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Baked Pancakes

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DISCLAIMER:  This recipe 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?)

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baked pancakes

Baked Pancakes

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Recipe by:Heidi Boortz
Servings
4
Servings:

Ingredients

Ingredients

Instructions

    Baked Pancakes
    1. Mix first 7 ingredients (flour through milk) in a medium bowl until smooth. Fold in blueberries.
    2. Divide mixture evenly among individual pie plates (1 per serving). Cover tightly.
    3. To bake immediately, preheat oven to 350.
    4. Bake, covered, at 350 for 25-30 minutes.
    Freezing instructions
    1. Freeze.
    2. to cook after freezing, preheat oven to 350.
    3. Bake, from frozen, covered, at 350 for 35-45 minutes.
    Recipe 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.

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