Banana Blueberry Baked Pancake
This banana blueberry baked pancake is everything you love about classic pancakes, just easier and more comforting. Instead of standing over a pan flipping batch after batch, you pour the batter into one dish, slide it into the oven, and let it bake into a soft, fluffy, sliceable breakfast. The banana adds natural sweetness and moisture, the blueberries burst as they bake, and the texture lands somewhere between a pancake and a light breakfast cake. It is perfect for slow weekends, brunch tables, or meal prep when you want something homemade that reheats beautifully.
Prep time: 15 minutes
Bake time: 30 to 35 minutes
Total time: About 45 to 50 minutes
Servings: 6 to 8 slices
Ingredients
All-purpose flour: 1½ cups
Granulated sugar: 3 tablespoons
Baking powder: 1 tablespoon
Salt: ½ teaspoon
Medium overripe banana, mashed: 1
Milk (any type): 1⅓ cups
Large eggs: 2
Vanilla extract: ½ teaspoon
Vegetable oil or melted butter: ¼ cup
Fresh or frozen blueberries: 1 heaping cup
Instructions
Preheat the oven. Set your oven to 180°C (350°F). Grease an 8×8-inch baking dish or similar size pan and set aside.
Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Mash the banana. In a separate bowl, mash the banana until smooth with only small lumps remaining.
Combine wet ingredients. Add the milk, eggs, vanilla extract, and oil or melted butter to the mashed banana. Whisk until fully blended.
Make the batter. Pour the wet mixture into the dry ingredients. Gently whisk just until combined. Do not overmix.
Fold in blueberries. Gently fold in the blueberries, reserving a few for the top if you like a pretty finish.
Transfer to the pan. Pour the batter into the prepared baking dish and spread it evenly.
Add topping blueberries. Sprinkle the reserved blueberries over the top and lightly press them into the batter.
Bake. Place in the oven and bake for 30 to 35 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Cool and serve. Let the baked pancake cool for 10 minutes before slicing. Serve warm with syrup, honey, or a dusting of powdered sugar.
Tips
Use a very ripe banana for the best flavor and natural sweetness.
Do not overmix the batter or the pancake will be dense.
If using frozen blueberries, do not thaw them before adding.
Grease the pan well to avoid sticking at the edges.
A glass or ceramic dish bakes more evenly than metal.
Let the pancake rest before slicing so it sets properly.
For extra fluffiness, bring eggs and milk to room temperature.
Check doneness in the center, not just the edges.
Lightly toss blueberries in flour if they sink too much.
Serve warm for the best texture and flavor.
Variations
Whole wheat version: Replace half the flour with whole wheat flour.
Protein boost: Add 1 to 2 tablespoons of protein powder and a splash of milk.
Cinnamon banana: Add 1 teaspoon cinnamon to the dry ingredients.
Lemon blueberry: Add 1 teaspoon lemon zest to the batter.
Nutty crunch: Sprinkle chopped walnuts or almonds on top before baking.
Chocolate chip: Replace half the blueberries with chocolate chips.
Dairy-free: Use almond, soy, or oat milk and vegetable oil.
Vegan option: Use flax eggs and plant-based milk.
Extra sweet: Drizzle maple syrup over the batter before baking.
Mini portions: Bake in muffin tins for grab-and-go servings.
Q&A
Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 3 days.
Does it reheat well?
Yes, reheat slices in the microwave or oven.
Can I use frozen bananas?
Yes, thaw and drain excess liquid first.
Is it very sweet?
Mildly sweet, perfect for adding syrup on top.
Can I double the recipe?
Yes, use a larger baking dish.
Why is my pancake dense?
Overmixing is usually the cause.
Can I reduce the sugar?
Yes, especially if the banana is very ripe.
What pan size works best?
An 8×8-inch pan is ideal.
Can kids eat this?
Absolutely, it is kid-friendly and soft.
Can I freeze it?
Yes, slice and freeze for up to one month.
Nutrition
(Approximate Per Serving)
Calories: 220 to 260 kcal
Protein: 6 g
Fat: 9 g
Carbohydrates: 32 g
Fiber: 2 g
Sugar: 10 g
Conclusion
This banana blueberry baked pancake is a simple, cozy breakfast that delivers big flavor with very little effort. It brings together familiar pancake comfort and the ease of a one-pan bake, making it ideal for busy mornings or relaxed brunches. Soft banana, juicy blueberries, and a fluffy crumb make every slice satisfying on its own or dressed up with toppings. Once it becomes part of your routine, it is the kind of recipe you will reach for again and again.