Long weekends call for two things – good food and laziness. Luckily for all of us, somewhere along the way, someone thought to put breakfast food into large format. Sheet pan dinners and one pot meals have been in vogue as of late, but why shouldn’t breakfast join in on the fun? Here, the Instagram influencer that is the sheet pan pancake has transformed into something even better – this no-flip blueberry pancake. Imagine if you could make delicious pancakes for a crowd without having to stand over a griddle flipping every individual pancake. This no-flip blueberry pancake is served with something extra special.
I found some pretty little apricots at the market a few weeks ago. They were a bit too tart to eat as is, so most of them were headed for a sweet vanilla bean bath. I lightly poached them in a sweet syrup, then boiled that syrup down until thick. Who needs maple syrup anyway? Serve this oven-baked large format pancake with poached apricots, more blueberries, pats of butter, and a drizzle of poaching syrup.
Want more breakfast ideas? Check out these recipes!
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 12 ounces apricots (6-8 medium), halved and pitted
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt (Diamond Crystal)
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more room temperature for serving
- 1 cup fresh blueberries, plus more for serving
- 1 tablespoon vegetable oil
- Poach apricots: place sugar and 2 cups water in a medium saucepan over medium-high heat. Scrape in vanilla bean seeds and add whole pod to pan. Bring to a gentle boil, stirring until sugar dissolves. Add apricots and cook until just tender and skin begins to pull away from fruit, about 2 minutes. Using a slotted spoon, lift apricots from syrup; transfer to a plate. Return syrup to a boil and cook until thickened slightly, 8 to 10 minutes. When apricots are cool enough to handle, peel away skins.
- Make pancake: preheat oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, eggs, and 2 tablespoons melted butter. Add to dry ingredients and stir until just combined with a few small lumps remaining. Stir in blueberries.
- Heat oil and remaining 1 tablespoon butter in a medium (10-inch) nonstick skillet over medium-high. Add batter to pan; spread to edges. Cook until set around the edges but still wet in the center, about 6 minutes. Transfer to oven and bake until puffed and set, 10 to 12 minutes.
- Cut pancake into wedges and serve with pats of butter, poached apricots, more blueberries, and a drizzle of poaching syrup.
Apricots can be poached up to 1 day ahead. Let cool completely and refrigerate fruit and syrup separately in airtight containers.
Amount Per Serving: Calories: 293