Baked Blueberry Ginger Pancake Recipe

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Baked Blueberry Ginger Pancake  Recipe
Baked Blueberry Ginger Pancake Recipe photo by Taste of Home
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Baked Blueberry Ginger Pancake Recipe

Read Reviews
2 1 1
Publisher Photo
My kids love pancakes, but they can be time consuming. So I came up with this baked version and it's such a time-saver. My kids just gobble these ginger-kissed breakfast squares right up! —Erin Wright, Wallace, Kansas
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 large eggs
  • 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 five 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. Yield: 9 servings.

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.
  • Originally published as Baked Blueberry Ginger Pancake in Taste of Home February/March 2018

    Nutritional 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, 1-1/2 fat.

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

    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.
  • Originally published as Baked Blueberry Ginger Pancake in Taste of Home February/March 2018

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    Reviews forBaked Blueberry Ginger Pancake

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    MY REVIEW
    azuko321 User ID: 8343568 282416
    Reviewed Jan. 21, 2018

    "These were incredibly dry. I followed the instructions exactly and double checked my numbers, but the batter was so dry and crumbly. I added another half cup of milk and it was still pretty dry. I ended up adding a total of almost another whole cup of milk. I like the idea of the ginger and blueberries, but this didn't turn out very good for me."

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