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?)
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
Need to make a plan?This recipe is already preloaded in MyFoodPlanet!
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!
This Post Has 3 Comments
These look awesome
Will have to try these soon. Might try the freezing option for a quick & easy weekend breakfast.
Very tasty & easy! May try the frozen option next time.