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
Ingredients: Cooking spray; cup 1-1/2 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 cup -/2 blueberries; 1/4 cup water; Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

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Breakfast

Brunch

🇺🇸 American

Prep

00:15

Cook

00:20

Ingredients

Servings

melted and cooled slightly

1% buttermilk

juice and grated zest from

Ingredients

Servings

melted and cooled slightly

1% buttermilk

juice and grated zest from

Lemon Blueberry Buttermilk Sheet Pan Pancakes

Steps

MEAL PREP:

1

Cool completely before transferring to an airtight container.
2

To reheat from the fridge, microwave for 40 seconds, flipping halfway through.
3

To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.

Nutrition Facts

Serving size: 1/8 of meal
Amount per serving Calories: 214
Total Fat: 5
g
Saturated Fat: 2.5
g
Cholesterol: 57
mg
Sodium: 503
mg
Carbohydrate Content: 35
g
Dietary Fiber: 2.5
g
Total Sugars: 9
g
Protein: 7
g