Lemon Blueberry Buttermilk Sheet Pan Pancakes

Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most ingenious way to make pancakes!

Lemon Blueberry Sheet Pan Pancakes

This breakfast recipe is from the . Meal Prep Cookbook. Do it once and you will never do it any other way! You no longer have to wait, turn around and family members eat in shifts. All you need is a high-quality, rimmed sheet metal pan and some parchment paper so that they don't stick. They come out golden and fluffy and are speckled with blueberries all over the place.

A bit about my newest cookbook, it features over 120 healthy make-ahead meals and freezer recipes to make your life easier. Each recipe has an option to make it now or serve later. I give full freezing and meal prep directions for each recipe. Of course, if you're not preparing a meal, you can still make these recipes! Nutritional information is included in every recipe. WW points are not copyrighted but are all posted here.

I decided to share this sheet pan pancake recipe because it's so popular that so many of you make them and tag me! These are great for preparing meals, but also when you want to cook them on the weekend without having to stand on the stove all morning. And this is such a fun recipe and so easy to adapt in other ways!

Variations:

Swap blueberries for your favorite berries.
Skip berries and add chocolate chips for the kids!
Swap lemon peel for orange peel and add a few drops of ricotta.

Preparation:

Allow to cool completely before transferring to an airtight container. To reheat from the refrigerator, place in the microwave for 40 seconds and invert halfway. Place in the microwave for 45 seconds to warm up from the freezer. Turn it over and cook for another 45 seconds or until heated through.

Store in the refrigerator for up to 4 days. Freeze, wrapped tightly for up to 2 months.

How to make sheet pancakes

Lemon blueberry buttermilk leaf pancakes

Preparation time: fifteen min

Cooking time: 20th min

Total time: 35 min

Lemon Blueberry Buttermilk Sheet Pan Pancakes – essentially a giant pancake that is baked in the oven – is the most ingenious way of making pancakes!

Cooking spray
1-1 / 2 cups all-purpose unbleached flour
1/2 Cup white whole wheat flour
2 tablespoon Granulated sugar
2 teaspoon baking powder
1 teaspoon Baking soda
1 teaspoon kosher salt
2 tablespoon unsalted butter, melted and cooled slightly
2 cups low fat, 1% buttermilk
2 Big eggs
1 medium lemon, Juice and grated zest
2 teaspoon Vanilla extract
1 -1/2 Cups of blueberries

OPTIONAL TOPPINGS

Icing sugar, pure maple syrup, honey or light whipped cream

Preheat the oven to 425 ° F. Spray a rimmed 13×18-inch sheet pan with cooking spray (this will hold the parchment in place).
Cut off a piece of parchment paper to completely cover the floor. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
In a medium bowl, whisk together the flour, sugar, baking powder, baking powder, and salt. In another medium bowl, whisk the butter, buttermilk, eggs, lemon juice and lemon zest, vanilla, and 1/4 cup water together until well mixed.
Add the wet ingredients to the dry ingredients and whisk until everything is well mixed.
Don't overmix (or worry if there are lumps). Carefully fold in the blueberries with a spatula.
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.
Bake the pan for about 15 minutes, until golden brown and firm.
Let cool in the pan for 5 minutes.
Place a large cutting board over the pan and turn the pancake on the cutting board.
Cut into 16 squares. Add topping as desired and serve.

PREPARATION OF THE GRIND:

Allow to cool completely before transferring to an airtight container.
To reheat from the refrigerator, place in the microwave for 40 seconds and invert halfway.
Place in the microwave for 45 seconds to warm up from the freezer. Turn it over and cook for another 45 seconds or until heated through.

Portion: 2Squares, Calories: 214kcal, Carbohydrates: 35G, Protein: 7thG, Fat: 5G, Saturated fatty acids: 2.5G, Cholesterol: 57mg, Sodium: 503mg, Fiber: 2.5G, Sugar: 9G

Blue Smart Points: 6th

Green Smart Points: 6th

Purple Smart Points: 6th

Keywords: Pancakes, sheet pan breakfast, sheet pancakes

Posted September 28, 2020 by Gina

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