Name: Sheet-pan pancake bake with blueberry compote
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 6 to 8; one 18×13-inch pan, cut into 15 squares
Ingredients: 680 g (1½ lb) Sunrise Flour Mill 7-Grain Heritage Pancake Mix; 3½ cups + 2 Tbsp Whole milk, plus a little more if needed; 3 large Eggs; 5 Tbsp Butter, melted and slightly cooled, plus a little for the pan; 3½ Tbsp Honey or pure maple syrup; About ¼ cup Rainbow sprinkles, for topping the finished squares; 4 cups Frozen blueberries, divided into 3 cups and 1 cup; ¼ cup Pure maple syrup; 2 Tbsp Water; 1 Tbsp Fresh lemon juice; ⅔ tsp Finely grated lemon zest, yellow part only; ¼ tsp Ground cinnamon; ⅛ tsp Kosher salt; 1 tsp Vanilla extract; 1 Tbsp Butter; 1 tsp, optional Cornstarch mixed with 1 Tbsp cold water; ½ cup Cold heavy cream; 1 Tbsp Honey, plus more to taste; ¼ tsp Vanilla extract; 1 cup Plain Greek yogurt; 4 cups Rolled oats; ½ cup Extra virgin olive oil; ¼ cup Honey; ¼ cup Besti Brown monk fruit and allulose sweetener; 2 Tbsp Chia seeds; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; ½ tsp Diamond Crystal kosher salt; A pinch, optional Flaky salt, to finish

Sheet-pan pancake bake with blueberry compote

A pancake bake made with Sunrise Flour Mill pancake mix, topped with blueberry compote, whipped yogurt cream and rainbow sprinkles. Cut it into squares and serve breakfast from one pan.

Published Sep 11, 2026 · Updated Sep 13, 2026

Servings

6 to 8; one 18×13-inch pan, cut into 15 squares

Total time

About 50 minutes; about 1 hour 20 minutes with homemade granola

A few sprinkles did it

I make this with Sunrise Flour Mill's 7-Grain Heritage Pancake Mix. The flavor and texture are great, and I love getting those good ingredients into breakfast for my kids. Getting them excited at first glance took a little trial and error.

I tried blueberries first, then added the whipped Greek yogurt cream. We were getting closer. Then I made rainbow sprinkles rain on top of it. That was when the kids got psyched.

A little color changed the way they saw the whole breakfast. Suddenly they were ready to dig in.

When in doubt, hit it with some sprinkles.

Blueberries on top

Get the toppings ready while the pancake bakes, then give it a few minutes before cutting so the squares hold together. The rainbow sprinkles go over the finished plate, right before serving.

I cook most of the blueberries down first, then add the last cup toward the end so some berries stay whole. A little lemon brings the flavor out. I keep the zest light so the blueberries still taste like blueberries.

Fold whipped cream into Greek yogurt for the topping. Spoon that onto a warm square, then add the compote. The granola adds some crunch if you're making the whole breakfast.

Instructions

Pancake bake

If making granola, bake it first using the instructions below. Heat the oven to 425°F conventional or 400°F convection. Lightly butter the sheet pan and line the bottom with parchment.
Whisk the milk, eggs, melted butter and honey in a bowl. Put the pancake mix in a larger bowl and fold in the wet ingredients just until combined. A few lumps are fine.
Let the batter stand for 5 minutes. It should be thick but pourable. If it is stiff enough to hold a mound, fold in a little more milk, 2 tablespoons at a time.
Spread the batter evenly in the pan. Bake for about 18 to 25 minutes, checking at 15. The edges should be lightly golden, the middle should spring back when gently pressed and a toothpick should come out without wet batter.
Make the compote and yogurt cream while the pancake bakes. Let the finished bake rest for 5 minutes, then cut into 15 squares. Add the compote, yogurt cream and optional granola, then let the rainbow sprinkles rain over the top. Serve.

Blueberry compote

Makes about 2 cups.

Combine 3 cups of the blueberries with the maple syrup, water, lemon juice, zest, cinnamon and salt in a saucepan. Bring to a gentle simmer over medium heat.
Simmer for about 7 to 9 minutes, stirring occasionally, until the berries release their juice. Mash roughly a third of them with the back of a spoon.
Add the remaining cup of frozen berries. Simmer for another 2 to 3 minutes, or until heated through. If you want a thicker sauce, stir in the cornstarch mixture and simmer for another minute.
Remove from the heat and stir in the vanilla and butter. Let it stand for 5 to 10 minutes before spooning over the pancakes; it thickens as it cools.

Whipped yogurt cream

Makes about 2 cups.

Whip the cream, honey and vanilla to soft peaks. Stop when the cream holds a soft curl on the beaters.
Stir a spoonful of the whipped cream into the yogurt to loosen it. Gently fold in the rest. Taste and add a little more honey if you like. Refrigerate while the pancake finishes baking.

House granola, optional

Makes about 4½ cups. Bake this first so it can cool while the pancake is in the oven.

Heat the oven to 300°F conventional. Line a sheet pan with parchment. Mix the Besti Brown into the honey, pressing out any lumps. Stir in the oil, vanilla, cinnamon and kosher salt.
Add the oats and chia seeds. Toss until evenly coated, then spread in a thin, even layer on the pan.
Bake for about 20 minutes, rotating the pan after 10 minutes. Start checking at 15 minutes and take it out when the oats are golden and smell toasted. They will still feel soft while hot.
Add a little flaky salt if using. Let the granola cool on the pan before breaking it into pieces.

Sheet-pan pancake bake with blueberry compote

A few sprinkles did it

Blueberries on top

Kitchen video