Sheet Pan Blueberry Lavender Pancakes
No standing at the griddle flipping one pancake at a time. Pour the batter into a sheet pan, scatter on blueberries, bake and cut into squares. Eat half now and freeze the rest for school mornings.
No standing at the griddle flipping one pancake at a time. Pour the batter into a sheet pan, scatter on blueberries, bake and cut into squares. Eat half now and freeze the rest for school mornings.
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Why this pairing works
The oven cooks every square evenly, and a sprinkle of Lavender Sugar on top bakes into a thin, sparkly crust. Warm maple syrup soaks right into the fluffy squares.
Makes 12 squares Prep 10 min Cook 15 min
Ingredients
- 1 bag Lavender Pancake & Waffle Mix (Blueberry), plus the ingredients listed on the package
- 2 Tbsp butter, melted, for the pan
- 1 cup fresh or frozen blueberries, do not thaw frozen
- 2 Tbsp Lavender Sugar, for the top
- 1/2 cup Lavender Maple Syrup, warmed, for serving
Directions
- Heat the oven to 425°F. Brush a rimmed half-sheet pan (18x13 inches) with the melted butter.
- Prepare the batter according to the package directions. Pour it into the pan and spread it evenly.
- Scatter the blueberries over the batter and sprinkle with Lavender Sugar.
- Bake 12 to 15 minutes, until golden and the center springs back when touched.
- Cut into 12 squares and serve with warm maple syrup.
Serve it with: Lavender Ground Coffee (Blueberry)
Make it your own
- Use the Classic mix and top with sliced bananas and chocolate chips.
- Serve with a pot of Blueberry Lavender Coffee.
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