Sheet Pan Blueberry Pancakes
Ingredients
The pancake batter
-
3
cups
all-purpose flour
-
2
tablespoons
baking powder
-
2
tablespoons
sugar
-
2
teaspoons
salt
-
2 ½
cups
skim milk
-
2
large
eggs
-
6
tablespoons
light butter, melted
The toppings
Instructions
- Preheat the oven to 425°F and line a half sheet pan with parchment paper, then mist with cooking spray.
- In a large mixing bowl, combine the flour, baking powder, sugar, and salt, stirring until well mixed.
- Add the milk, eggs, and melted light butter to the dry ingredients, stirring until smooth.
- Pour the batter into the prepared sheet pan and spread it evenly.
- Sprinkle the blueberries over the batter.
- Bake in the preheated oven for 15 minutes.
- Allow to cool for a few minutes before slicing into 15 equal pieces.
Nutrition Facts (estimated)
Servings
15 pieces
Calories
149
Total fat
4g
Total carbohydrates
24g
Total protein
5g
Sodium
20mg
Cholesterol
20mg
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