Blueberry Sheet Pan Pancakes
I always want pancakes, but I don't always want to take the time to make them. Making your pancake batter and then baking it in a sheet pan is the most brilliant way to make pancakes really fast. They only have to bake for a few minutes so you can feed a hungry crew in a hurry.
Equipment
- Half size sheet pan or similar size
Ingredients
- 2 cups all purpose flour
- ⅓ cup sugar
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ¾ cups almond milk
- 2 tsp vanilla extract
- 3 tbsp coconut oil
- 2 tsp apple cider vinegar
- 2 eggs
- ⅓ to ½ cups blueberries - washed and patted dry
Instructions
- Preheat oven to 375° F
- Spray a sheet pan with cooking spray and set aside.
- In a large mixing bowl, sift together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together almond milk, vanilla, coconut oil, vinegar and eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until they are almost combined. Batter should be fairly lumpy with bits of flour not mixed in. If you over mix, your pancakes will come out dense.
- Pour the batter into the sheet pan and spread it evenly around the pan.
- Drop blueberries evenly over the top of the batter.
- Bake for 15-18 minutes. Pancakes should be puffy and slightly golden on top.