Besides bowls of cereal or peanut/almond butter on toast, blueberry pancakes (+ eggs scrambled with veggies) are the most frequently made breakfast foods around here. And this pancake mix is my go-to recipe. It makes part whole wheat, perfect fluffy pancakes that are best stuffed with blueberries. But it requires standing over the stove flipping pancakes one by one. So I was intrigued by the idea of cooking an entire batch of pancakes all at once in the oven! I thought for sure they would be inferior, but I was totally wrong! These sheet pan pancakes are very similar and just as delicious as the stove-top version.

I think you could increase the whole wheat flour to half with no problem (maybe add 1-2 Tbsp. more buttermilk if the batter seems too dry). Just about any berry would be delicious here. And I didn’t use nearly as much lemon as the recipe called for. I just wanted a hint of lemon flavor, so I stuck with about 1/4 of the zest and juice and it was just right.

Blueberry Buttermilk Sheet Pan Pancakes

INGREDIENTS

1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
2 Tbsp. unsalted butter, melted and cooled slightly
2 cups buttermilk (or 1 cup Greek yogurt + 1 1/4 cups milk)
2 large eggs
juice and zest of 1 medium lemon (optional, I only used about 1/4 of the lemon juice and zest because I didn’t want a strong lemon flavor)
1 1/2 tsp. vanilla extract
1 1/2- 2 cups blueberries (fresh or frozen, I used 2 cups frozen blueberries and I sprinkled them on top of the batter so they wouldn’t turn the batter blue, I’ve also used a mixture of blackberries, raspberries, and blueberries)

DIRECTIONS

1. Preheat the oven to 400 F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place). 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.
2. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk (or yogurt and milk), eggs, lemon juice and zest, and vanilla.
3. Add the wet ingredients to the dry ingredients and whisk until just combined.
   Do not overmix (or worry if there are some lumps). Gently fold in the blueberries with a spatula (or wait and sprinkle them on top once the batter is in the pan).
4. 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.
5. Bake, until golden and set, about 12-15 minutes. Slice and serve with toppings of choice (with butter, syrup, yogurt, powdered sugar, fresh fruit, etc.!).

Makes a 13×18-inch sheet pan of pancakes.

(Adapted from Skinnytaste)