Sheet Pan Buttermilk Blueberry Pancakes

Preparing for the recipe:

Start by heating your oven to 400°F. Line a 13-by-18-inch sheet pan with two sheets of Reynolds Wrap^® Non-Stick Foil to ensure the entire pan is well covered. Set the pan aside.

Making the Batter:

In a large mixing bowl, whisk together the eggs, melted butter, sugar and vanilla extract for a few minutes, until the eggs are well beaten. Next, pour in the buttermilk and whisk again for a minute.

Baking the Pancakes:

Bake the sheet pan pancake at 400°F for 10 minutes. After 10 minutes, slide the oven rack out and sprinkle the remaining cup of blueberries over the top. This will help keep some of the berries suspended on the top.

Continue baking the pancake until the top is golden, for a total of 24 to 28 minutes. Remove the pan from the oven and place on a wire rack to cool for 5 minutes. Slice the large pancake into smaller squares for serving.

I recommend enjoying these blueberry pancakes as soon as possible, while they are still warm out of the oven. I love to stack a few of these, then top them with a few slices of butter, a generous pour of maple syrup and a dollop of whipped cream on the side.

For optional Whipped Cream:

Pour well-chilled heavy cream into a large measuring cup or mixing bowl. Add in the powdered sugar and vanilla extract.

Whisk on medium to high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag tipped with a star tip. Alternatively, you can spoon the whipped cream onto each plate.