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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!
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 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.
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.
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.
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.
Blueberry Baked Pancake Recipe
A pancake made in a pan and BAKED!
Recipe Video
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
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.
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
Coolest pancake idea ever, Dorothy! I hope your kids make these for you. Mine too!
I CANNOT believe that from this post on my mornings are going to be so much easier! Who DOES NOT like pancakes for breakfast! But who ENJOYS flipping them and waiting for them to cook???? Probably NO ONE and you’ve solved a major dilemma! 🙂 Loveeeeeeeeeee this baked version and those delicious blueberries peeking from within. <3
Okay this is seriously the most exciting idea ever! I am the WORST pancake maker ever – I always flip them poorly and they end up super ugly or under cooked or burned. Now I can just make them casserole version. Totally trying this soon! This is amazing!
A baked pancake, genius! I hate waiting to flip, too. Pinned!
I just made baked pancake similar to this, but I am dying over your blueberry version. YUM!
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