GREAT VALUE BUTTERMILK PANCAKES RECIPES

Name: Lemon Blueberry Buttermilk Sheet Pan Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: Cooking spray; 1-1/2 cups unbleached all-purpose flour; 1/2 cup white whole wheat flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 2 tablespoons unsalted butter (melted and cooled slightly); 2 cups low-fat (1% buttermilk); 2 large eggs; 1 medium lemon (juice and grated zest from ); 2 teaspoons vanilla extract; 1 -1/2 cups blueberries; 1/4 cup water; Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

LEMON BLUEBERRY BUTTERMILK SHEET PAN PANCAKES - SKINNYT…

Lemon Blueberry Buttermilk Sheet Pan Pancakes - Skinnyt… image

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

Provided by Gina

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 15

Ingredients

Cooking spray
1-1/2 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter (melted and cooled slightly)
2 cups low-fat (1% buttermilk)
2 large eggs
1 medium lemon (juice and grated zest from )
2 teaspoons vanilla extract
1 -1/2 cups blueberries
1/4 cup water
Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

Steps:

Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
Cut a piece of parchment paper to cover the bottom completely. 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 flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Do not overmix (or worry if there are some lumps).Gently 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, rotating the pan halfway through, until golden and set, about 15 minutes.
Let cool for 5 minutes in the pan.
Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
Cut into 16 squares. Add toppings as desired and serve.
MEAL PREP:

Nutrition Facts : ServingSize 2 squares, Calories 214 kcal, CarbohydrateContent 35 g, ProteinContent 7 g, FatContent 5 g, SaturatedFatContent 2.5 g, CholesterolContent 57 mg, SodiumContent 503 mg, FiberContent 2.5 g, SugarContent 9 g

LEMON BLUEBERRY BUTTERMILK SHEET PAN PANCAKES - SKINNYT…

Lemon Blueberry Buttermilk Sheet Pan Pancakes - Skinnyt… image

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

Provided by Gina

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 15

Ingredients

Cooking spray
1-1/2 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter (melted and cooled slightly)
2 cups low-fat (1% buttermilk)
2 large eggs
1 medium lemon (juice and grated zest from )
2 teaspoons vanilla extract
1 -1/2 cups blueberries
1/4 cup water
Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

Steps:

Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
Cut a piece of parchment paper to cover the bottom completely. 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 flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Do not overmix (or worry if there are some lumps).Gently 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, rotating the pan halfway through, until golden and set, about 15 minutes.
Let cool for 5 minutes in the pan.
Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
Cut into 16 squares. Add toppings as desired and serve.
MEAL PREP:

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