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stacked square pancakes with blueberries baked in on a white plate.
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4.67 from 9 votes

Blueberry Baked Pancake Recipe

A pancake made in a pan and BAKED!
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: $7

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 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). 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.

Video

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!

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