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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
Just made this for breakfast. So yummy! Great recipe. I will definitely make this again. I used frozen cut up peaches instead of blueberries. Also added some cinnamon to the batter and sprinkled cinnamon/sugar mix on top. So delicious and my 4-yr-old daughter even asked for seconds! I am going to try this in the fall with pumpkin instead of banana and maybe add some nuts. I love that I can cook it in the oven while cleaning up my dirty dishes. Again, great recipe!
Oooh pumpkin. I might have to steal that idea!! 🙂 Thanks so much and I’m glad you liked it!!
These look fab, Dorothy!!
I made these for my mom! I do NOT know my way around the kitchen to save my life, but this recipe appealed to me. This recipe was super easy but unfortunately the taste was so-so. The trouble is that I didn’t have a banana and used all milk. I think the banana would have brought out more sweetness. I will definitely try again!! For the record everyone did like the baked pancakes–they just weren’t what I expected. I also made the rookie mistake of substitions: more milk for the banana, some stevia in place of some of the sugar, and fresh blackberries and strawberries instead of blueberries.
It’s definitely it’s own texture – like a cross between a cake and a pancake. And yes, you can totally use all milk, but the sweetness from the banana would be missed, surely. (Or just pour on more syrup, ha!) Thanks for letting me know!
My mind is blown by the idea of not having to flip pancakes ever. This baked pancake is amazing. Thanks for this.
A baked pancake – love it!! What a great idea and that also means the pancakes are ready all at once without having to stand over the stove flipping them while brunch has already started 😉 Double plus! These look delicious Dorothy! Pinned 😀
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