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Lemon Blueberry Buttermilk Sheet Pan Pancakes
4.9 from 148 votes

Lemon Blueberry Buttermilk Sheet Pan Pancakes

Lemon Blueberry Buttermilk Sheet Pan Pancakes offer a large, fluffy pancake baked in a sheet pan, making it easy to serve multiple portions. The batter includes a combination of all-purpose and whole wheat flours, flavored with fresh lemon juice and zest for brightness. Bursting with blueberries folded gently in, these pancakes have pockets of juicy fruit and a tender crumb, ideal for a brunch gathering or family breakfast. The sheet pan method simplifies cooking and cleanup.

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

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

    Cup of Yum
  1. Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
  2. Cool completely before transferring to an airtight container.
  3. 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.
  4. To reheat from the fridge, microwave for 40 seconds, flipping halfway through.
  5. 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.
  6. To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.
  7. Add the wet ingredients to the dry ingredients and whisk until just combined.
  8. Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
  9. 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.
  10. Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
  11. Let cool for 5 minutes in the pan.
  12. Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
  13. Cut into 16 squares. Add toppings as desired and serve.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 214

% 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.