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Sheet Pan Blueberry Pancakes

Sheet Pan Pancakes
25 minutes to prepare serves 12-16

3 cups all-purpose flour
2 cups whole milk
1 cup buttermilk
2 tablespoons brown sugar
2 tablespoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 large egg
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 cup blueberries
Maple syrup

Preheat oven to 425º F and line a standard baking dish with parchment paper or non-stick spray.
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together milk, buttermilk, egg, vegetable oil and vanilla extract until combined.
Pour dry ingredients into wet mixture and whisk until just incorporated and smooth.
Fold in blueberries, if using, then pour mixture into lined baking sheet.
Place baking sheet in oven and bake for 13-15 minutes, or until golden brown and toothpick inserted in center comes out clean.
Remove baking sheet from oven and let cool 10 minutes before serving with maple syrup.