Baked Pancake
on Jan 16, 2025
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Looking for a wholesome, easy-to-make breakfast that feels like a treat? This Baked Pancake is the answer! Made with simple ingredients like bananas, milk, and eggs, it’s a soft and satisfying dish that toddlers and families will love. It’s mildly sweet, perfect for pairing with fresh fruit, yogurt, or a drizzle of honey, making it versatile and nutritious.

Ingredients
- 2 ripe bananas
- 1 1/4 cups milk
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 2 tsp baking powder
- Fruit for topping
Instructions
- Blend the Batter:
- In a blender, combine the bananas, milk, eggs, flour, vanilla extract, and baking powder. Blend until smooth and no lumps remain.
- Prepare the Baking Dish:
- Grease a 9×13 baking dish or line it with parchment paper to prevent sticking.
- Bake the Cake:
- Pour the blended batter into the prepared dish. Spread evenly. Sprinkle fruit throughout (blueberry and strawberry are my favorite.) Bake at 375°F for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the breakfast cake to cool for a few minutes before slicing. Serve plain, or top with fresh fruit, yogurt, or a little nut butter for added flavor and nutrition.
Why This Recipe is Great for Toddlers and Families
- Nutritious Start:
- Bananas provide natural sweetness and potassium, while milk and eggs add protein and calcium, making this breakfast balanced and energizing.
- Soft and Easy to Eat:
- The cake’s fluffy texture is perfect for toddlers developing their chewing skills.
- Customizable:
- Add mix-ins like blueberries, diced apples, or chocolate chips to make it extra special.
- One-Bowl Wonder:
- Blending everything in one go makes for a quick prep and easy cleanup—ideal for busy mornings.
- Family-Friendly:
- Adults and kids alike can enjoy this breakfast cake, so no need to cook separate meals.
Storage Instructions
- Refrigerator:
Store leftover slices in an airtight container in the fridge for up to 3 days. Warm them up in the microwave for a few seconds before serving. - Freezer:
Wrap individual slices in plastic wrap or store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or pop a slice in the microwave for a quick reheat.

Baked Pancake
Ingredients
- 2 ripe bananas
- 1 1/4 cup milk
- 3 eggs
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 2 tsp baking powder
- fruit for topping
Instructions
- In a blender, combine the bananas, milk, eggs, flour, vanilla extract, and baking powder. Blend until smooth and no lumps remain.
- Grease a 9×13 baking dish or line it with parchment paper to prevent sticking.
- Pour the blended batter into the prepared dish. Spread evenly.
- Sprinkle fruit throughout the batter. My favorite is blueberries and strawberries.
- Bake at 375°F for 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the breakfast cake to cool for a few minutes before slicing. Serve plain, or top with fresh fruit, yogurt, or a little nut butter for added flavor and nutrition.
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you add some Greek yogurt for extra protein?
That would probably be fine! Let me know how it goes if you try it!
Can you make these into muffins?
Yes that would probably work!
I want to bake this tonight to have ready for the morning, how would you store it?
I would cover it and store in the fridge!
Hello! Just curious about a gf option . Would almond flour work? Thank you !
Can the milk be substituted with almond milk?
Yes!