Lemon and Blueberry Sheet Pan Pancakes: A Simple, Delicious Breakfast Recipe

When it comes to making breakfast fun, delicious, and simple, Lemon and Blueberry Sheet Pan Pancakes are the answer! This unique twist on traditional pancakes lets you enjoy all the flavor and fluffiness of your favorite pancakes without the hassle of flipping individual ones. This recipe brings together the zesty brightness of lemon and the sweetness of blueberries, creating a breakfast dish that’s as satisfying as it is refreshing. Whether you’re preparing breakfast for your family, hosting a brunch gathering, or craving a quick yet flavorful morning meal, these sheet pan pancakes are the perfect choice.

In this article, we will explore everything you need to know about Lemon and Blueberry Sheet Pan Pancakes, from the ingredients to the step-by-step instructions, tips for getting the fluffiest pancakes, and even serving ideas to elevate your meal. Let’s dive into the delightful world of sheet pan pancakes!

Why Choose Sheet Pan Pancakes?

If you’ve ever made pancakes at home, you know it can be a bit of a juggling act. You must carefully measure the batter, pour it into the pan, wait for bubbles to form, then flip the pancake over—all while trying to keep the heat just right. It can feel like a race against time, especially if you’re trying to feed a crowd. But, with sheet pan pancakes, all those struggles are a thing of the past. You simply mix your ingredients, pour the batter into a pan, and bake it all in the oven. No flipping, no fuss, just perfect pancakes in less than 20 minutes.

The Lemon and Blueberry Sheet Pan Pancakes recipe is ideal for those busy mornings when you need something quick but still want a dish packed with flavor. The sheet pan method allows for even cooking, and the flavor combinations like blueberry and lemon are sure to become a family favorite.

Ingredients for Lemon and Blueberry Sheet Pan Pancakes

The ingredients for this recipe are simple yet full of flavor. You likely have most of them on hand already, and with just a few fresh additions, you’ll be well on your way to making a delicious batch of sheet pan pancakes. Here’s what you’ll need:

For the Pancakes:

• 2 cups all-purpose flour – This forms the base of the pancake batter. It gives the pancakes their structure and texture.
• 2 tablespoons sugar – A bit of sugar adds sweetness to the batter, balancing out the tartness of the lemon and the freshness of the blueberries.
• 2 teaspoons baking powder – This is the leavening agent that makes the pancakes rise, ensuring they’re fluffy and light.
• 1/2 teaspoon baking soda – Baking soda enhances the rise and helps the pancakes become golden brown.
• 1/4 teaspoon salt – A pinch of salt helps enhance the flavors of the other ingredients.
• 2 large eggs – Eggs add structure and richness to the batter.
• 1 3/4 cups buttermilk – The acidity of buttermilk helps activate the baking soda, creating a tender, fluffy pancake texture.
• 1/4 cup melted butter (plus more for greasing) – Butter adds richness and flavor to the pancakes, helping them become golden and moist.
• 1 teaspoon vanilla extract – A splash of vanilla enhances the overall flavor of the batter.
• Zest of 1 lemon – The zest adds a bright, citrusy aroma and flavor that complements the blueberries.
• 1 cup fresh or frozen blueberries – These juicy berries will bake into the pancakes, adding sweetness and burstiness with each bite. If you’re using frozen blueberries, there’s no need to thaw them first.

Optional Toppings:

• Powdered sugar – A light dusting of powdered sugar adds a touch of sweetness and beauty to the pancakes.
• Maple syrup – A classic topping for any pancake dish, maple syrup adds richness and depth to the flavor.
• Lemon glaze – A simple lemon glaze made from powdered sugar and lemon juice makes a delightful drizzle over the pancakes.
• Extra blueberries – For an extra burst of freshness and color, top your pancakes with additional blueberries.

Step-by-Step Instructions for Making Lemon and Blueberry Sheet Pan Pancakes

Creating these Lemon and Blueberry Sheet Pan Pancakes is quick and easy, thanks to the simple process of mixing and baking. Here’s how to do it:

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). This high temperature ensures that the pancakes bake up beautifully golden and fluffy. While the oven heats up, you can prepare the sheet pan and the pancake batter.

