Go Back

Baked Blueberry Pancake

This baked blueberry pancake is a perfect solution for a quick and effortless breakfast. You can prepare it the night before, cut it into squares or triangles, and simply reheat in the morning for a delightful start to your day. Topped with butter and maple syrup, this innovative recipe eliminates the usual morning breakfast hassle while delivering a comforting and flavorful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 People
Course: Pancakes
Cuisine: American
Ingredients Method

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 for serving

Method
 

  1. In a large mixing bowl, combine the pancake mix, milk, egg, oil, and cinnamon. Stir gently until just combined, leaving the batter slightly lumpy. Carefully fold in the blueberries.
  2. Pour the batter into a greased 15x10x1-inch baking pan, spreading it evenly. Bake in a preheated oven at 400°F for 10-12 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
  3. Once baked, slice into squares or triangles. Serve with a generous amount of butter and a drizzle of maple syrup. Reheat in the microwave for a convenient breakfast option.