Baked Blueberry Pancake

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This post is sponsored by Almond Breeze.

As you know, back in February I had the opportunity to visit a Blue Diamond almond orchard in California! We got to visit the orchard when it was in full bloom and learn so much about the process of growing almonds and turning them into Almond Breeze! It was so great seeing how passionate and dedicated Blue Diamond® Growers are (there are 3000+!), caring deeply about the land and perfecting their craft. Since the trip, I have been only buying Almond Breeze because I personally feel a connection to it now, and I understand why they are so proud of their products and want everyone to know their story. Some people may think it doesn’t matter what the story behind a company is – but in a world where we go to a store, buy food and don’t think twice about here it comes from, I was so grateful to be able to meet the growers and staff and experience their process first hand. Each carton of Almond Breeze really is made with family pride!

This breakfast idea is a fun one for weekends and brunches when you are feeding a crowd but don’t want to spend ages at the stove flipping pancakes. This baked pancake is made in a casserole dish, and becomes the fluffiest pancake that breakfast dreams are made of. We are using Almond Breeze Original in this recipe, but I also think the chocolate or coconut flavours would be delicious in this too. Feel free to customize this recipe by changing up the fruit or even adding chocolate chips!

Serves: 4-6


1 1/2 cups pancake mix (make sure it doesn’t contain dairy or eggs)

1 cup Almond Breeze Original

1/4 cup applesauce

1/2 cup frozen blueberries



Preheat oven to 350 F. Grease an 8×8 baking pan and set aside. In a large mixing bowl, combine pancake mix, Almond Breeze Original and applesauce. Stir until just combined — do not over mix! There will be lumps and that is okay. Gently fold in the blueberries until incorporated into the mix. Pour into the prepared pan and gently smooth out the top. Bake for about 20-25 minutes until the edges start to pull away from the pan or a toothpick inserted into the center comes out clean or with a few crumbs. Let cool for 5 minutes, then slice and top with your favourite pancake toppings.

One Comment

  1. Oh wow, what a cool idea! I used to bake pancake mix in the oven with a small loaf tin, because I could NOT be bothered with the work of having to flip every individual pancake! This baked blueberry pancake looks absolutely heavenly–love how it’s so effortless too! Sometimes you can never go wrong with just good old pancake mix. My favorite healthy mix is Lakanto, but if I want a more indulgent option, I REALLY like Birch Benders gluten free pancake mix!

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