Ingredients
cooking spray
1½cupsall-purpose flour,unbleached
½cupwhole wheat flour,white
2tbspgranulated sugar
2tspbaking powder
1tspbaking soda
1tspkosher salt
2tbspunsalted butter,melted, slightly cooled
2cups1% buttermilk,low-fat
2eggs,large
1medium lemon,juiced, grated zest
2tspvanilla extract
1½cupsblueberries
¼cupwater
confectioners’ sugar
pure maple syrup
honey
light whipped cream
Preparation
Preheat the oven to 425 degrees F. Spray a rimmed 13×18-inch sheet pan with cooking spray to keep the parchment in place.
Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
In a medium bowl, whisk together the cups of flour, sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and ¼ cup of water until thoroughly combined.
Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix, lumps are fine.
Gently fold in the blueberries with a spatula.
Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
Bake for about 15 minutes, rotating the pan halfway through, until golden and set.
Let cool for 5 minutes in the pan.
Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
Cut into 16 squares. Add toppings as desired and serve.
Cool completely before transferring to an airtight container.
