Lemon Blueberry Buttermilk Sheet Pan Pancakes Recipes

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LEMON BLUEBERRY BUTTERMILK SHEET PAN PANCAKES



Lemon Blueberry Buttermilk Sheet Pan Pancakes image

Lemon Blueberry Buttermilk Sheet Pan Pancakes - essentially a giant pancake baked in the oven - is the most genius way of making pancakes!

Provided by Gina

Categories     Breakfast     Brunch

Time 35m

Number Of Ingredients 15

Cooking spray
1-1/2 cups unbleached all-purpose flour
1/2 cup white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter (melted and cooled slightly)
2 cups low-fat (1% buttermilk)
2 large eggs
1 medium lemon (juice and grated zest from )
2 teaspoons vanilla extract
1 -1/2 cups blueberries
1/4 cup water
Confectioners' sugar, pure maple syrup, honey, or light whipped cream

Steps:

  • Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
  • Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
  • In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and whisk until just combined.
  • Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
  • Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
  • Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
  • Let cool for 5 minutes in the pan.
  • Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
  • Cut into 16 squares. Add toppings as desired and serve.

Nutrition Facts : ServingSize 2 squares, Calories 214 kcal, Carbohydrate 35 g, Protein 7 g, Fat 5 g, SaturatedFat 2.5 g, Cholesterol 57 mg, Sodium 503 mg, Fiber 2.5 g, Sugar 9 g

LEMON-BLUEBERRY SHEET-PAN PANCAKE



Lemon-Blueberry Sheet-Pan Pancake image

Skip the griddle! This fluffy, sweet oven-baked pancake will save you from flipping cakes for everyone. Instead, mix up the batter and bake off this sheet pan-sized pancake in the oven. While cooks will appreciate the efficiency of this recipe, everyone around the table will appreciate its flavor. The combination of fresh blueberries and lemon zest provides a pleasant, slightly tangy contrast to the sweet blueberry preserves and pancake base. This well-balanced flavor is appealing to adults and still plenty kid-friendly, too. So, whether it's Christmas morning and you don't want to miss a minute of the new-toy joy, or you're just trying to streamline the breakfast routine, it's worth adding this to your recipe box.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 35m

Yield 8

Number Of Ingredients 10

2 cups Original Bisquick™ mix
1 cup milk
2 eggs, slightly beaten
1/4 cup granulated sugar
3 tablespoons butter, melted
2 tablespoons lemon zest
1 cup fresh blueberries
1/2 cup blueberry spreadable fruit
1/4 cup toasted sliced almonds, if desired
1 tablespoon powdered sugar

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch jelly roll pan with foil; spray with cooking spray. In large bowl, beat Bisquick™ mix, milk, eggs, granulated sugar and melted butter with whisk until blended. Stir in 1 tablespoon of the lemon zest. Spread in pan. Top with blueberries. Bake 6 minutes.
  • Spoon teaspoonfuls of blueberry spreadable fruit over pancake batter. Bake 7 to 11 minutes longer or until golden brown and toothpick inserted in center comes out clean.
  • Sprinkle with powdered sugar. Top with almonds. Top with remaining 1 tablespoon lemon zest. To serve, cut 6 rows by 4 rows. For each serving, place 3 pancakes on individual serving plate.

Nutrition Facts : Calories 280, Carbohydrate 46 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 3 Pancakes, Sodium 360 mg, Sugar 22 g, TransFat 0 g

LEMON-BLUEBERRY PANCAKES



Lemon-Blueberry Pancakes image

One word for these lemon-blueberry pancakes ... delicious! Serve with butter and real maple syrup.

Provided by IronChefLaurie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 8

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon white sugar
½ teaspoon salt
1 cup milk
1 egg
½ tablespoon butter, melted and slightly cooled
1 lemon, zested
2 teaspoons oil, or as needed
1 cup frozen blueberries, or as needed, thawed

Steps:

  • Sift together flour, baking powder, sugar, and salt in a large bowl.
  • Whisk together milk and egg in a small bowl. Add milk and egg mixture to flour mixture, whisking until blended. Stir in melted butter and lemon zest.
  • Lightly oil a griddle and heat over medium-high heat. Fill a 1/4-cup measure with batter and pour onto the hot griddles. Drop a few blueberries on top and cover them with a little batter. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 123.4 calories, Carbohydrate 19.6 g, Cholesterol 24.8 mg, Fat 3.3 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 297.1 mg, Sugar 3.7 g

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