Lemon Blackberry Baked Pancake Recipe

Name: Lemon Blackberry Baked Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup White Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Fine Sea Salt; 3/4 cups Low-fat Buttermilk; 1 Large Egg; 1/2 teaspoons Pure Vanilla Extract; 2 Tablespoons Grapeseed Or Canola Oil, Plus More To Oil Pan; 2 Tablespoons Honey; 1/2 teaspoons Freshly Grated Lemon Peel; 1 cup Fresh Blackberries

Servings: persons

1
Preheat toaster oven to 350u00b0F and grease an 8x8 metal baking pan.
2
In a medium bowl, whisk flour, baking powder and salt.
3
In a small bowl, whisk buttermilk and egg until well combined. Whisk in vanilla, oil, honey and lemon peel.
4
Make a well in the center of the flour mixture and pour in buttermilk mixture. Stir together just until combined and no flour streaks can be seen.
5
Pour batter into the prepared pan and sprinkle berries over the top. Bake 23-26 minutes until edges are golden and a toothpick in the center comes out with a few crumbs attached.
6
Allow pancake to cool for a few minutes. Slice into quarters or smaller pieces if desired. Serve warm with maple syrup, whipped cream, yogurt or enjoy plain!

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup White Whole Wheat Flour, 1-1/2 teaspoon Baking Powder, 1/4 teaspoons Fine Sea Salt, 3/4 cups Low-fat Buttermilk, and more.

Yes, Lemon Blackberry Baked Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Blackberry Baked Pancake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions