Back to the blog

Baked Blueberry Pancakes

Baked pancakes: bringing you all the pancake goodness you know and love in a fraction of the time! Instead of painstakingly cooking each individual pancake on a griddle, we’re baking the batter in the oven and slicing into squares. Plus each juicy blueberry-filled serving (2 squares) has 15 grams of protein! 

Makes: 8 pancake squares

Serving Size: 2 pancake squares (140g)

Prep Time: 5 minutes

Total Time: 20 minutes

Nutrition Facts: 246 calories / 30.5g carbs / 15.5g protein / 7.5g fat

Baked Blueberry Pancakes

Ingredients:

  • 1 ½ cups (159g) “Kodiak Cakes” Power Cakes buttermilk mix

  • ¾ cup (184g) fat-free milk

  • 2 eggs (100g)

  • 1 tablespoon (14g) canola oil

  • ½ teaspoon cinnamon

  • 1 cup (148g) blueberries (fresh or frozen)

Instructions:

  1. Preheat the oven to 350 degrees. Prepare a 9x13-inch baking dish by spraying well with nonstick cooking spray.

  2. Mix all ingredients except for the blueberries together in a medium bowl. Stir with a fork until the pancake mix is incorporated and only a few lumps remain.

  3. Pour the batter into the prepared dish. Sprinkle evenly with blueberries.

  4. Bake for 12 minutes or until the pancakes are very lightly browned and a toothpick comes out clean. Be careful not to overbake- the pancakes can get rubbery if cooked too long.

  5. Cool for 10 minutes before slicing. Slice into 8 even squares. Serve warm topped with syrup, berries, nut butter, or cinnamon sugar (macros not included.)

  6. Store leftovers in an airtight container in the refrigerator for 3-5 days, or in the freezer for up to 3 months. Defrost in the microwave for 30-60 seconds.

Baked Blueberry Pancakes

Notes:

  1. You can use either fresh or frozen blueberries for this recipe. If using frozen do not defrost!

Free Download

Macro Friendly Recipes

macro counting cookbook cover

Start counting your macros and seeing transformations with these delicious, free recipes.