Ingredients:

  • 2 cups All-purpose flour
  • 3 Tbsp Granulated sugar
  • 1 Tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 2 Large eggs
  • 1 3/4 cups Full-fat buttermilk
  • 1 tsp Vanilla extract
  • 1/4 cup Unsalted butter, melted and slightly cooled
  • 1 cup Blueberries (optional)
  • Zest of 1 lemon (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a half sheet pan (approx. 18x13 inches) with parchment paper, leaving a slight overhang for easy removal. Spray the parchment paper lightly with non-stick spray.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until thoroughly combined, preventing pockets of leavening agent.
  3. In a medium mixing bowl, whisk the buttermilk, eggs, and vanilla extract until the mixture is homogenous.
  4. Gently whisk the slightly cooled melted butter into the wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined. Stop mixing immediately when only a few streaks of flour remain to prevent the pancake from becoming tough and dense.
  6. Immediately pour the batter into the prepared sheet pan. Tilt the pan gently to ensure the batter spreads evenly to the edges.
  7. Scatter your chosen toppings, such as blueberries and lemon zest, evenly over the surface of the batter.
  8. Transfer the pan to the preheated oven. Bake for 14–16 minutes.
  9. The pancakes are done when the edges are golden brown, the center springs back lightly when touched, and a wooden skewer inserted into the center comes out clean.
  10. Remove the pan from the oven and let it cool on a wire rack for 2-3 minutes. Use the parchment paper overhang to lift the pancake slab out of the pan. Slice into squares and serve immediately with syrup and desired sides.