Sheet Pan Whole Wheat Blueberry Pancakes

Prep Time 10

Cook Time 17

Servings People

8 tablespoons (113g) butter, melted (plus more for greasing the pan)
2 cups (16 oz) milk of choice
2 eggs
2 tbsp (39g) maple syrup
1 teaspoon (5g) vanilla extract
1 cup (140g) whole wheat flour
1 cup (145g) all-purpose flour
1 tbsp (12g) baking powder
½ tsp baking soda
¾ teaspoon kosher salt
1 cup (140g) fresh or frozen blueberries*
Toppings: ~ butter, maple syrup, powdered sugar, or whipped yogurt.
*You could sub blueberries with any berry or chocolate chips. Have fun and make half of it blueberry and the other half chocolate chip! Other ideas: walnuts, strawberries, drizzle of peanut butter.
Note: ~ cut it into squares using a pizza slicer and then just use a knife to loosen the edges.

Mix together the dry ingredients (flours, baking powder, baking soda, and salt).

Preheat the oven to 400F. Grease a rimmed baking sheet on the bottom and sides with butter or spray.
In a large microwavable bowl, add the butter and microwave in 15 second increments until just melted. Whisk in the milk, eggs, maple, and vanilla until smooth.
Add the flours, baking powder, baking soda, and salt and use a rubber spatula to mix until no dry flour remains. It may be a bit lumpy, but that’s normal!
Pour into your prepared sheet pan and use your rubber spatula to carefully spread it into an even layer, then give the pan a shake to even it out.
Top with the blueberries (or whatever add-ins you want). Bake for 12-15 minutes, or until the top is very light golden, then turn your broiler on high and place it on the top rack to broil for about 2 minutes, or until golden brown in spots (keep an eye on it, you may want to rotate halfway through to get more even browning).
Let it cool off for about 5-10 minutes, then slice it up and serve topped with your desired toppings.

Substitutions:

To make gluten-free, substitute the flours with 2 cups of all-purpose 1:1 gluten-free flour mix.
To make dairy-free, substitute the butter with 6 tablespoons of melted coconut oil.
To make vegan, see above + try this using 2 flax eggs.

Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 2 months.

Reheat leftover pancakes in the toaster or toaster oven. It gets them nice and crispy!
These taste really yummy on their own so they make a really delicious snack.