Recipe: Traybake buttermilk blueberry pancakes
Perfectly fluffy American pancakes with red fruit and liters of maple syrup are definitely one of the most delicious breakfasts of all time. The only downside is that making a decent stack of pancakes requires spending some time at the stove. Unless you simply pour the batter into a baking tray and bake it in the oven…
Fluffy, sweet and fresh, together with homemade pancake batter, this traybake pancake is guaranteed to be a crowd pleaser. You can make the traybake with traditional pancake batter or the espresso-martini version, as long as you don’t leave it in the oven for too long. And you can use the minutes you save by baking in the oven instead of the pan to stay in bed a little longer now that it’s getting colder outside. Winning!
How to make the traybake buttermilk blueberry pancakes
- In a large mixing bowl, combine the buttermilk, egg, vanilla and melted butter.
- Mix the dry ingredients (salt, flour, baking powder and sugar) in a separate bowl and stir this mixture into the buttermilk mixture.
- Pour the batter into a buttered baking tray with a high rim, or use parchment paper. Divide the blueberries and strawberries over the batter and bake the pancake until done in 10–15 minutes, depending on its thickness.
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Image: Taste.com
