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two rectangular golden blueberry pancake squares with baked blueberries visible through the soft centers and a little maple syrup over them on a plain plate, with no butter pat, loose berries or garnish
Rachel Kim

Sheet Pan Pancakes

A sheet-pan pancake is breakfast-for-dinner for the night nobody wants to stand at a griddle, with one tender slab cut into squares instead of a stack made in batches. Blueberries sink slightly into the buttermilk batter and leave pockets of fruit through the middle, and spreading the batter all the way to the corners keeps their distribution even. A thick mound in the center will bake unevenly, and waiting for that mound can dry the thinner outer pieces long before you cut them.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tbsp unsalted butter melted and cooled slightly
  • 1 tsp vanilla extract
  • 1 tbsp neutral oil for pan
  • 1 cup fresh blueberries washed and dried
  • 1/3 cup maple syrup for serving

Method
 

  1. Heat the oven to 425°F. Brush an 18-by-13-inch rimmed sheet pan with the oil, including the corners and sides.
  2. Whisk flour, sugar, baking powder, baking soda and salt in a bowl. In another bowl whisk buttermilk, eggs, melted butter and vanilla.
  3. Fold wet ingredients into dry just until no dry flour remains; leave small lumps. Spread batter evenly across the prepared pan and scatter blueberries over the surface, pressing them just into the batter.
  4. Bake for 14 to 18 minutes until the surface springs back lightly and a toothpick in the center comes out without wet batter.
  5. Rest for 5 minutes, cut into 12 equal squares and serve 2 squares per portion with one-sixth of the maple syrup.