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Lemon Blueberry Buttermilk Sheet: 12 Fluffy Pancakes Recipe

Lemon Blueberry Buttermilk Sheet
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Lemon Blueberry Buttermilk Sheet Pan Pancakes: An incredible ultimate recipe.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 2 cups buttermilk
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Zest of 1 lemon
  • 1 cup fresh blueberries (or frozen)
  • Lemon juice (optional, for drizzling)

Instructions

  1. Preheat your oven to 425°F (220°C). Grease a half-sheet pan with cooking spray or butter.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, mix the buttermilk, eggs, melted butter, vanilla extract, and lemon zest until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the blueberries, taking care not to break them.
  6. Pour the pancake batter into the prepared sheet pan, spreading it evenly.
  7. Place the pan in the oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
  8. Remove the pan from the oven and let it cool for about 5-10 minutes.
  9. Cut the pancakes into squares and serve warm.

Notes

  • These pancakes are fluffy and delicious.
  • Drizzle with lemon juice for extra flavor.

Nutrition

Find it online: https://sarecipe.com/lemon-blueberry-buttermilk-sheet/