Ingredients
Pancake batter
- 280 g all-purpose flour about 2 1/4 cups, spooned and leveled
- 30 g granulated sugar about 2 1/2 tablespoons
- 12 g baking powder about 1 tablespoon; check package conversion
- 1/2 teaspoon fine salt 3 g
- 420 mL 2% milk 1 3/4 cups
- 2 large eggs
- 3 tablespoons neutral oil 45 mL
- 1 teaspoon vanilla extract 5 mL
- 125 g fresh blueberries about 3/4 cup, washed and dried
Equipment
- 1 18-by-13-inch rimmed baking sheet half sheet pan
- 1 Baking parchment sized to line the pan
- 2 Mixing bowls
- 1 Whisk
- 1 Spatula
Instructions
- Heat the oven to 400°F (200°C). Line an 18-by-13-inch rimmed baking sheet with baking parchment. Use a pan with a rim, not a flat cookie sheet.
- Whisk the flour, sugar, baking powder and salt together in a large bowl, breaking up any leavening lumps.
- In another bowl, whisk the milk, eggs, oil and vanilla. Pour into the dry mixture and stir just until no dry flour remains. Small lumps are fine; do not beat until completely smooth.
- Scrape the batter into the prepared pan and spread to an even depth, reaching the corners. Scatter the blueberries evenly over the surface without pressing them into a dense layer.
- Bake for 16–20 minutes, checking at 16 minutes. The surface should spring back gently, the edges should be lightly golden and a tester inserted in a berry-free patch at the center should come out without wet batter. Continue for a few minutes if the middle is not set.
- Rest for 5 minutes, then cut into 12 rectangles. Serve two rectangles per portion with optional toppings added at the table.
Nutrition
Calories: 324kcalCarbohydrates: 48gProtein: 9gFat: 10gFiber: 2g
Video
Notes
Contains wheat, milk and eggs. Do not taste raw batter. Use the specified half sheet pan; a smaller pan changes depth and baking time. Refrigerate leftovers within 2 hours at 40°F (4°C) or below and use within 3–4 days. Reheat leftovers to 165°F (74°C). Nutrition is estimated for two rectangles, one-sixth of the batch, including blueberries but excluding syrup and optional toppings. Cost is a rounded ingredient-portion estimate and varies by store.
Instructional video by Gemma Stafford of Bigger Bolder Baking. Her recipe uses buttermilk, butter, baking soda and a larger batter quantity. This version uses milk, oil and baking powder with blueberries; follow the written ingredient amounts and pan guidance here.