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Baked Blueberry Pancake

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Total Time
Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Norna Detig, Lindenwood, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

For a quick breakfast, I make this pancake while I fix supper the night before, and then I cut them into squares or triangles. In the morning, I top them with butter and syrup before placing them in the microwave. The pancake recipe is innovative and takes most of the fuss out of making breakfast. —Norna Detig, Lindenwood, Illinois

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.
Test Kitchen Approved

Baked Blueberry Pancake

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Yield: 6 servings
Prep: 10 min
Cook: 10 min
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Ingredients

  • 2 cups pancake mix
  • 1-1/2 cups fat-free milk
  • 1 large egg, room temperature
  • 1 tablespoon canola oil
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries
  • Butter and maple syrup
Text Ingredients

Directions

  1. In a large bowl, combine pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.
  2. Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

Nutrition Facts

1 serving: 200 calories, 4g fat (1g saturated fat), 36mg cholesterol, 527mg sodium, 34g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 fat.
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