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

A pancake made in a pan and BAKED!
Servings 8 -10 servings
Author Dorothy Kern

Ingredients

  • 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)

Instructions

  • 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!