Baked Pancake

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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

  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 This Recipe 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

Servings: 0

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.

Additional Info

Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!

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About Ashley

As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.

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