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

Blueberry Baked Pancake Recipe

4.67 from 9 votes
A pancake made in a pan and BAKED!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Yield 12 servings
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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)
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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.

Recipe Video

Recipe 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!
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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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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4.67 from 9 votes (4 ratings without comment)

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61 Comments

  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!

    Reply

  3. 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?
    Thanks

    Reply

  4. 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.

    Reply