Blueberry Baked Pancakes
User Reviews
4.5
Blueberry Baked Pancakes
Description
This recipe utilizes pancake mix blended with water and vanilla extract to form a batter, into which blueberries coated in flour are folded to prevent sinking during baking. The batter is poured into a prepared pan and topped with extra fresh blueberries before baking until set and lightly moist inside.
The baking method yields a soft, tender texture throughout, resembling a thick pancake or breakfast cake. The natural sweetness and juiciness from the blueberries distribute evenly, with slightly burst berries on top adding flavor and visual appeal.
Blueberry baked pancakes serve well warm, especially with maple syrup or a light dusting of powdered sugar. They are suitable for straightforward preparation when you want a hands-off approach to pancakes and can be portioned easily from the pan.
Leftovers store in the refrigerator sealed airtight for several days and reheat gently to maintain moisture.
Ingredients
- 1 ½ cups pancake mix such as Bisquick; Krusteaz Blueberry Pancake Mix used
- 1 cup water
- 2 teaspoons vanilla extract
- 1 cup blueberries plus more for sprinkling on top, fresh
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350F, line an 8x8-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
- To a large bowl, add the pancake mix, water, vanilla, and stir to combine; set aside.
- To a medium bowl, add the blueberries, flour, and toss to coat the blueberries.
- Add the blueberries and all flour that's at the bottom of the bowl to the bowl with the pancake mix and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly sprinkle with additional blueberries for both taste and visual appeal.
- Bake for about 20 to 22 minutes, or until set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Baking times will vary based on brand of pancake mix used so bake according and until done. Start checking at 15 minutes; you don't want to overbake this at all or they will be dry and dense.
- Serve with maple syrup, dust with confectioner's sugar, or use your favorite pancake topping.
Notes
- Serve servings warm for best texture and flavor.
- Store any leftovers in an airtight container in the refrigerator for up to five days, reheating gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18x8-inch pan
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 170kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 3mg | 1% |
| Sodium | 448mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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