An easy “make in a bowl” recipe is blueberry sheet-pan pancakes. The batter is simple to put together, with the pancakes themselves baked in the oven instead of in a pan on the stovetop. Spread the batter evenly in a sheet pan with sides then dot with fresh blueberries. In less than 15 minutes, the pancakes are ready. The baked pancake can be cut into squares or made extra fancy by using a heart shaped cookie cutter to form the individual servings. A dusting of confectioners’ sugar and some warm maple syrup and your Mother’s Day main course is complete.
Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 Tbsp unsalted butter, melted and cooled
- 2½ cups flour
- ¼ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup fresh blueberries
Instructions
Preheat oven to 425 degrees. Line an 11-by-17-inch baking sheet pan with sides with parchment paper. Spray bottom and sides with nonstick food spray.
In a mixing bowl, whisk together the buttermilk, eggs, vanilla, cinnamon and melted butter. In a separate bowl, combine the flour, sugar, baking powder, baking soda and salt. Add the wet mixture to the dry ingredients. Stir until just combined.
Scrape the batter into the prepared pan, smoothing to create an even layer. Scatter the blueberries evenly into the batter.
Bake until lightly browned and springy, about 12 to 14 minutes. Remove from oven. Let rest for a few minutes then cut into serving pieces. If desired, use a large heart-shaped cookie cutter to cut the pancakes. Serve with a dusting of confectioners’ sugar and maple syrup.
About this recipe
Use a heart-shaped cutter to cut these easy-to-make baked pancakes into hearts.
