A while ago I shared my recipe for my Baked Whole Wheat Pancake Squares. After a lifetime of eating traditional pancakes, it’s hard to believe that I’ve never seen anything like this before last year. These pan style pancakes are amazing. And SO easy!
Most of the time I stick with the original recipe, but I’m also a fan of sprucing it up by adding berries.
To make these tasty morsels, simply use the original recipe and add 1/2 – 1 cup of your favorite berries. I use either blueberries or blackberries.
I also prefer using frozen berries rather than fresh ones. I toss them into the batter after everything else is mixed together while they are still frozen. By using frozen berries, they don’t bake away as much and you get more berry flavor.
The last time I made this pan style pancake recipe, I forgot I wanted to add the blueberries until after I poured the batter into the pan. Unwilling to give in, I just scattered them across the top of the batter and poked them in a bit with my fingers.
They still turned out great!
By the way, these pictures are of a double batch of pancakes. The regular recipe is for an 8×8 square pan.
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