Lemon Blueberry Buttermilk Sheet Pan Pancakes
User Reviews
4.9
Lemon Blueberry Buttermilk Sheet Pan Pancakes
Description
These Lemon Blueberry Buttermilk Sheet Pan Pancakes combine all-purpose and white whole wheat flours with baking powder and soda to create a light, airy batter. Fresh lemon juice and zest add a subtle citrus flavor that complements the blueberries folded into the batter. The use of buttermilk helps tenderize the pancakes and adds a mild tang. The pancakes are baked in a rimmed sheet pan lined with parchment paper and sprayed with cooking spray, allowing for an even, golden crust and a fluffy interior without the need to flip individual pancakes.
Once baked, the pancake sheet can be cut into squares and served with confectioners’ sugar, maple syrup, honey, or whipped cream, as preferred. This format is convenient for serving multiple people with minimal effort and provides consistent texture throughout.
The recipe includes reheating instructions for both refrigerated and frozen leftovers, indicating the batter makes well for meal prep. The batter is mixed until just combined with some lumps remaining to avoid tough pancakes. Using a spatula to fold in the blueberries preserves their shape and prevents breaking.
Ingredients
- cooking spray
- confectioners’ sugar or pure maple syrup, honey, or light whipped cream
- 1-1/2 cups all-purpose flour unbleached
- 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 butter melted and cooled slightly, unsalted
- 2 cups low-fat (1% buttermilk)
- 2 egg large
- lemon juice and grated zest from, medium, 1
- 2 teaspoons vanilla extract
- 1 -1/2 Blueberry amount in cups
- 1/4 cup water
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
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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