Instructions

1. 1

   Preheat your oven to 425°F. Lightly coat a 13 × 18-inch rimmed sheet pan with cooking spray to help the parchment adhere.

2. 2

   Cut a sheet of parchment paper to fit the bottom of the pan completely. Lay it in the sheet pan and apply more cooking spray on the parchment and along the edges of the pan.

3. 3

   In a medium mixing bowl, combine the flours, sugar, baking powder, baking soda, and salt by whisking them together. In a separate medium bowl, blend the melted butter, buttermilk, eggs, lemon juice and zest, vanilla extract, and 1⁄4 cup of water until everything is well mixed.

4. 4

   Pour the wet mixture into the dry ingredients and whisk gently until just combined.

5. 5

   Avoid overmixing (don’t worry if some lumps remain). Carefully fold in the blueberries using a spatula.

6. 6

   Transfer the batter into the prepared sheet pan. Use a spatula to spread it out evenly, then gently tap the pan on the counter a few times to help the batter settle.

7. 7

   Bake in the oven, rotating the pan halfway through baking, until the top is golden and the mixture is set, which should take about 15 minutes.

8. 8

   Allow the pancakes to cool in the pan for 5 minutes.

9. 9

   Place a large cutting board over the top of the sheet pan and carefully invert the pancakes onto the cutting board.

10. 10

    Slice into 16 squares. Add your favorite toppings and serve warm.

11. 11

    Let them cool completely before storing in an airtight container.

12. 12

    To reheat from the refrigerator, microwave for 40 seconds, flipping halfway through the heating time.

13. 13

    To reheat from frozen, microwave for 45 seconds, flip, and then continue cooking for another 45 seconds or until thoroughly warmed.

Nutrition Information