Lemon Blueberry Buttermilk Sheet Pan Pancakes

Name: Lemon Blueberry Buttermilk Sheet Pan Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: cooking spray; Confectioners’ sugar, pure maple syrup, honey, or light whipped cream; 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; 2 cups low-fat; 2 large eggs; 1 medium lemon; 2 teaspoons vanilla extract; 1 -1/2 cups blueberries; 1/4 cup water

User Reviews

4.9

261 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8 servings
Calories
214 kcal
Course
Breakfast, Brunch
Cuisine
American

Lemon Blueberry Buttermilk Sheet Pan Pancakes

Iris Warren

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

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Ingredients

Servings

cooking spray
Confectioners’ sugar, pure maple syrup, honey, or light whipped cream
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

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Instructions

Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
Cool completely before transferring to an airtight container.
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.
To reheat from the fridge, microwave for 40 seconds, flipping halfway through.
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.
To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.
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.

Nutrition Information

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Serving 2squares Calories 214kcal (11%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 2.5g (13%) Cholesterol 57mg (19%) Sodium 503mg (21%) Fiber 2.5g (10%) Sugar 9g (18%)