Lemon Blueberry Buttermilk Sheet Pan Pancakes

Name: Lemon Blueberry Buttermilk Sheet Pan Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: American
Ingredients: Cooking spray; 1-1/2 cups unbleached all-purpose flour; 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 unsalted butter (melted and cooled slightly); 2 cups low-fat (1% buttermilk); 2 large eggs; 1 medium lemon (juice and grated zest from ); 2 teaspoons vanilla extract; 1 -1/2 cups blueberries; 1/4 cup water; Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

A lemon-blueberry pancake baked whole in a sheet pan instead of cooked on the stovetop. This method eliminates flipping and serves a large group from one simple batter.

🌍American 🏷️Sheet pan pancakes 🏷️Sheet pan pancakes recipe

Lemon Blueberry Buttermilk Sheet Pan Pancakes

Total

35 min

Servings

8

Difficulty

Hard

Est. Cost

$28–$46

Recipe Source

View original recipe

From Skinnytaste

Ingredients

Cooking spray
1-1/2 cups unbleached all-purpose flour
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 unsalted butter (melted and cooled slightly)
2 cups low-fat (1% buttermilk)
2 large eggs
1 medium lemon (juice and grated zest from )
2 teaspoons vanilla extract
1 -1/2 cups blueberries
1/4 cup water
Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

15 Ingredients

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Instructions

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

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Tips & Notes

Pro tips

Do not overmix the batter; stir until just combined. Lumps are fine and keep the pancake tender.
Fold blueberries in gently at the very end to prevent them from breaking apart and bleeding color into the batter.
Let the batter rest 5 minutes after mixing so the baking powder and baking soda fully activate before baking.
Ensure the sheet pan is evenly coated with cooking spray to prevent sticking, especially at the edges.

Substitutions

Low-fat buttermilk → regular (full-fat) buttermilk or Greek yogurt thinned with milk (1:1 ratio)
White whole wheat flour → regular all-purpose flour (use 2 cups total all-purpose)
Fresh blueberries → frozen blueberries (do not thaw; fold in gently to prevent excess moisture)
Unsalted butter → neutral oil like canola or vegetable oil (use same volume)