Lemon Blueberry Sheet Pancakes - Easy & Quick Recipe
Made these lemon blueberry sheet pancakes for our at home brunch this morning, and honestly? New Sunday staple unlocked. They were quick, airy, and required almost zero cleanup… which is one of my love languages.
What’s your favorite brunch breakfast food?
Dry Ingredients:
1 1/2 cup unbleached flour
2 tbsp sugar or coconut sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients:
1 cup milk (any kind)
1 large egg
2 tbsp melted unsalted butter or coconut oil
Zest from 1 lemon
2 tbsp lemon juice
1 tsp vanilla extract
Add ins:
1 cup blueberries (frozen or fresh)
Powder sugar for dusting
Directions:
1. Preheat oven to 425, and grease a 9x13 pan (with butter or coconut oil)
2. In a large bowl, mix together the dry ingredients.
3. In another small bowl, whisk together the wet ingredients.
4. Pour the wet ingredients into the dry, and mix until just combined.
5. Fold in the blueberries.
6. Pour batter into the pan, and spread evenly.
7. Bake for 12-15 minutes, let cool and sprinkle with a little powdered sugar before serving.