Gather Your Ingredients You'll need: – 2 cups all-purpose flour – 2 tbsp sugar – 1 tbsp baking powder – ½ tsp salt
– 1 ½ cups milk – 2 large eggs – 2 tbsp melted butter – 1 tsp vanilla extract – 1 cup fresh or frozen blueberries
Preheat and Prepare the Pan Preheat your oven to 375°F (190°C). Grease a 9x13-inch sheet pan or line it with parchment paper for easy cleanup.
Make the Batter In a bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the milk, eggs, melted butter, and vanilla. Gradually mix the wet ingredients into the dry ingredients until smooth.
Add Blueberries and Bake Pour the batter into the prepared sheet pan and evenly sprinkle blueberries on top. Bake for 15–20 minutes or until golden brown and a toothpick comes out clean.
Slice and Serve Let the pancakes cool for a few minutes before cutting into squares or rectangles. Serve with maple syrup, butter, or extra blueberries.
Store and Reheat Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Reheat in the microwave or toaster oven for a quick breakfast.