Baked Pancake

Name: Baked Pancake
Yield: 8 servings
Ingredients: 1¼ cups (300 mL) flour; ¼ cup (60 mL) sugar; 2 tsp (10 mL) baking powder; ½ tsp (2 mL) baking soda; ½ tsp (2 mL) salt; ½ cup (125 mL) plain Greek yogurt; ½ cup (125 mL) milk; 2 eggs; 1 tsp (5 mL) vanilla; Zest of 1 lemon; 2 tbsp (30 mL) melted butter; 1 cup (250 mL) sliced strawberries; ¼ cup (60 mL) blueberries; Optional Toppings: Powdered sugar, whipped cream, additional fruit, syrup

Prep 10 min

Cook 20 min

Ready in 30 min

This golden, fluffy oven-baked pancake is loaded with strawberries and blueberries, giving you an easy, hands-off breakfast that feels extra special and perfectly cozy.

Ingredients

1¼ cups (300 mL) flour
¼ cup (60 mL) sugar
2 tsp (10 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ cup (125 mL) plain Greek yogurt
½ cup (125 mL) milk
2 eggs
1 tsp (5 mL) vanilla
Zest of 1 lemon
2 tbsp (30 mL) melted butter
1 cup (250 mL) sliced strawberries
¼ cup (60 mL) blueberries
Optional Toppings: Powdered sugar, whipped cream, additional fruit, syrup

Directions

Preheat the oven to 375°F (190°C).
Whisk the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk the yogurt, milk, eggs, vanilla, and lemon zest in another mixing bowl.
Pour the wet mixture into the dry and mix just until combined (it’s OK if the mixture is lumpy).
Brush the Medium Heart-Shaped Stone with the butter and pour the batter into the pan. Top with the strawberries and blueberries.
Bake for 16–18 minutes, or until golden-brown and set.
Cool for 5 minutes before slicing. Serve with optional toppings, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 190, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 31 g, Fiber 1 g, Sugars 14 g (includes 11 g added sugar), Protein 6 g