Ingredients
-
-
1 - 1/2
-
1/2
-
2
-
2
-
1
-
1
-
2
-
2
-
2
-
-
2
-
1 - 1/2
-
1/4
-
Directions
This breakfast recipe is from the WW Meal Prep Cookbook. Make them once and youll never make them any other way! No more waiting, flipping, and family members eating in shifts, all you need is a good-quality rimmed sheet pan and some parchment paper so they dont stick. They come out golden and fluffy, speckled with blueberries throughout. For a more traditional pancake recipe, try these fluffy whole wheat pancakes.,,A little bit about my latest cookbook, it features 120+ Healthy Make Ahead Meals and Freezer Recipes to simplify your life. Every recipe has a make now option, or a serve later. I give full directions for freezing and meal prepping for every recipe. Of course, if you dont meal prep you can still make these recipes! Nutritional info is included with each recipe. WW points are not, as they are copyright, but they are all posted here for your convenience!,Swap blueberries for your favorite berries.,Omit berries and add chocolate chips for the kids!,Swap lemon zest for orange zest and add a few dollops of ricotta.,Banana Pancake Cereal (Mini Pancakes),Brownie Batter Pancakes,Pumpkin Pecan Pancakes,Flourless Banana Nut Pancakes,Red Velvet Pancakes with Cream Cheese Frosting
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Steps
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1
Done
|
Preheat the Oven to 425f Spray a Rimmed 13 18-Inch Sheet Pan With Cooking Spray (this Will 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 |
|
2
Done
|
in a Medium Bowl, Whisk Together the Flours, Sugar, Baking Powder, Baking Soda, and Salt. in Another Medium Bowl, Whisk Together the Butter, Buttermilk, Eggs, Lemon Juice and Zest, Vanilla, and 1?4 Cup Water Until Thoroughly Combined. |
|
3
Done
|
Add the Wet Ingredients to the Dry Ingredients and Whisk Until Just Combined. |
|
4
Done
|
Do not Overmix (or Worry If There Are Some Lumps).gently Fold in the Blueberries With a Spatula. |
|
5
Done
|
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. |
|
6
Done
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Bake, Rotating the Pan Halfway Through, Until Golden and Set, About 15 Minutes. |
|
7
Done
|
Let Cool For 5 Minutes in the Pan. |
|
8
Done
|
Place a Large Cutting Board Over the Top of the Pan and Flip the Pancake Onto the Cutting Board. |
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9
Done
|
Cut Into 16 Squares. Add Toppings as Desired and Serve. |
|
10
Done
|
Cool Completely Before Transferring to an Airtight Container. |
|
11
Done
|
to Reheat from the Fridge, Microwave For 40 Seconds, Flipping Halfway Through. |
|
12
Done
|
to Reheat from Frozen, Microwave For 45 Seconds. Flip and Cook For an Additional 45 Seconds, or Until Heated Through. |
