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Blueberry Sheet Pan Pancake sliced and served

Quick and Easy Blueberry Sheet Pan Pancake

Sean
A sheet pancake with blueberries
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 20 servings
Calories 105 kcal

Equipment

  • Lined sheet pan
  • Mixing Bowl
  • Whisk
  • Spatula

Ingredients
 
 

  • ¼ cup butter unsalted, melted
  • 2 eggs
  • 2 cups buttermilk
  • 2 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 1½ cup blueberries
  • 1 tsp kosher salt
  • ¼ cup brown sugar packed

Instructions
 

  • Preheat the oven to 400°F or gas mark 6. Grease the sheet pan with baking spray or a tablespoon of melted butter.
  • Combine the baking soda, flour, baking powder, and salt in a bowl and set aside.
  • In a mixing bowl whisk the eggs, then add the buttermilk, melted butter, vanilla, and brown sugar. Using a spatula add the flour mixture and mix to combine. Gently fold in the blueberries. Pour onto the lines sheet pan spread evenly.
  • Bake for 12-15 minutes or until golden brown. The pancake will not be evenly brown or a very dark brown once it is done baking. To get a darker brown turn the oven to broil and brush with melted butter. Broil for 2-4 minutes.

Nutrition

Serving: 1servingCalories: 105kcalCarbohydrates: 15gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 266mgPotassium: 65mgFiber: 1gSugar: 5gVitamin A: 140IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Nutrition Disclaimer*
Keyword 30 min meals, Breakfast, Quick and Easy
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