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Baked Pancake

Posted by Ashley

on Jan 16, 2025, Updated Apr 12, 2025

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:

1. Blend the Batter:
   • In a blender, combine the bananas, milk, eggs, flour, vanilla extract, and baking powder. Blend until smooth and no lumps remain.
2. Prepare the Baking Dish:
   • Grease a 9×13 baking dish or line it with parchment paper to prevent sticking.
3. 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.
4. 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 Baked Pancake is Great for Toddlers and Families:

1. Nutritious Start:
   • Bananas provide natural sweetness and potassium, while milk and eggs add protein and calcium, making this breakfast balanced and energizing.
2. Soft and Easy to Eat:
   • The cake’s fluffy texture is perfect for toddlers developing their chewing skills.
3. Customizable:
   • Add mix-ins like blueberries, diced apples, or chocolate chips to make it extra special.
4. One-Bowl Wonder:
   • Blending everything in one go makes for a quick prep and easy cleanup—ideal for busy mornings.
5. 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.

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Baked Pancake

Prep: 5 minutes mins

Cook: 30 minutes mins

Servings: 12 pieces

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Ingredients 

1x2x3x

• ▢ 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.

Additional Info

Course: Breakfast

Cuisine: American

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