Get the Recipe: Sheet Pan Blueberry Lemon Pancakes
These sheet pan blueberry lemon pancakes have a fluffy cake-like texture and loads of berries and citrus flavor in every bite.
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- ⅔ cup cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 ¼ milk
- 2 teaspoons vanilla extract
- 4 tablespoons butter, melted (½ stick)
- 8 ounces blueberries
- 1 ¾ powdered sugar
- ¼ cup lemon juice
- zest of 1 lemon
- 1 tablespoon butter, melted
Instructions
- Heat the oven to 350ºF.
- In a large bowl, combine the all-purpose flour, sugar, cornstarch, baking powder, and salt.
- In a small bowl, combine the egg, milk, vanilla extract, and 4 tablespoons of butter, whisking to combine.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into a sheet pan prepared with parchment paper and greased with butter.
- Jiggle the pan slightly to spread the batter evenly across the pan.
- Prepare the lemon glaze by combining the powdered sugar, lemon juice, lemon zest, and melted butter in a small bowl, whisking until smooth.
- Drizzle half of the lemon glaze over the pancake mix and use a butter knife to create swirls in the batter.
- Sprinkle with blueberries and place in the oven.
- Bake for 15-20 minutes, checking the middle with a toothpick to confirm doneness.
- Top the pancakes with remaining lemon glaze and blueberries, if desired.
Notes
- Make Ahead: If you want to get a head start on this recipe, you can prepare the batter and store in an airtight container in the refrigerator overnight. The next morning, simply spread it into a sheet pan and bake according to the instructions below.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. You can place parchment paper between the layers to keep them from sticking.
- Reheating: To reheat, place a pancake slice in the microwave for 15-20 seconds, warm it up in a toaster oven, or heat it on a sheet pan in a 325ºF oven. If you’re using the oven, I recommend covering the pancake with foil to keep it from drying out.
Calories: 394kcal, Carbohydrates: 69g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 47mg, Sodium: 501mg, Potassium: 101mg, Fiber: 2g, Sugar: 21g, Vitamin A: 378IU, Vitamin C: 8mg, Calcium: 135mg, Iron: 2mg