Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk (any variety)
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- Non-stick cooking spray or extra butter for the pan
- Maple syrup and powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C). Take a standard 18×13 inch rimmed baking sheet (half-sheet pan) and grease it generously with non-stick cooking spray or softened butter. For even easier removal, line the bottom with parchment paper, leaving a slight overhang on the sides.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Create a well in the center and add the milk, eggs, melted butter, and vanilla extract. Whisk the ingredients together until just combined. Do not overmix the batter; a few small lumps are perfectly fine and help keep the pancakes fluffy.
- Pour the pancake batter directly onto the prepared sheet pan. Use a spatula to spread the batter evenly into the corners and smooth out the top. Sprinkle the fresh blueberries evenly across the entire surface of the batter. Gently press a few of them down so they nestle into the mixture.
- Place the sheet pan on the middle rack of the oven. Bake for 15 to 20 minutes, or until the pancake is puffed up and the top is a light golden brown. You can test for doneness by inserting a toothpick into the center; it should come out clean.
- Remove the pan from the oven and let it cool for about 5 minutes. This makes it easier to cut. Use a knife or a pizza cutter to slice the giant pancake into squares or rectangles. Serve warm with a drizzle of maple syrup, a dusting of powdered sugar, or even a dollop of whipped cream.
- Cook Time: 30 minutes