Sheet Pan Blueberry Buttermilk Pancakes

My family loved pancake breakfasts on the weekend. As the one doing the flipping, I loved them, too, but by the time “my turn” came everyone else had long since finished theirs. Then along came the sheet pan craze and now we can all eat pancakes together! Hoo-ray!

The variations here are endless. Add different berries, or chocolate chips. Or nuts. Or everything all at once!

Sheet Pan Blueberry Buttermilk Pancakes

Makes /Serves 4-6

Bake time: about 9-12 minutes

Pancake batter:

2 cups buttermilk

2 large eggs, beaten

2 tblespoons canola oil

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups blueberries

Topping:

2 tablespoons butter, melted 

Cinnamon sugar (1 tablespoon granulated sugar mixed with 1/8 teaspoon ground cinnamon) 

Warm maple syrup, to serve

Using Convection , heat oven to 375°F.

Spray an 11x17-inch rimmed baking sheet with nonstick spray; set aside.

In a medium bowl, whisk buttermilk, eggs and oil until well combined.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Fold the buttermilk mixture into the flour mixture. Stir until just combined (the batter will be lumpy).  Pour into the prepared pan and spread evenly. Sprinkle with blueberries.

Bake until golden brown and puffy, about 10 minutes. The pancake should feel springy in the middle when you press with your finger. 

Remove from the oven and brush with melted butter, then sprinkle with cinnamon sugar. 

Turn oven to broil. Place pan on top position 6 and broil for about one minute until golden brown on top, watching carefully to avoid burning.

Remove from oven and cut into 12 squares. Serve immediately with warm maple syrup.