Baked Blueberry Pancake

For a quick breakfast, make the pancake while fixing supper the night before, then cut it into squares. The next morning, top them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast.


6 servings


2 cups pancake mix
1 1/2 cups fat-free milk
1 egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
butter and maple syrup


Preheat oven to 400°F (204°C). Grease a 15 x 10 x 1-inch baking pan.

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries.

Spread into prepared baking pan. Bake for 10 to 12 minutes or until golden brown. Serve with butter and syrup.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 10 minutes
Total Time: 20 minutes

Nutritional Information

Amount per serving (calculated without butter and syrup): Calories 200, Fat 4 g (Saturated Fat 1 g), Cholesterol 36 mg, Sodium 527 mg, Carbohydrate 34 g, Fiber 3 g, Protein 7 g. Diabetic Exchanges: Starch 2, Fat 1.

Recipe Courtesy Of

Norna Detig, Lindenwood, Illinois

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