Lemon Blackberry Baked Pancake |Cooking With Amanda

Like baked egg tostadas or a batch of no-stir toaster oven granola, this lemon blackberry baked pancake is one of those little effort – big reward – keep-it-in-your-back-pocket recipes. The kind of recipe where you can quickly mix all of the ingredients together, pop it in the toaster oven and TA-DA! a tasty breakfast appears. Yeah, I looove those too!

A few months back I saw an oven-baked blueberry pancake on Martha Stewart's site and couldn't wait to make it. But I quickly ran into a problem because the original recipe calls for the batter to be baked in a 10-inch cast iron skillet. While that sounds like it would make a lovely baked pancake, I could never fit a skillet that size in our tiny toaster oven.

Not ready to give up my dream of enjoying breakfast with everyone instead of flipping pancakes all morning, I soldiered on. Turns out an 8x8 metal baking pan is a pretty good substitute if you don't have a 10-inch skillet or a large oven to fit one in.

After first trying a glass baking dish it was clear the metal pan gave the best "pancake style" results = Golden edges with a tender fluffy center.

The square pan also makes portioning easy. You can serve the baked pancake cut into four large pieces or sliced into 16 smaller, kid-friendly squares that are perfect for dipping in maple syrup.

And just like these peanut butter and jelly bars, the leftovers freeze well for a quick after school snack or surprise lunchbox treat.

My nephew was visiting this summer, so I made a batch with blackberries and lemon special for him. He can't get enough of that sweet-tart blackberry flavor and will eat a lemon whole! The lemony citrus flavor and juicy berries paired perfectly with the honey and tangy buttermilk. It has quickly become our new favorite baked pancake flavor.

For convenience, I've used frozen berries a few times. Although the berries sink more in the batter, they hold up well and don't get too soggy. So you know what that means? We can enjoy this blackberry-filled breakfast all year long!

Pssst… one more thing, this recipe is not for a Dutch baby, which is sometimes referred to as an oven pancake. Dutch Babies are puffy with a custard-like center, this recipe is more of a baked pancake-cake situation.

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Lemon Blackberry Baked Pancake Recipe

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Ingredients

1 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
3/4 cup low-fat buttermilk
1 large egg
1/2 teaspoon pure vanilla extract
2 tablespoons grapeseed oil, sub canola oil, coconut oil or melted butter + more to oil pan
2 tablespoons honey
1/2 teaspoon freshly grated lemon peel
1 cup fresh blackberries, or frozen blackberries, if using frozen berries do not thaw them

Directions

Preheat toaster oven to 350°F and grease an 8x8 metal baking pan.
In a medium bowl whisk together the flour, baking powder and salt.
In a small bowl whisk together the buttermilk and egg until well combined. Whisk in the vanilla, oil, honey and lemon peel.
Make a well in the center of the flour mixture and pour in buttermilk mixture. Stir together just until combined and no flour streaks can be seen.
Pour batter into the prepared pan and sprinkle berries over the top.
Bake for 23 to 26 minutes until the edges are golden and a toothpick in the center comes out with a few crumbs attached.
Allow pancake to cool for a few minutes. Slice into quarters or smaller pieces if desired.
Serve warm with maple syrup, whipped cream, yogurt or enjoy plain!