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Pancake

Lemon Blueberry Buttermilk Sheet Pan Pancakes

This recipe is essentially a giant pancake baked in the oven and is the most genius way of making pancakes!

Ingredients:

  • cooking spray
  • 1-1/2 cups unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter (melted and cooled slightly)
  • 2 cups low-fat (1% buttermilk)
  • 2 large eggs
  • 1 medium lemon (juice and grated zest from )
  • 2 teaspoons vanilla extract
  • 1 -1/2 cups blueberries
  • 1/4 cup water

Directions:

  • Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
  • Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
  • In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
  • Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
  • Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
  • Let cool for 5 minutes in the pan.
  • Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
  • Cut into 16 squares. Add toppings as desired and serve.