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Baked Pancakes

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

By now, hopefully, you’ve fallen in love with our Whole Wheat Blueberry Pancakes recipe, because, I mean, really.  What’s not to love?  This Baked Pancakes recipe takes that recipe to a whole other level by making it freezable and oven-able.   (Is oven-able even a word?  Does it matter?)

baked pancakes

Baked Pancakes

Author: Heidi Boortz
Servings : 4

Ingredients

  • 2 cups 100% whole wheat flour
  • 4 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp honey
  • 1/2 tsp vanilla extract
  • 2 egg
  • 2 cups milk
  • 4 cups Blueberries fresh or frozen, optional

Instructions

Baked Pancakes

  • Mix first 7 ingredients (flour through milk) in a medium bowl until smooth. Fold in blueberries.
  • Divide mixture evenly among individual pie plates (1 per serving). Cover tightly.
  • To bake immediately, preheat oven to 350.
  • Bake, covered, at 350 for 25-30 minutes.

Freezing instructions

  • Freeze.
  • to cook after freezing, preheat oven to 350.
  • Bake, from frozen, covered, at 350 for 35-45 minutes.

Notes

Variations:
Apple-Cinnamon: Peel, core, and dice 4 apples.  Fold diced apples and 2 teaspoons cinnamon into the pancake batter instead of blueberries.  Finish as directed.
Banana-Nut: Mash 2 ripe bananas.  Fold mashed bananas, 1 cup chopped pecans or walnuts, and 2 teaspoons cinnamon into the pancake batter instead of the blueberries.
Pumpkin: Reduce milk to 1 cup.  Fold 1 15 oz can pumpkin and 2 teaspoons cinnamon into pancake batter.
Tried this recipe?Let us know how it was!
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