Blueberry Baked Pancake Recipe
A pancake made in a pan and BAKED!
Servings: 12 servings
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.
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!