Lemon Blueberry Buttermilk Sheet Pan Pancakes
30 minMakes 16 squares
Fluffy lemon-blueberry pancakes baked on a sheet pan, cut into squares, and served with toppings.
| prepPreheat oven to 425°F / 220°C | |||||||
| prepSpray a 13 × 18-inch sheet pan with cooking spray | |||||||
| prepLine pan with parchment paper, spray parchment and sides | |||||||
| 190 g unbleached all-purpose flour | Whisk together flours, sugar, baking powder, baking soda & salt | Whisk butter, buttermilk, eggs, lemon, vanilla & water; add to dry, whisk until just combined | Gently fold in blueberries | Pour into prepared pan, spread evenly, tap to settle | Bake 425°F / 220°C, rotating halfway, 15 min until golden | Cool 5 min in pan, flip onto cutting board | Cut into 16 squares, top & serve |
| 60 g white whole wheat flour | |||||||
| 25 g granulated sugar | |||||||
| 2 teaspoons baking powder | |||||||
| 1 teaspoon baking soda | |||||||
| 1 teaspoon kosher salt | |||||||
| 30 g unsalted butter, melted and cooled slightly | |||||||
| 480 ml low-fat (1%) buttermilk | |||||||
| 2 large eggs | |||||||
| 1 medium lemon, juice and grated zest | |||||||
| 2 teaspoons vanilla extract | |||||||
| 60 ml water | |||||||
| 220 g blueberries | |||||||
| Confectioners' sugar, pure maple syrup, honey, or light whipped cream (for serving) | |||||||
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