Blueberry and Orange Sheet Pan Pancakes
Blueberry and Orange Sheet Pan Pancakes are a tasty way to serve deliciously flavored pancakes to many without having to stand at the stovetop griddle forever.
Servings: 8 servings
Calories: 368kcal
Equipment
- dough whisk optional
- microplane for zesting oranges
- citrus juicer optional for juicing oranges
- kitchen scale optional
Ingredients
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1½ teaspoon baking powder
- 1 teaspoon kosher salt
- 2 cups milk
- 2 large eggs
- 8 tablespoons (1 stick) butter, divided
- 2 tablespoons fresh orange zest
- 1½ teaspoons pure vanilla extract
- 3 tablespoons fresh orange juice, divided
- 2 cups fresh blueberries
- 3 tablespoons pure maple syrup
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Brush 2 tablespoons of melted butter on the bottom and up the sides of a rimmed baking sheet. Set aside.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Set aside.
- Whisk together the room temperature eggs, 4 tablespoons melted and cooled butter, milk, orange zest, vanilla extract, and 2 tablespoons orange juice in a medium-sized bow.
- Pour the egg and milk mixture into the dry ingredients and stir well to combine, but do not overmix. A few lumps in the batter are desired. Allow the batter to set for 5 -7 minutes to thicken slightly.
- Once the batter has thickened slightly, add the blueberries and fold gently with a spatula to combine. Pour the pancake batter evenly into the prepared sheet pan making sure to distribute the blueberries evenly throughout the batter.
- Carefully slide the baking sheet into the preheated oven on the center rack and bake for 30-32 minutes, rotating the baking sheet half way through the baking process.
- While the pancake is baking, whisk together 3 tablespoons of pure maple syrup, 2 tablespoons of melted butter, and 1 tablespoon of fresh orange juice in a small bowl.
- After 30-32 minutes the pancake should be lightly golden brown in the center and darker around the edges. Remove to a cooling rack and brush the entire surface with the melted butter and syrup mixture while still hot.
- Cool for 1-2 minutes before running a small offset spatula or butter knife round the edge of the pan (between the pan and pancake), and use a large offset spatula to gently lift and loosen the pancake from the sheet pan. Once loose, cut the pancake into desired size servings.
- Serve with additional maple syrup and butter. Enjoy!
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 51g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 434mg | Potassium: 284mg | Fiber: 2g | Sugar: 18g | Vitamin A: 537IU | Vitamin C: 9mg | Calcium: 134mg | Iron: 2mg
