Whip up this easy and healthy Baked Whole Wheat Berry Pancake for brunch or even dessert! The pop of fresh blueberries and raspberries make this a summertime treat.
I've been eating berries like it's my job! Handfuls of blueberries and raspberries accompany my eggs with hot sauce each morning and often make their way into my lunchtime salad. I'm trying not to think about that moment when I taste the final blueberry of the season and realize it's time to resign myself to the frozen ones. As much as I adore frozen berries in my yogurt parfaits and muffins, I spend a good portion of the winter dreaming of the juicy pop of fresh berries.
It's been far too long since I've shared a baked pancake recipe with you. Remember the peach one? Epically good! They take about 10 minutes of prep time and another 15 minutes or so of baking time. Efficient brunch cooking at its best. And if you're like us, you may even enjoy serving this up for dessert. A little scoop of frozen yogurt or gelato on top? Impossible to resist. Don't say I didn't warn you.
Baked pancakes, also known as Dutch babies, puff up beautifully then fall slightly once removed from the oven. They are typically made in a cast iron skillet - I use a 12-inch skillet (affilliate link) for this recipe - but can be made in a nonstick pan in a pinch. Just be sure to wrap the handle with foil if going the nonstick route so that it doesn't get ruined in the oven.
Cinnamon and ground ginger were my spices of choice for this recipe, but feel free to change things up. All cinnamon, all ginger, a little nutmeg, lemon zest...so many options. I'm thinking a lemon zest version of this berry pancake, with a scoop of lemon yogurt on top would make for an amazing light dessert!
Other baked pancake variations:
- brown sugar peaches
- apples and cinnamon (a classic Dutch baby combo)
- plums and ground ginger
- bananas and chopped walnuts
Baked Whole Wheat Berry Pancake
- 2 eggs
- 3 egg whites
- 1 cup whole wheat pastry flour I use Bob's Red MIll
- 1 cup nonfat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 tablespoon pure maple syrup
- 1 ½ teaspoons unsalted butter
- ½ cup raspberries
- ½ cup blueberries
- powder sugar optional*
- pure maple syrup optional*
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk the eggs and egg whites.
- Add the flour, milk, vanilla, cinnamon, ground ginger and maple syrup, and stir to combine.
- Melt the butter in a 12-inch cast iron skillet set over medium heat. (Alternatively, a nonstick skillet can used.)
- Pour in the pancake batter and spread it to the sides. Arrange the raspberries and blueberries on top of the batter.
- Transfer the skillet to the oven (cover the handle with foil if it is not cast iron) and bake until the pancake is set, 15 to 18 minutes.
- Cut into 6 wedges and serve with powdered sugar and maple syrup, if desired.
*Not included in nutritional information.
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