Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh blueberries
- Extra butter or maple syrup 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 butter or non-stick cooking spray. For even easier removal, line the bottom with parchment paper and grease the paper as well. This ensures your pancake slices slide right out after baking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. Whisking the dry ingredients first helps break up any clumps and ensures the leavening agent is evenly distributed, which is the key to a uniform rise across the entire pan.
- In a separate medium bowl, whisk the eggs until they are light and bubbly. Pour in the milk, melted butter, and vanilla extract. Whisk everything together until the mixture is fully combined. Make sure your milk isn’t ice-cold, or it might cause the melted butter to seize and clump up.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a large spoon or spatula to fold the mixture together. Mix only until the flour streaks disappear. A few small lumps are perfectly fine; overmixing will lead to a tough, rubbery pancake rather than a fluffy one.
- Pour the batter onto your prepared sheet pan. Use an offset spatula or the back of a spoon to spread the batter evenly into the corners. Sprinkle the fresh blueberries evenly over the top of the batter. Do not stir them in, as they will naturally sink slightly into the batter as it bakes.
- Place the pan in the center rack of the oven. Bake for 15 to 20 minutes, or until the top is golden brown and the edges are slightly crisp. You can check for doneness by inserting a toothpick into the center; it should come out clean. Remove from the oven, let it cool for two minutes, then slice into 8 large squares or 16 smaller rectangles.
- Cook Time: 30 minutes