Ingredients:

  • 3cups all-purpose flour
  • 3tbsp granulated sugar
  • 2tbsp baking powder
  • 1tsp baking soda
  • 1tsp fine sea salt
  • 2.5cups whole milk
  • 2 large eggs
  • 0.5cup unsalted butter, melted
  • 1tbsp pure vanilla extract
  • 1cup fresh blueberries
  • 1tsp lemon zest

Instructions:

  1. Preheat your oven to 425°F (220°C). Line an 18x13 inch rimmed half-sheet pan with parchment paper and lightly brush with a portion of the melted butter.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and sea salt.
  3. Create a well in the center of the dry ingredients. Pour in the milk, eggs, remaining melted butter, and vanilla extract. Whisk gently until just combined; do not over-mix, as small lumps are acceptable.
  4. Pour the batter onto the prepared sheet pan, using a spatula to spread it evenly into the corners. Sprinkle the fresh blueberries and lemon zest across the top.
  5. Bake for 15 minutes, or until the pancake is golden brown and the center springs back when lightly touched.
  6. Remove from the oven, slice into 12 squares, and serve hot.