Follow these simple steps to create your Lemon Blueberry Buttermilk Sheet Pan Pancakes:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a half-sheet pan with cooking spray or butter.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Combine Wet Ingredients: In another bowl, mix the buttermilk, eggs, melted butter, vanilla extract, and lemon zest until well combined.
4. Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Add Blueberries: Gently fold in the blueberries, taking care not to break them.
6. Pour Batter: Pour the pancake batter into the prepared sheet pan, spreading it evenly.
7. Bake: Place the pan in the oven and bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
8. Cool Slightly: Remove the pan from the oven and let it cool for about 5-10 minutes.
9. Cut and Serve: Cut the pancakes into squares and serve warm.

These steps will guide you in creating fluffy and delicious Lemon Blueberry Buttermilk Sheet Pan Pancakes effortlessly.