Blueberry Slab Pancakes

Blueberry Slab Pancakes

Fluffy buttermilk pancake batter studded with fresh blueberries, baked all at once on a sheet pan and sliced into squares for effortless mornings.

Dietary

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Ingredients

Instructions

  1. Preheat the oven to 425°F and line a 13x18-inch rimmed half-sheet pan with parchment paper, lightly coating with cooking spray.
  2. In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon kosher salt.
  3. In a separate bowl, whisk together 2 cups buttermilk, 2 large eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix.
  5. Spread the batter evenly across the prepared sheet pan, then scatter 1 1/2 cups fresh blueberries across the top.
  6. Bake for 14 to 16 minutes until golden brown and a toothpick inserted into the center comes out clean.
  7. Slice into 12 squares and serve warm with 1/2 cup maple syrup divided among portions.

Notes

Leftovers refrigerate well for up to 4 days or can be individually wrapped and frozen for up to 1 month. Reheat squares in a toaster oven at 350°F for 5 minutes.

Nutrition (per serving)