Name: Sheet Pan Blueberry Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1 tsp baking soda; 2 cups milk (I used 2% milk); 2 large eggs; 1 tsp vanilla extract; 2 cups fresh blueberries; 2 tbsp salted butter, melted

Ingredients

Units Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
2 cups milk (I used 2% milk)
2 large eggs
1 tsp vanilla extract
2 cups fresh blueberries
2 tbsp salted butter, melted

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Instructions

Preheat oven to 425.
In a large mixing, whisk together the all-purpose flour, granulated sugar, baking soda and baking powder.
In another mixing bowl, whisk together the milk, eggs and vanilla extract.
Make a well in the middle of the dry ingredients and pour in the wet ingredients.
Whisk just until the ingredients come together, the batter may be lumpy.
In a small bowl, melt the butter in a microwave for about 30 – 60 seconds.
Pour the butter into a 12 x 16 sheet pan and spread with a pastry brush, coating the bottom and sides.
Pour the batter into the greased sheet pan, gently spreading the batter to the edges.
Sprinkle the blueberries on top of the batter.
Bake for 15 – 17 minutes, until the edges and top is golden.
Serve with your favorite syrup.
Enjoy!