Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

• Cooking spray
• 1-1/2 cups unbleached all-purpose flour
• 1/2 cup white whole wheat flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted and cooled slightly
• 2 cups low-fat, 1% buttermilk
• 2 large eggs
• 1 medium lemon, juice and grated zest from
• 2 teaspoons vanilla extract
• 1 -1/2 cups blueberries

OPTIONAL TOPPINGS

• Confectioners’ sugar, pure maple syrup, honey, or light whipped cream

• Preheat the oven to 425°F. 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.

• 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.

• Add the wet ingredients to the dry ingredients and whisk until just combined.

• Do not overmix (or worry if there are some lumps).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, rotating the pan halfway through, until golden and set, about 15 minutes.

• 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.

MEAL PREP:

• Cool completely before transferring to an airtight container.

• To reheat from the fridge, microwave for 40 seconds, flipping halfway through.

• To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.