Easy Sheet Pan Blueberry Oatmeal Pancakes

Preheat the oven to 375°F. Generously coat an 18×13-inch half sheet pan with nonstick oil spray (get the corners and sides!), or line it with parchment paper and mist the parchment.

In a large bowl, mash the bananas until fairly smooth. Add the eggs, milk, vanilla extract, and maple extract, and whisk until the eggs are fully beaten and everything is well combined.

Stir in the oats, baking powder, cinnamon, and salt until everything is evenly moistened. Let the batter rest for 5 minutes so the oats can begin to soften—it will thicken up slightly as it sits.

Gently fold in 2 cups of the blueberries, keeping the remaining 1 cup reserved for the top.

Pour the batter into the prepared sheet pan and spread it into an even layer, all the way to the corners, using a spatula or the back of a spoon. Scatter the reserved 1 cup of blueberries evenly over the top.

Bake for 28 to 33 minutes, until the top is golden, the center is set, and it springs back when lightly pressed. If the top is browning too quickly, loosely tent the pan with foil for the final few minutes.

Let cool in the pan for 5 to 10 minutes, then cut into 12 squares. Serve warm, topped with extra berries, a drizzle of maple syrup, a dollop of Greek yogurt, or a smear of nut butter.