We all love a good pancake. But let’s be honest… if you have a big crowd to feed or even just a couple of people, it can take forever to make enough for everyone, and you, the head chef, may not end up eating your breakfast until lunchtime! Well, that’s just not right. So, we’ve got you covered, and you can thank us later after you whip up these incredibly light, blueberry-laced Sheet-Pan Pancakes! Once you try this golden, fluffy pancake treasure that feeds everyone all at once, you may never go back to flippin’ on the fly! Also, with our timesaving method, it not only guarantees there will be no burnt flapjacks at your table, but you can also mix things up and swap the juicy blueberries out for a variety of toppings to switch up your morning. People, don’t waste any more of your sweet time… get these Sheet-Pan Pancakes in the oven and enjoy the rest of your morning with the people you love! It’s that easy!
Ingredients
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 3/4 cups milk
- 3 large eggs, well-beaten
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/3 cup unsalted butter, melted
- 1 cup blueberries, rinsed
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Line a 13×18-inch baking sheet with parchment paper.
Step 3 –In a large bowl, add the flour, the sugar, the baking powder, the baking soda, and the salt and mix well.
Step 4 –In a medium bowl, add the milk, the eggs, the vanilla extract, and the lemon juice and whisk well.
Step 5 –Add the milk mixture to the flour mixture and mix well.
Step 6 –Add the melted butter to the batter mixture and mix well.
Step 7 –Transfer the batter to the prepared baking sheet and evenly sprinkle the blueberries over the top.
Step 8 –Bake the pancakes until they are golden-brown and a toothpick inserted into the center comes out clean, about 19-22 minutes.
Step 9 –Let the pancakes cool for 10 minutes.
Step 10 –Cut the baked pancakes into individual-sized pieces and serve.