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Baked Blueberry Ginger Pancake

My kids love pancakes, so I came up with this baked version that saves a lot of time in the morning. My kids always gobble these ginger-kissed breakfast squares right up! —Erin Wright, Wallace, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    9 servings

Ingredients

  • 2 large eggs, room temperature
  • 1-1/2 cups 2% milk
  • 1/4 cup butter, melted
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen unsweetened blueberries
  • Maple syrup

Directions

  • Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top.
  • Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup.

Test Kitchen tip
  • If your little ones aren't fans of ginger, feel free to scale it back or substitute something else, such as ground cinnamon or grated lemon zest.
  • Blueberries make this pancake wonderful, but raspberries, blackberries or chopped strawberries would work well, too. Or try a mixture.
  • Nutrition Facts
    1 piece: 213 calories, 7g fat (4g saturated fat), 58mg cholesterol, 368mg sodium, 31g carbohydrate (8g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1.500 fat.

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