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Lemon Blackberry Baked Pancake Photo

Lemon Blackberry Baked Pancake Recipe

Brie Norris
Lemon Blackberry Baked Pancake cooks up in the toaster oven. The lemon and blackberries are the perfect combination!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 4
Calories 247 kcal

Ingredients
  

  • 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

Instructions
 

  • Preheat toaster oven to 350°F and grease an 8x8 metal baking pan.
  • In a medium bowl whisk together the flour, baking powder and salt.
  • In a small bowl whisk together the buttermilk and egg until well combined. Whisk in the vanilla, oil, honey and lemon peel.
  • 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.
  • Pour batter into the prepared pan and sprinkle berries over the top.
  • Bake for 23 to 26 minutes until the edges are golden and a toothpick in the center comes out with a few crumbs attached.
  • 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!

Nutrition

Calories: 247kcalCarbohydrates: 36gProtein: 8gFat: 9gSodium: 68mgFiber: 2gSugar: 13g
Keyword Baked, Baking, Blackberries, Breakfasts, Brunches, Easy, Easy Dinners, Lemons, Toaster Oven Cooking
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