glass pitcher
4.34 from 12 votes

Lemon Blueberry Low FODMAP Sheet Pan Pancakes

Need pancakes for a crowd? Our Lemon Blueberry Low FODMAP Sheet Pan Pancakes are the answer - and we even have other flavor options in the Tips.

Low FODMAP Serving Size Info: Makes 12 pancakes; 4 servings; 3 pancakes per serving

Makes: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Dédé Wilson



  1. Position rack in middle of oven. Preheat oven to 425°F (220°C). Line a rimmed half-sheet baking pan with parchment paper and coat with nonstick spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt to aerate and combine; make a well in the center and set aside.
  3. In another bowl whisk together the “buttermilk”, eggs, lemon zest and vanilla until well blended. Pour over the dry mix and whisk together until well blended and smooth. Scrape this pancake batter into the prepared pan, smoothing the top. Scatter the blueberries evenly over the batter.
  4. Bake for 10 to 15 minutes or until the batter is set and a toothpick inserted in the center comes out clean. Place pan on rack, cut pancakes into a 3 x 4 grid yielding 12 squares and serve immediately. Get ready for questions when people see the square pancakes. Serve with maple syrup.



  • You can easily vary the flavor of these pancakes, always adhering to low FODMAP protocol, of course. Leave out the lemon zest, or adds orange zest. Use 1 cup chopped strawberries or raspberries. Add cinnamon or nutmeg. Or a dash of vanilla extract. Have some fun. You can of course leave them “plain”, as well.
Course: Breakfast, brunch
Cuisine: American


Calories: 380kcal | Carbohydrates: 81g | Protein: 7g | Fat: 2g | Sodium: 771mg | Fiber: 3g | Sugar: 18g | Vitamin C: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.