Blueberry Lemon Pancake [sheet pan oven bake]

Step 1

Move the oven rack to the middle position. Preheat oven to 400°F.

Step 2

Line an 11x17 rimmed sheet pan with parchment paper.

Step 3

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg until completely incorporated.

Step 4

In a medium bowl whisk together greek yogurt, lemon juice and zest, eggs, melted butter, and vanilla until smooth.

Step 5

Scoop a rounded tablespoon of the dry ingredient mix onto a plate or bowl. Add half of your berries and roll them around until they’re dusted with dry mix. Set those berries aside and return any remaining dry mix to the bowl.

Step 6

Stir the wet ingredients into the dry ingredients until just combined.

Step 7

Gently fold in the coated berries.

Step 8

Pour into parchment lined pan, spreading to corners. Evenly sprinkle the remaining berries on top.

Step 9

Bake for 14-16 minutes.

Step 10

Allow to cool for 4-5 minutes in the pan before cutting into 12 squares.