There is nothing worse than not getting to enjoy your guests and being stuck in the kitchen. I always felt that pancakes were a prison sentence, waiting for everyone to wake up, batter in hand, ready to pour each pancake individually so that they could enjoy them hot and fresh. Making them ahead of time and keeping them warm in the oven is just never the same when you are making pancakes for a large group. By the end, you are exhausted and don’t even want a pancake yourself.
This is your solution to make pancakes for a group, free up your morning and relax - while also impressing everyone with something new that they most likely have never had. You can get super creative and make a few of these in multiple pans depending on how many people you are feeding. The combination of lemon, blueberry, and buttermilk is always a fan favorite, so this one is a must.
Ingredients:
2 cups unbleached all-purpose flour
2 tablespoons granulated sugar
1 tablespoon malted milk powder (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted and cooled slightly
2 cups buttermilk
1/4 cup of water
2 large eggs
1 medium lemon, juiced and zested
2 teaspoons vanilla extract
2 cups blueberries
Maple Syrup for brushing + serving
Confectionary sugar for dusting.
Preheat the oven to 425°F and spray a rimmed 13 × 18-inch baking sheet with cooking spray, cut a piece of parchment the size of the bottom to cover. Place in pan and press down evenly. Spray parchment and make sure to spray the sides of the pan - this will prevent sticking.
In a medium bowl, whisk together the flour, sugar, malted milk powder (if using), baking powder, baking soda, and salt.
In another medium bowl, whisk together the melter cooled butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix. Some lumps are natural.
Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then bang the sheet pan on the table to get all the air bubbles out. Evenly spread the blueberries out by hand on the pan.
Bake, rotating the pan halfway through, until golden and set, about 15 minutes. Let cool for 5 minutes in the pan.
Brush with maple syrup and dust with confectionary sugar.
Cut into squares and serve with maple syrup.