Ingredients
Batter
- 3 cups all-purpose flour 360 g, spooned and leveled
- 0.25 cup granulated sugar 50 g
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 2.5 cups buttermilk 600 ml
- 2 large eggs
- 6 tbsp unsalted butter 84 g, melted and cooled slightly
- 1 tsp vanilla extract
- 1 cup blueberries 150 g, washed and dried
Pan
- 1 tbsp unsalted butter 14 g, softened, for greasing
Equipment
- 18-by-13-by-1-inch metal sheet pan
- Two mixing bowls
- Whisk and flexible spatula
- Toothpick and knife
Instructions
Mix and bake
- Heat the oven to 425°F (220°C), with a rack in the middle. Grease the pan thoroughly with the softened butter, including corners and sides.
- Whisk flour, sugar, baking powder, baking soda and salt in one bowl. In the other, whisk buttermilk, eggs, cooled melted butter and vanilla until combined.
- Pour the wet mixture into the dry mixture and fold just until no dry flour pockets remain. Small lumps are fine. Do not beat the batter smooth. Scrape into the greased pan and gently spread evenly to all corners. Scatter blueberries across the surface.
- Bake for 15–20 minutes, about 18 minutes in many ovens, until the center springs back lightly and a toothpick inserted between berries comes out clean. The top can be pale gold; do not keep baking just to make it dark.
- Let stand for 3 minutes while you set out optional toppings, then cut into a three-by-four grid. Lift with a spatula and serve warm. One square is the nutrition portion; two squares count as two servings.
Nutrition
Serving: 1squaresCalories: 225kcal
Video
Notes
Storage and safety: Refrigerate promptly, covered, and use within 3–4 days, or freeze cooled, individually wrapped squares. Reheat leftovers to 165°F (74°C). Maple syrup, yogurt and extra fruit are optional accompaniments and excluded from the estimate.
Nutrition: Approximately 225 kcal per squares serving, calculated from the stated ingredient amounts and 12 equal portions. It is an estimate, not a measured analysis; brands, trimming, retained oil and serving sizes vary. Optional accompaniments are excluded.
Cost: Illustrative US grocery budget assumptions for the ingredient portions consumed: flour $0.63, sugar $0.08, buttermilk $1.88, eggs $0.67, butter including pan $0.86, blueberries $1.54, vanilla $0.34, leaveners and salt $0.25. Calculated before rounding, total US$6.26 for the whole recipe, about US$0.52 per serving. These are assumptions, not a store quote; tax, delivery and energy are excluded.
Video: Tasting Table demonstrates buttermilk pancakes baked in a sheet pan. The video uses a fruit swirl, while this card scatters whole blueberries over the batter. Follow this card's quantities and cooking and storage guidance.
