After the success of Banana Chocolate Sheet Pancakes I made a blueberry version! These turned out great and were perfect for a crowd at my Fourth of July brunch (added strawberries and mascarpone as topping for a red, white, and blue effect!). Try them out this summer and enjoy!
Ingredients (makes 8 servings):
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups milk
- 2 tbsp melted butter
- 2 tbsp honey
- 2 eggs
- 1 pint blueberries
Recipe:
- Preheat oven to 425 degrees.
- In a large bowl mix together the flour, baking powder, baking soda, and salt. In another bowl mix together the milk, melted butter, honey, and two eggs. Gently mix the wet ingredients into the dry ingredients until evenly combined.
- Mix in blueberries. Spray a large baking sheet with non-stick spray. Layer with parchment paper and spray again (!) with more non-stick spray. Pour the mixture and tap the sheet against your counter a few times to level out the batter.
- Bake for 12-15 minutes until done. Let cool for a couple minutes then flip out the pancake. (I prefer flipping it out onto a cooling rack.)
- Slice into 16 pieces and enjoy! I’ve served these with syrup, butter, and strawberries with mascarpone (but I promised to give my husband credit for that last one!).
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