Preheat the oven to 425°F. Set out a large 13 x 18-inch “half sheet pan”. (Or you can use two 9 x 13-inch baking dishes.)
Melt the butter. Brush 2 tablespoons of melted butter over the sheet pan, making sure to coat the edges and corners well.
Set out or large mixing bowl. Combine the flour, sugar, baking powder, and salt. Mix well. Then add in the buttermilk, eggs, and vanilla, then beat until smooth. Finally, mix in the remaining 6 tablespoons of melted butter.
Pour the batter into the sheet pan. Use a spatula to spread the batter evenly across the entire sheet pan. Sprinkle the blueberries, or your preferred toppings, evenly over the top of the pancake batter.
Bake for 12 to 17 minutes, until lightly golden on top. Cut and served warm, with butter and maple syrup.
Video
Notes
In a hurry, you can use this method with pancake mix. Simply use 3 cups of mix with the appropriately measured add-ins.Top this oven-baked pancake recipe with any toppings you like! You can split the batter into two baking dishes to make two flavors at once, or even top each side of the same sheet pan with different toppings.Leftovers: Store cooled pancakes in an airtight container in the fridge for up to 3 days. To freeze, wrap in plastic wrap and store in an airtight zipper bag for up to 3 months.Reheat sheet pan pancakes in short bursts in the microwave at 50% power. To keep them from drying out, I suggest you wrap each piece in a layer of slightly damp paper towel when microwaving.