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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
The pancakes are great. I replaced white flour with multigrain flour and made a banana sauce in the side. Also added extra berries on top after putting the batter in sheet pan. I doubled the recipe and it turned out great. Oh one more thing, because i like slightly golden crust, i broiled on low for 3 mins.
I love lots of fruit and this recipe allows for that. I might try without sugar next time because that lets people add extra syrup.
This was so good but I think some cinnamon in the batter would be nice!
Easy serves a lot perfect to take for brunch get together.?
I made this and loved it! Even though I accidentally doubled the banana (and I guess consequently used less milk), it came out so good. I used almond milk and fresh blueberries.
The third time I made this, I switched it up. I left out the blueberries and instead used 5 rings of pineapple, chopped, and 1/4 cup of sweetened coconut flakes. It was like having a pineapple upside-down cake for breakfast. With a slight coconut twist.
I make this on the weekends and serve it to my family during the week. Reheating in the toaster oven makes the edges crispy. Yum!
We love baked pancakes! This was a fabulous version – I love blueberries in/on pancakes. 🙂 I used white wheat flour and coconut oil. Delish!
Great to know! I’ll have to try it with coconut oil, I love that stuff!
I’m late in the game but these are … EASY and YUMMY! My husband and I loved them but our daughter thought they were too banana-y. Any advice?
You can reduce the amount of banana and replace it with milk. I haven’t done it with this recipe, but with my normal pancakes you want the total liquid to be a certain amount, and I just replace some of that with banana. Reduce the banana or omit, and just use a total 1 2/3 cup milk or banana/milk mixture. Again, I haven’t tried that with this recipe, but I’m fairly positive it would be fine!
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