Baked Blueberry Pancake Delight

This baked blueberry pancake is my busy morning lifesaver When my family is racing out the door I love having an easy breakfast ready to go I can whip this up the night before and simply reheat with syrup and butter for a warm start that feels special without extra work

My whole family asks for this whenever berries are in season I started making this recipe to simplify breakfast during our busiest school weeks and now it is a constant request

Ingredients

• Pancake mix: gets breakfast on the table fast look for a mix with minimal added sugar for best results
• Fat free milk: keeps this light but still creamy use any milk you like
• Large egg: at room temperature helps everything blend smoothly
• Canola oil: adds moisture and a tender crumb choose pure canola for a clean flavor
• Ground cinnamon: gives a warm comforting note try freshly ground for a stronger aroma
• Fresh or frozen blueberries: pop with juicy sweetness plump firm berries will give the best bite
• Butter and maple syrup: a classic topping look for real maple syrup for an extra treat

Step-by-Step Instructions

Mix the Batter:

In a large bowl pour in the pancake mix add milk then crack in the egg and drizzle in the canola oil sprinkle over the cinnamon Gently stir together just until it comes together The batter will look lumpy but that will give the pancakes a fluffy texture

Add Blueberries:

Toss in the blueberries Fold them in gently to keep from bursting too many berries

Prepare the Pan:

Lightly grease a fifteen by ten inch rimmed baking pan with oil or nonstick spray This helps the pancake slide out easily after baking

Spread and Bake:

Pour the batter into the pan Use a spatula to spread it out evenly so it bakes uniformly Pop it into a four hundred degree oven and bake for ten to twelve minutes Watch for the top to turn golden brown and spring back lightly when pressed

Serve and Enjoy:

Take out the baked pancake Let it cool for a moment then cut into squares or triangles Top with plenty of butter and real maple syrup before serving

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Blueberries are my favorite part of this dish There is nothing like the burst of fresh berries throughout each bite I still remember the first time my little ones helped sprinkle them over the batter we ended up with extra berries in one corner and now it is a running joke at breakfast

Storage Tips

Let leftovers cool then store pieces in an airtight container in the fridge for up to three days To reheat simply microwave for about thirty seconds or warm in a low oven When preparing ahead you can double the batch and freeze portions between layers of wax paper for up to one month

Ingredient Substitutions

If you have buttermilk or almond milk on hand both work nicely instead of regular milk Add in other fruits like raspberries or sliced strawberries for a twist If avoiding eggs try a flax egg or a little extra oil

Serving Suggestions

Pair this baked pancake with a side of Greek yogurt and fresh fruit for a well rounded breakfast For weekend brunch serve with coffee or a smoothie Kids love these cut into fun shapes and taken on the go

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Cultural Context

Oven baked pancakes are a time saver that originated to cut down on multiple batches at the griddle The convenience of one big bake comes from classic midwestern church breakfasts where feeding a crowd fast really mattered The blueberry version brings a taste of summer even in the colder months

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, both fresh and frozen blueberries work well. If using frozen, there's no need to thaw, but you may want to scatter them evenly to prevent excess moisture.

→ How should I store leftover baked pancake?

Allow it to cool completely, then cover and refrigerate. Reheat slices in the microwave or toaster oven before serving.

→ What toppings pair well with this baked pancake?

Classic choices include butter and maple syrup. You can also add a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of fruit compote.

→ Can I make the batter ahead of time?

For best texture, it's ideal to bake the batter soon after mixing. However, you can prepare the dry and wet ingredients separately in advance and combine them when ready to bake.

→ Is a 15x10-inch pan required, or can I use another size?

A 15x10-inch pan yields thinner pieces. A slightly smaller pan works; adjust baking time and keep an eye on doneness.