Sheet Pan Buttermilk Blueberry Pancakes
The fluffiest and most delicious sheet pan blueberry pancakes, from Reynolds Wrap® Ambassador Tatyana’s Everyday Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reynoldsbrands.com.
Cooking tools:
- Cooling rack
- Baking sheet
- Aluminum foil
- Oven
- Chef's knife
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
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