Get ready to transform your breakfast game with the most incredible morning marvel you've never tried before! 🍌🫐 Imagine a pancake so magical it combines the creamy sweetness of ripe bananas, the burst of juicy blueberries, and the comfort of a perfectly baked breakfast treat - all in one dish. This Banana Blueberry Baked Pancake isn't just a recipe; it's a morning revolution that will make you forget everything you thought you knew about traditional pancakes. Forget standing over a hot griddle - this oven-baked wonder delivers maximum flavor with minimum effort, making your breakfast both impressive and incredibly easy!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe bananas, mashed
- 1 cup blueberries
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your pancake will bake evenly and rise properly.
- In a large mixing bowl, mash the 2 ripe bananas with a fork or potato masher until smooth. You can leave some small chunks for added texture if desired.
- Add 1 cup of blueberries to the mashed bananas and gently fold them in to avoid breaking the berries.
- In a separate bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- In another bowl, whisk together 1 cup of milk, 2 large eggs, 1/4 cup of granulated sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of melted butter until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the banana and blueberry mixture into the batter, ensuring that the fruit is evenly distributed throughout.
- Grease a 9x13 inch baking dish with a little butter or non-stick cooking spray to prevent sticking.
- Pour the pancake batter into the prepared baking dish, spreading it evenly with a spatula.
- Place the baking dish in the preheated oven and bake for 25 minutes, or until the pancake is puffed and golden brown on top.
- Once baked, remove the dish from the oven and let it cool for a few minutes before slicing.
- Serve warm, optionally drizzling with maple syrup or a dusting of powdered sugar. Enjoy your delicious Banana Blueberry Baked Pancake!
Tips
- Pro Tips for Pancake Perfection: • Use very ripe bananas for maximum natural sweetness and moisture • Don't overmix the batter - lumps are your friend for a tender pancake • For extra richness, use whole milk instead of low-fat milk • Fresh blueberries work best, but frozen can be used if thawed and gently patted dry • Check doneness by inserting a toothpick - it should come out clean • Let the pancake rest for 2-3 minutes after baking to help it set • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend • Customize by adding a sprinkle of cinnamon or chopped nuts to the batter • Leftovers can be stored in the refrigerator and reheated in the oven for best texture
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 8g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 85mg