Step 2: Prepare the Sheet Pan

Lightly grease or line a 9×13-inch sheet pan with parchment paper. This will help prevent the pancakes from sticking to the pan and ensure easy removal once they’re baked.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This will ensure that the dry ingredients are evenly distributed, helping the pancakes rise evenly.

Step 4: Mix the Wet Ingredients

In another bowl, whisk together the eggs, buttermilk, melted butter, vanilla extract, and lemon zest. This mixture will give the pancakes their creamy texture and zesty flavor.

Step 5: Combine the Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients, stirring gently to combine. Be careful not to overmix, as this can make the pancakes tough. The batter should be a little lumpy, which is perfectly fine.

Step 6: Add Blueberries

Fold in half of the blueberries into the pancake batter. This ensures that the berries are evenly distributed throughout the batter, giving you a blueberry in every bite. Gently stir to combine.

Step 7: Pour the Batter and Add Toppings

Pour the batter into the prepared sheet pan, spreading it out evenly. Sprinkle the remaining blueberries on top of the batter, ensuring that each pancake will have a juicy burst of blueberries when you take a bite.

Step 8: Bake

Place the sheet pan in the preheated oven and bake for 13–16 minutes, or until the pancakes are golden brown and a toothpick inserted into the center comes out clean.

Step 9: Serve and Enjoy

Let the pancakes cool slightly before slicing them into squares. Top them with your favorite toppings such as powdered sugar, maple syrup, lemon glaze, or more blueberries. Serve warm, and enjoy!

Tips for Perfect Lemon and Blueberry Sheet Pan Pancakes

While this recipe is relatively easy to follow, there are a few tips and tricks that can help you achieve the perfect sheet pan pancakes:

1. Don’t Overmix the Batter: Overmixing pancake batter can lead to dense and tough pancakes. Stir until the ingredients are just combined.
2. Use Buttermilk for Fluffiness: Buttermilk reacts with the baking soda to create a fluffy, tender texture. It’s the secret ingredient for light and airy pancakes.
3. Add a Lemon Glaze: For an extra touch of flavor, drizzle a lemon glaze on top of the pancakes before serving. It adds a sweet-tart contrast that perfectly complements the blueberries.
4. Frozen Blueberries Work Great: If you’re using frozen blueberries, there’s no need to thaw them. Just toss them into the batter as they are to prevent them from bleeding into the pancakes.
5. Adjust the Baking Time: Depending on your oven, you may need to adjust the baking time slightly. Keep an eye on the pancakes toward the end of the suggested baking time to ensure they don’t overcook.

Frequently Asked Questions (FAQs)

Can I use regular milk instead of buttermilk?

While buttermilk helps create a fluffy texture, you can use regular milk as a substitute. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 3/4 cups of milk and let it sit for a few minutes before using.

Can I make these pancakes ahead of time?

Yes, you can make these pancakes ahead of time! Bake the pancakes as directed, then store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave before serving.

Can I freeze Lemon and Blueberry Sheet Pan Pancakes?

Yes, these pancakes freeze wonderfully! After baking, let them cool completely, then place them in a freezer-safe container or bag. Reheat in the oven or microwave when ready to serve.

Can I substitute other fruits?

Absolutely! While blueberries are the star of this recipe, you can substitute other fruits like raspberries, strawberries, or even peaches. Just be sure to adjust the baking time depending on the fruit’s moisture content.

Conclusion

In conclusion, Lemon and Blueberry Sheet Pan Pancakes are a game-changer for breakfast. They combine the sweetness of blueberries with the brightness of lemon, all wrapped up in a fluffy pancake that’s baked to perfection. Whether you’re making them for a family brunch, a lazy weekend morning, or meal prepping for the week, these pancakes are the perfect solution. With simple ingredients, easy instructions, and endless topping options, this recipe will quickly become a favorite in your household. Enjoy!

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