Sheet Pan Buttermilk Blueberry Pancakes | Reynolds Brands

Ingredients

• 4 large eggs, at room temperature
• 1/3 cup unsalted butter, melted
• 2/3 cup white granulated sugar
• 2 teaspoons vanilla extract
• 3 cups buttermilk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups blueberries, fresh or frozen; thawed
• Reynolds Wrap® Non-Stick Foil; for lining sheet pan
• 1 cup heavy cream, well chilled
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• Maple syrup
• Butter