Sheet Pan Blueberry Pancakes

Feeding a big bunch? Let us introduce you to our Sheet Pan Blueberry Pancakes – the new easiest way to crank out a big order of ‘cakes, without compromising on taste. Serve with maple syrup following a few moments of cooling. Alternatively, for a lighter take, serve pancakes with 1 cup of plain Greek yogurt or 1 cup of ricotta cheese with 1/4 cup honey. Sweet, sweet breakfast victory.

Ingredients

• 1/4 cup canola oil, divided
• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/3 cups buttermilk
• 2 eggs
• 1 teaspoon lemon zest
• 2 cups fresh blueberries, divided
• Maple syrup
  

Instructions

1. Heat oven to 425 degrees F. Grease 13 x 9-inch baking sheet with 2 tablespoons oil; set aside.
2. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
3. In separate bowl, whisk together buttermilk, eggs and lemon zest; stir in remaining oil.
4. Whisk buttermilk mixture into flour mixture just until combined (do not overmix; a few lumps are OK). Let stand for 10 minutes.
5. Pour batter into prepared pan. Sprinkle 1 cup blueberries over top; bake for 10 to 12 minutes or until a wooden pick inserted in center comes out clean.
6. Cut and serve pancakes with remaining blueberries and maple syrup.

Servings: 4 | Prep Time: 5 min | Total Time: 10-12 min

Variations

Alternatively, for a lighter take, serve pancakes with 1 cup plain Greek yogurt or 1 cup of ricotta cheese with 1/4 cup honey.

If desired, substitute milk mixed with 1 tablespoon lemon juice for buttermilk. Let stand for 15 minutes before using.

Recipe and photo credit (used with permission): US Highbush Blueberry Council