sheet pan breakfast

Lemon Blueberry Buttermilk Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most genius way of making pancakes!

Lemon Blueberry Buttermilk Sheet Pan Pancakes

Cooking spray

all-purpose flour

white whole wheat flour

sugar

baking powder

baking soda

salt

unsalted butter (melted and cooled slightly)

low-fat (1% buttermilk)

eggs

lemon

vanilla extract

blueberries

water

Confectioners’ sugar, pure maple syrup, honey, 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.

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.

MEAL PREP:

Hash browns for a crowd is a breeze with this easy recipe for sheet pan hash browns from Delish.com!

Sheet Pan Hash Browns

16-oz. bag refrigerated hash browns

c. extra-virgin olive oil

garlic powder

paprika

kosher salt

black pepper

egg,

c. shredded Cheddar

tbsp. finely chopped chives

Sticks to the pan and not that crispy. Better off just cooking them on the stovetop.

This was great! Crispy, cheesy, and flavorful. I am out of chives so I substituted chopped shallots, added in some minced fresh garlic. I used rosemary and garlic infused EVOO and used a mozzarella & Colby cheese blend. Mmm mmm!

Hands down best hash browns I’ve made yet. The hubby loves them and we devoured the entire pan ourselves.

https://streaming.hearstdigitalstudios.com/manual_upload/59109876bbddbd5d3f95f807/mp4/Sheet_Pan_Hash_Browns_YOUTUBE_1494259850_4000_hd_v3.mp4

This Is The Only Way You Should Be Making Hash Browns From Now On

Load up on tasty veggies with a sheet pan southwestern breakfast! This easy one pan breakfast bake uses a combination of homemade taco seasoning, fresh lime, and culantro to spice up your breakfast or brunch. The recipe is SCD, gluten free, grain free, soy free, and low lactose.

Sheet Pan Southwestern Breakfast

butternut squash, peeled and chopped into 1 inch cubes

rutabaga,

red onion, chopped into 1 inch pieces

red bell pepper, chopped into 1 inch pieces

green bell pepper, chopped into 1 inch pieces

avocado oil

Tablespoons taco seasoning

Tablespoons chopped culantro or cilantro

lime zest ((1 small lime))

lime juice

monterey jack cheese, shredded

avocado and chopped tomatoes for garnish ((optional))

Preheat the oven to 400F. Place the squash, rutabaga, red onion, green bell pepper, and red bell pepper on a large sheet pan and drizzle with the oil. Use your hands to coat the veggies in the oil and spread into a single layer.

Place the sheet pan on the middle rack of oven and bake for 20 to 30 minutes until softened. Stir the mixture halfway through baking.

Remove the pan from the oven and add the taco seasoning, lime zest, lime juice, and culantro. Stir until well combined.

Move the vegetables on the sheet pan to make 6 small &quot;well&quot; or holes. Crack 1 egg into each well then sprinkle the cheese over the vegetables.

Place back on the middle rack of the oven and bake for 4 to 8 minutes, just until the egg whites have set. The eggs are very easy to overcook so keep an eye on them!

Remove from the oven and serve immediately. If desired, garnish with avocado slices and chopped tomatoes.

Leftover vegetables can be stored in an airtight container in the refrigerator for 3 to 5 days.

Love roasted veggies especially butternut squash and rutabaga.

Top 3 sheet pan breakfast recipes from across the web

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Top 3 sheet pan breakfast recipes from across the web

The most viewed sheet pan breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Blueberry Buttermilk Sheet Pa...

Sheet Pan Hash Browns

Sheet Pan Southwestern Breakfast

The most viewed sheet pan breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine