Ingredients:

  • 375g all-purpose flour
  • 50g granulated sugar
  • 15g baking powder
  • 3g baking soda
  • 3g kosher salt
  • 480ml buttermilk
  • 2 large eggs
  • 115g unsalted butter, melted and cooled
  • 5ml vanilla extract
  • 190g fresh blueberries
  • 1 tbsp lemon zest
  • 1 tbsp turbinado sugar

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a 13x18 inch sheet pan with parchment paper.
  2. Brush the parchment paper lightly with one tablespoon of the melted butter and place the pan in the oven briefly to warm.
  3. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate container, whisk the buttermilk, eggs, remaining melted butter, and vanilla extract until well combined.
  5. Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined; do not overmix.
  6. Fold in the lemon zest and one cup of the blueberries.
  7. Pour the batter onto the prepared warm sheet pan, spreading it evenly to the edges.
  8. Top with the remaining blueberries and a sprinkle of turbinado sugar.
  9. Bake for 20 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.