Lemon Blueberry Buttermilk Sheet Pan Pancakes

Steps

• 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.