This post may contain affiliate links. For more information, read my disclosure policy.

A Baked Pancake like this amazing blueberry version are my favorite way of making pancakes. They’re delicious and so easy because there is no flipping pancakes required – perfect for quick mornings!

stacked square pancakes with blueberries baked in on a white plate covered in syrup.

The Best Baked Pancake

This recipe only takes four steps: Whisk, Pour, Bake, Eat! These pancakes taste just like the classic recipe but they’re so much easier to make – no flipping, barely any tine. Slice and serve – they’re even great to-go!

This baked pancake is light and fluffy and the perfect blank canvas for your favorite pancake additions, like blueberries or chocolate chips. That classic flavor of pancake you expect in a portable square is just genius!

ingredients in baked blueberry pancake laid out on a white marble counter.

Ingredients Needed

  • Flour: I use all-purpose flour.
  • Blueberries: If you have them, use fresh blueberries. But you can also use thawed frozen blueberries or drained canned.
  • Banana: I used an overripe banana that will be mixed into the milk for a bit of natural sweetness.
  • Milk: Any kind of milk works – even nondairy milk.

Dietary Variations

  • Make these gluten-free by using 1:1 All purpose gluten free flour.
  • Make them dairy-free by using nondairy milk (like almond milk or oat milk).
  • Swap the blueberries for any berry (like raspberry or strawberry) or even pecans, walnuts, or chocolate chips.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

process shot of baked blueberry pancakes.
process shot of baked blueberry pancakes.

How to make Sheet Pan Pancakes

  • Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.
  • Mash the banana and add milk to make the correct amount. (Alternately, omit the banana and just use all milk). Whisk the eggs, vanilla, and oil into the milk mixture.
  • Pour wet ingredients into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan.
  • Bake 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.
stacked square pancakes with blueberries baked in on a white plate covered in syrup.

Expert Tips

  • You can use mini blueberries if you prefer those (they’re called wild blueberries and are sold frozen).
  • If the sides are golden brown, but the top isn’t, that’s ok. This recipe has a lighter top.
  • Let it cool before slicing.
  • Serve with maple syrup, chocolate chips, whipped cream, or with fresh berries.
stacked square pancakes with blueberries baked in on a white plate.

Storage & Freezing

  • Store baked pancakes in the refrigerator. I like to cover the entire pan with plastic wrap or cut slices and wrap each individually for easy grab and go.
  • Wrapped pancakes can also be frozen.
4.67 from 9 votes

Blueberry Baked Pancake Recipe

By: Dorothy Kern
A pancake made in a pan and BAKED!
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 servings
stacked square pancakes with blueberries baked in on a white plate.
Save Pin Print Remove Ads

Video

Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • 3 tablespoons (37g) granulated sugar
  • 1 tablespoon (11) baking powder
  • ½ teaspoon salt
  • 1 medium overripe banana
  • 1 ⅓ cups milk, (see step 3)
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ cup (59ml) vegetable oil
  • 1 heaping cup (150g) blueberries, (see note)

Instructions 

  • Preheat oven to 350°F. Spray a 9×13” 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). You will need approximately 1 ⅓ cups milk, but possibly a bit more or a bit less.
  • Whisk the eggs, vanilla, and oil into the milk mixture.
  • Pour wet ingredients 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.

Notes

  • Banana: Be sure to use an overripe banana with lots of brown spots.
  • Milk: You can use cow’s milk (any fat content) or non-dairy milk.
  • Blueberries: You can use fresh or thawed frozen. If using frozen be sure to drain well.
  • 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!

Modify with AI

chat gptchat gptchat gptchat gpt

© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.

Did you try this recipe? Click here to rate the recipe below.

Other Pancake Recipes

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.

Learn More About Me
4.67 from 9 votes (4 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




61 Comments

  1. Flipping pancakes is one of those cooking chores that I loathe. I’m sure my family would love to have more BFDs (breakfasts for dinner) but I just can’t stand the flipping of the pancakes! Love this idea 🙂 Pinned!

    Reply

  3. Okay, this is like the best idea ever Dorothy 🙂 Love that I don’t have to flip a gazillion pancakes – pinning this amazing recipe!

    Reply