Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups milk (dairy or non-dairy)
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- Maple syrup and extra butter for serving
Instructions
- Preheat your oven to 425°F (220°C). Generously grease a 13×18 inch rimmed baking sheet (half-sheet pan) with butter or non-stick cooking spray. For even easier removal, you can line the bottom with parchment paper and grease the paper as well. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
- In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; it is okay if there are a few small lumps remaining. Pour the batter onto the prepared sheet pan and spread it evenly to the edges. Sprinkle the blueberries over the top of the batter. Bake for 18 to 22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let it cool for a few minutes. Slice the giant pancake into 12 rectangular portions. Use a spatula to lift the squares onto plates. Serve warm with a generous drizzle of maple syrup, a dollop of butter, and perhaps an extra handful of fresh berries on the side.
- Cook Time: 30 minutes