Sheet Pan Blueberry Buttermilk Pancakes

Sheet Pan Blueberry Buttermilk Pancakes

Fluffy oven-baked buttermilk pancake squares studded with fresh blueberries, designed to feed a full table at once or slice and freeze for busy mornings.

Dietary

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Ingredients

Instructions

  1. Preheat your oven to 425°F. Grease an 18x13-inch rimmed half-sheet baking pan generously with butter or cooking spray.
  2. In a large bowl, whisk together 3 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt.
  3. In a separate medium bowl, whisk together 2 1/2 cups buttermilk, 3 large eggs, 1/3 cup melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined; small lumps in the batter are completely fine.
  5. Spread the batter evenly across the prepared sheet pan. Scatter 1 1/2 cups fresh blueberries evenly across the top surface.
  6. Bake at 425°F for 14 to 16 minutes until golden brown and a toothpick inserted in the center comes out clean. Slice into 8 squares and serve warm with 1/2 cup maple syrup.

Notes

Leftover squares can be individually wrapped in plastic wrap and frozen for up to 1 month; reheat in a toaster or microwave for 60 seconds.

Nutrition (per serving)