Banana Blueberry Baked Pancake
I hate flipping pancakes. It takes so darn long. And I can’t walk away and do other things because then they turn black and smell up your house. #truestory
That’s why baked pancakes are perfect. Simply whisk, pour, bake and they’re done. Easy peasy!
How is Sunday Mother’s Day? How is it MAY already?
I’m always on the hunt for easy breakfast ideas. Jordan is tired of cereal and she always wants pancakes but…I hate making pancakes in the morning. All that flipping makes me irritable. It just takes so loooooong and all I want to do is drink coffee and check Facebook.
I think I need to teach Jordan how to flip pancakes. But then my kitchen would be even messier so maybe…not.
Instead I’ll bake pancakes instead. It’s way easier and just as good.
This would also be a great Mother’s Day breakfast. Jordan always wants to make me breakfast in bed and Mel usually looks at me like a deer in headlights whenever she says that. I can almost feel his anxiety.
This baked pancake is easy enough for
dads kids to do. Just a bowl, a measuring cup, one pan, and an oven. You can even make it the day before and just leave instructions on how to reheat it:
Slice. Place on a plate. Heat for 30 seconds not 30 minutes. Add 1/8 of the amount of syrup you would use. You know how many vegetables you like on your dinner plate? That’s how much syrup I want.
Feel free to bring to me in bed, but it better be light out. Rather, it better be after 7am.
A few notes about the recipe:
I like to mix banana with the milk for my pancake recipes. I mash the banana, then add enough milk to make 1 2/3 cup. You can just use 1 2/3 cup of milk, but the banana adds a little extra sweetness and some vitamins to the pancakes.
I used frozen mini blueberries in this recipe. Jordan won’t eat anything with big blueberries in it (read: normal sized ones) so I find mini ones frozen at Whole Foods. That’s the only place I’ve ever found them. Feel free to substitute regular frozen or fresh blueberries to this recipe. Even canned and drained would probably work.
After baking for about 30 minutes, the sides are golden but the top stays light colored. The result? A fluffy, soft, and sweet baked pancake! Serve it warm, or let it cool then slice and store in sandwich bags. Store leftovers in the freezer for quick school mornings!
I’d probably eat this without syrup, but if you have a cute syrup dispenser, totally serve it up to Mom with it. (Mine came from CB2.)
Baked Pancakes are the perfect any day Mother’s Day breakfast!