Sheet-Pan Pancake With Blueberry Syrup

Let's Cook

1. Step 1.

   Place an 18- by 13-inch rimmed baking sheet (half-size sheet pan) on the center rack of the oven. Heat the oven to 450°F.

2. Step 2.

   In a small saucepan, combine 1 pint fresh blueberries and 1 cup pure maple syrup. Cook over low heat, stirring occasionally, until heated through, about 5 minutes. Keep warm while you prepare the pancake batter.

3. Step 3.

   In a large bowl, whisk together 2¼ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. In a separate bowl, whisk together 2¼ cups buttermilk, 2 large eggs (at room temperature), ¼ cup sugar, 1 tablespoon honey, and 1 teaspoon pure vanilla extract. Melt 3 tablespoons of the butter and whisk it into the buttermilk mixture. Pour the wet ingredients over the dry ingredients and fold gently with a spatula just until no traces of flour remain; the batter will be lumpy. Do not overmix.

4. Step 4.

   Carefully remove the hot baking sheet from the oven. Swirl the remaining 1 tablespoon butter all over the bottom of the pan to melt. Immediately pour the batter into the pan and quickly spread it evenly with a spatula.

5. Step 5.

   Bake until golden brown and a toothpick inserted in the center comes out clean, 13 to 15 minutes. Cut into pieces and serve immediately with the warm blueberry syrup and yogurt, if desired.