Baked Blueberry Ginger Pancake Recipe

4 10 10
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
4 10 10
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.

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    • 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
    KerriBalliet User ID: 6486488 285339
    Reviewed Mar. 20, 2018

    "I think this is a really quick and tasty way to make pancakes ahead of time. I used this recipe when I had friends coming over for brunch. I used frozen cranberries since it was the only thing I had on hand. I served with both syrup and honey. Everyone loved it. I agree with all of the other comments, it needed to bake longer than 20-25 minutes...more like 30-35."

    MY REVIEW
    jlmoeller User ID: 1288011 285037
    Reviewed Mar. 13, 2018

    "It was really quick to put together which I loved, but took a lot longer to bake, about 50 min and it was dry. My kids didn't really like it. I thought it tasted good with maple syrup on top. If I try this again I'll bake in a 9x13 and hopefully it'll bake in the 20-25min that it says and that it's moist."

    MY REVIEW
    KT556 User ID: 5658936 284787
    Reviewed Mar. 8, 2018

    "To daisywilken: The ingredients and/or preparation will indicate how to use your berries in that recipe. Sometimes it will say THAWED, THAWED AND DRAINED, etc.

    Always wise to totally read through recipe before beginning same."

    MY REVIEW
    daisywilken User ID: 2737979 284713
    Reviewed Mar. 6, 2018

    "rating this because need to do it to do this....,BUT.... I have a question?? If I use frozen berries of any kind, do I thaw and drain, put in frozen and the liquid will not matter or what??????? THIS IS ALWAYS MY QUESTION, WE FREEZE BERRIES OF THE BUSH IN THE SUMMER BUT I NEVER KNOW HOW TO BEST USE IN RECIPES THAW & DRAIN OR NOT???"

    MY REVIEW
    marcibanes User ID: 4837689 284465
    Reviewed Mar. 1, 2018

    "I made this recipe the night before and refrigerated it overnight before baking in the morning. It was fast and easy to put together and made the typical morning rush less hectic. I used a cinnamon, ginger and nutmeg mix just using ginger would have been very bland. But, everyone's taste are different. Listen to the advice if others and bake approximately 15 minutes longer I will make again but with extra seasoning."

    MY REVIEW
    kmillo User ID: 2666658 284265
    Reviewed Feb. 25, 2018

    "I added about 3oz cut up cream cheese and baked an additional 30 mins. Pretty tasty."

    MY REVIEW
    SWyatt502 User ID: 7854194 282809
    Reviewed Jan. 28, 2018

    "I really liked this pancake bake. I too found that the baking time needed some extra minutes - but I also think my oven is off kilter -so not sure of the reason - recipe or oven. In any event - it turned out great. I tasted it out of the oven -with no syrup - it was good but needed sweetness - which of course - the syrup provides perfectly. I made mine not to eat right away - but to portion out for the week's breakfast. It re-heated great. Just pop the piece in the microwave for 45 seconds, top with syrup and it was yummy and filling. Big hit. Will definitely make again."

    MY REVIEW
    cubbieleader User ID: 1137622 282750
    Reviewed Jan. 27, 2018

    "There is no way this is done baking after 20 minutes! I had to keep baking at 5-minute intervals until it had been in at least 40 minutes before it tested done."

    MY REVIEW
    shannondobos User ID: 5115022 282552
    Reviewed Jan. 23, 2018

    "I am really surprised by the review saying that they had to add an additional cup of milk to this. I actually slightly increased my baking time to 30 minutes because there was ample liquid. It was wonderful, and with the berries in it, the few leftovers there were stayed moist and delicious until the next day. I subbed cinnamon for half the ginger and it was perfect. I will definitely try this with other berry combinations, too!"

    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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