This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
Are you team muffin or team pancake in the morning? If you have a hard time choosing between the two for breakfast, now you don’t have to! This Blueberry Muffin Pancake Bake combines the best parts of fluffy, blueberry buttermilk pancakes and the sweet, crunchy streusel topping of your favorite moist muffins, all baked to golden brown perfection.
I love taking breakfast favorites and turning them into easy meal prep options for busy mornings! Just like my Blueberry Muffin Baked Oatmeal, this easy pancake bake makes it so easy to make four servings in just one recipe! No more having to stand over a hot griddle and flipping individual pancakes for hours. All you need is ten minutes to throw everything together then let the oven do all the work. Plus, easy cleanup! Win-win! This pancake bake also freezes great if you want to prep it in advance!
Serve this pancake bake with a little maple syrup, Greek yogurt and fresh fruit for the most delicious, high-protein, quick breakfast!
If you’re craving more blueberry flavor, try my Honey Whole Wheat Blueberry Muffins, Blueberry Sausage Pancake Bake, Banana Blueberry Oatmeal Muffins, Healthy Blueberry Greek Yogurt Scones or my Low Calorie Blueberry Muffin Recipe!
Why You’ll Love This This Blueberry Muffin Pancake Bake
- An easy recipe made with pantry staples! I guarantee you probably have most of these ingredients already on hand!
- Super quick and easy to make! Only 10 minutes of prep before it’s in the oven. Great for a Saturday morning treat or a quick breakfast on school days!
- Everything you love about delicious muffins and traditional pancakes packed into one easy bake!
- An easy way to meal prep multiple servings at once! These pancake bars freeze and reheat great!
- Macro-friendly! Only 316 calories and packed 12 grams of protein per serving but still a breakfast the whole family will love.
- Pancake mix: Any type of buttermilk boxed pancake mix works. I used Good & Gather protein buttermilk mix here to increase the protein some (similar macros to Kodiak) but feel free to use your favorite pancake mix.
- Baking powder: To give this pancake bake some more fluff!
- Blueberries: Fresh blueberries or frozen blueberries both work. If using frozen blueberries, keep them in the freezer until you’re ready to mix in. I love the frozen Wild Maine Blueberries. There is just something about those sweet, delicious, tiny berries!
- Flour: Use regular all-purpose flour or gluten-free flour if needed.
- Sugar: You can use granulated sugar or brown sugar (or your preferred sweetener alternative) for the sugar crunch topping.
- Cinnamon: A little bit of cinnamon gives this the crunch topping just the right amount of spice!
- Butter: I used unsalted butter. You’ll be melting the butter, so no need to let it out in advance!
- Muffin cups: This recipe will also make 8 blueberry pancake muffins if using a muffin pan (just bake for only 15 minutes).
- Different mix-ins: Feel free to swap the blueberries for your other favorite berry like chopped strawberries, raspberries or blackberries.
- Chocolate chips: Or, skip the fruit and try this pancake bake with chocolate chips like my EASY Mini Chocolate Chip Pancake Bites.
- Toppings: Add your favorite pancake toppings like blueberries, strawberries, greek yogurt, whipped cream, etc.
- Gluten-free: To make this recipe gluten-free, use your favorite gluten-free pancake mix and 1:1 gluten-free flour.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. Grease an 8×8-dish. Start with the topping. In a small bowl, whisk the flour, sugar and cinnamon together.
2. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue.
3. Whisk the pancake mix, baking powder and water together until there are no clumps.
4. Stir in the blueberries (save a few to top).
5. Pour batter into the dish and top with the saved blueberries. Take the sugar topping out of the fridge and crumble over the pancake batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before slicing. Serve with a side of maple syrup if desired and enjoy!
Let this pancake bake cool completely then wrap the 8×8″ dish in plastic wrap. Or, you can go ahead and cut it into bars and store in an airtight container or Ziplock bag. They will stay fresh covered in the fridge for 7 days.
To freeze: I recommend cutting the pancake bake into bars. This way, you can wrap them tightly in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziplock freezer bag more easily. You want to let out as much air as possible to prevent freezer burn. Bars will keep fresh up to 4 months if sealed well.
To reheat: Place pancake bars in a microwave-safe dish covered with paper towel. Defrost in the refrigerator the night before if frozen. Microwave for 20-25 seconds. I highly recommend topping with a little pancake syrup and light butter. I promise you, your taste buds will immediately thank you.
Helpful Tips
- Don’t over-mix: Make sure to mix the batter ingredients until just mixed (there are no clumps). Over-mixing the batter can lead to tougher pancakes. I always mix by hand (I wouldn’t recommend using a hand beater for this recipe as it will be easier to over-mix the ingredients).
- Blueberries: If using frozen blueberries, add the blueberries directly from the freezer (no need to thaw). You can also coat the blueberries in a little all-purpose flour to prevent them from sinking when baked.
- Let cool: For best results, I recommend the pancake bake cool for 5-10 minutes before slicing so the pancake bake has time to set up and you will get clean, even cuts.
- Double the recipe: If you want to make a big batch of these pancake bars, you can double the recipe and bake in a 9×13″ pan.
Do I need to cover this pancake bake with aluminum foil when baking?
I leave it uncovered so it can bake faster. This also prevents condensation from the heat and foil that would make the breakfast bake more soggy.
Should I use fresh or frozen blueberries for this pancake bake?
You can use either fresh or frozen blueberries. Completely up to you! I do tend to prefer the frozen Wild Maine Blueberries over standard frozen blueberries or fresh ones. They are perfectly sweet and just the right size! Frozen blueberries are also less likely to sink than fresh ones. But if you’re okay with some sinking, go right ahead! Either way, it will taste amazing.
Can I prep this pancake bake in advance?
You technically can but this bake is so easy to make and only takes 10 minutes to throw together! If the batter rest too long, the blueberries might sink to the bottom of the dish so if possible, try to bake fresh!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Blueberry Muffin Pancake Bake
Ingredients
- 1.5 cups buttermilk pancake mix (183g)
- 1/2 tsp baking powder
- 1 cup water (240g)
- 1 cup blueberries (140g) fresh or frozen
Sugar crunch topping:
- 3 Tbsp all-purpose flour (22g)
- 3 Tbsp sugar (36g) or brown sugar
- 1/8 tsp cinnamon
- 3 Tbsp unsalted butter (42g) melted
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8-dish.
- Start with the topping. In a small bowl, whisk the flour, sugar and cinnamon together. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue.
- Whisk the pancake mix, baking powder and water together until there are no clumps. Stir in the blueberries (save a few to top).
- Pour batter into the dish and top with the saved blueberries. Take the sugar topping out of the fridge and crumble over the pancake batter.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before slicing. Serve with syrup if desired and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
