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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!

Blueberry Banana Baked Pancake on a white plate on a wooden board

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.

Blueberry Banana Baked Pancake on a white plate with syrup being poured on it

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.

Love you,


Blueberry Banana Baked Pancake on a white plate

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!

Blueberry Banana Baked Pancake on a white plate with syrup


Blueberry Banana Baked Pancake on a white plate on a wooden board

Banana Blueberry Baked Pancake

4.67 from 9 votes
A pancake made in a pan and BAKED!
Yield 8 -10 servings


  • 1 1/2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 medium banana mashed plus enough nonfat milk to make 1 2/3 cup (see instructions)
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1 cup blueberries I used frozen mini blueberries, you may want to use more if you’re using normal sized berries (see note)
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  • Preheat oven to 350°F. Spray a 9x13” baking dish with cooking spray.
  • Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.
  • Place a banana in a large measuring cup and mash it with a fork. Add milk, a little bit at a time, stirring it into the banana, until the level in the measuring cup is 1 2/3 cup total (milk and banana). Whisk in the eggs, vanilla, and oil. (I like to use a 4 cup measuring cup and just whisk it all in there, but you can use a bowl if your measuring cup isn’t big enough to hold all the liquid.)
  • Pour milk mixture into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan.
  • Bake for 22-25 minutes, until it starts to get slightly golden around the edges and is no longer wet-looking in the center. It won’t get very brown on top. Cool slightly before serving with syrup.
  • Eat warm, or slice and store in an airtight container in the refrigerator. Or place in ziploc baggies and freeze for up to 1 month. Great for reheating in the microwave for fast breakfasts!
Nutritional information not guaranteed to be accurate

Click HERE for more PANCAKE & WAFFLES recipes!

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Last Updated on February 2, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Sooo good, and easy!!!! I freeze them; taste way better than factory made. And I double the amount of banana, add cinnamon or nutmeg, and chopped walnuts. NOTE: I use a rimmed baking sheet; cannot imagine how thick these would be if made in a 9×13!

  2. Hi, I was wondering whether I could swap the blueberries out for chocolate chips? Also, does this recipe have the same texture as actual pancakes?

  3. I really liked how easy this was to make–because I hate flipping pancakes too! The only thing I didn’t like was the banana. I hate bananas. Yeah. I’m probably the only person on the planet who hates bananas. (Except maybe Patricek’s daughter in that first review.) I’m going to go with the advice you gave her and just go with the milk only next time.

  4. The pancakes are great. I replaced white flour with multigrain flour and made a banana sauce in the side. Also added extra berries on top after putting the batter in sheet pan. I doubled the recipe and it turned out great. Oh one more thing, because i like slightly golden crust, i broiled on low for 3 mins. 

    I love lots of fruit and this recipe allows for that. I might try without sugar next time because that lets people add extra syrup. 

  5. This was so good but I think some cinnamon in the batter would be nice!
    Easy serves a lot perfect to take for brunch get together.?

  6. I made this and loved it! Even though I accidentally doubled the banana (and I guess consequently used less milk), it came out so good. I used almond milk and fresh blueberries.

    The third time I made this, I switched it up. I left out the blueberries and instead used 5 rings of pineapple, chopped, and 1/4 cup of sweetened coconut flakes. It was like having a pineapple upside-down cake for breakfast. With a slight coconut twist.

    I make this on the weekends and serve it to my family during the week. Reheating in the toaster oven makes the edges crispy. Yum!

  7. We love baked pancakes! This was a fabulous version – I love blueberries in/on pancakes. 🙂 I used white wheat flour and coconut oil. Delish!

  8. I’m late in the game but these are … EASY and YUMMY! My husband and I loved them but our daughter thought they were too banana-y. Any advice?

    1. You can reduce the amount of banana and replace it with milk. I haven’t done it with this recipe, but with my normal pancakes you want the total liquid to be a certain amount, and I just replace some of that with banana. Reduce the banana or omit, and just use a total 1 2/3 cup milk or banana/milk mixture. Again, I haven’t tried that with this recipe, but I’m fairly positive it would be fine!