Sheet-Pan Pancake With Blueberry Syrup
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
A large sheet-pan pancake baked until golden and served with a warm blueberry syrup. Perfect for feeding a crowd at breakfast or brunch.
Ingredients
- 473 ml fresh blueberries
- 237 ml pure maple syrup
- 532 ml all-purpose flour
- 9.86 ml baking powder
- 2.46 ml baking soda
- 4.93 ml salt
- 532 ml buttermilk
- 2 large eggs at room temp
- 59.1 ml sugar
- 14.8 ml honey
- 4.93 ml pure vanilla extract
- 59.1 ml butter divided
- Yogurt for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 157 mg
- Iron: 1.46 mg
- Magnesium: 20.3 mg
- Phosphorus: 119 mg
- Potassium: 205 mg
- Zinc: 0.98 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml fresh blueberries
- 237 ml pure maple syrup
- 532 ml all-purpose flour
- 9.86 ml baking powder
- 2.46 ml baking soda
- 4.93 ml salt
- 532 ml buttermilk
- 59.1 ml sugar
- 14.8 ml honey
- 4.93 ml pure vanilla extract
Prepare
- 2 large eggs, at room temp
- 59.1 ml butter, divided
- Yogurt, for serving (optional)
Let's Cook
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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.
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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.
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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.
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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.
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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.