Lemon Blackberry Baked Pancake Recipe - Food Fanatic

Lemon Blackberry Baked Pancake Recipe

    4 Servings


  • 1 cup White Whole Wheat Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Fine Sea Salt
  • 3/4 cup Low-Fat Buttermilk
  • 1 large Egg
  • 1/2 teaspoon Pure Vanilla Extract
  • 2 tablespoons Grapeseed Oil, Sub canola oil, coconut oil or melted butter + more to oil pan
  • 2 tablespoons Honey
  • 1/2 teaspoon Freshly Grated Lemon Peel
  • 1 cup Fresh Blackberries, Or frozen blackberries, if using frozen berries do not thaw them


  1. Preheat toaster oven to 350°F and grease an 8x8 metal baking pan.
  2. In a medium bowl whisk together the flour, baking powder and salt.
  3. In a small bowl whisk together the buttermilk and egg until well combined. Whisk in the 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.
  6. Bake for 23 to 26 minutes until the edges are golden and a toothpick in the center comes out with a few crumbs attached.
  7. Allow pancake to cool for a few minutes. Slice into quarters or smaller pieces if desired.
  8. Serve warm with maple syrup, whipped cream, yogurt or enjoy plain!
Lemon blackberry baked pancake photo
Source: Recipe adapted from Martha Stewart