Sheet Pan Blueberry Lemon Pancakes

Serves: Eight | Prep: 10 min | Cook: 15 min

Ingredients:

Sheet Pan Blueberry Lemon Pancakes:
2 1/2 cups all-purpose flour
3 Tbsp sugar
2 Tbsp baking powder
1/2 tsp salt
2 cups buttermilk
2 eggs, beaten
1/4 cup vegetable oil
2 tsp vanilla extract
1 lemon zested and juiced
2 cups fresh blueberries

Directions:
Preheat oven 425F/220C. Grease or line with baking paper a 13X9-inch sheet pan.

In a bowl whisk flour, baking powder, sugar, and salt together. Whisk in buttermilk, eggs, oil, vanilla, lemon zest and juice. Whisk, until smooth. Carefully fold in fresh blueberries. Pour into the prepared greased sheet pan, spread out evenly. Bake for 15-18 minutes. Cut into squares and serve with maple syrup, fresh blueberries, and Blueberry Lemon Sauce.

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