Sheet Pan Blueberry Pancakes
Breakfast & BrunchPancakes
Make blueberries a part of your daily routine: Grab a Boost of Blue!
Ingredients
- 1/4 cup canola oil, divided
- 1 1/2 cups all-purpose flour
- Maple syrup
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cups buttermilk
- 2 eggs
- 1 tsp lemon zest
- 2 cups fresh blueberries, divided
Instructions
- Preheat oven to 425˚ F. Grease 13- x 9-inch baking sheet with 2 tbsp oil; set aside.
- In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In separate bowl, whisk together buttermilk, eggs and lemon zest; stir in remaining oil. Whisk buttermilk mixture into flour mixture just until combined (do not overmix; a few lumps are OK). Let stand for 10 minutes.
- Pour batter into prepared pan. Sprinkle 1 cup blueberries over top; bake for 10 to 12 minutes or until toothpick inserted in center comes out clean. Cut and serve pancakes with remaining blueberries and maple syrup.
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.
About this recipe
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. Sweet, sweet breakfast victory.
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