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.
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
Instructions
- 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.
- 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.
- 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.