Lemon Blackberry Baked Pancake

Serving 4 people

36 min


  • baking powder 1 1/2 teaspoons baking powder
  • blackberries 1 cup fresh blackberries, or frozen blackberries, if using frozen berries do not thaw them
  • butter 2 tablespoons grapeseed oil, sub canola oil, coconut oil or melted butter + more to oil pan
  • egg 1 large egg
  • honey 2 tablespoons honey
  • lemon peel 1/2 teaspoon freshly grated lemon peel
  • low fat buttermilk 3/4 cup low-fat buttermilk
  • sea salt 1/4 teaspoon fine sea salt
  • vanilla extract 1/2 teaspoon pure vanilla extract
  • white whole wheat flour 1 cup white whole wheat flour
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How to make it

  1. Preheat toaster oven to 350F and grease an 8x8 metal baking pan.In a medium bowl whisk together the flour, baking powder and salt.In a small bowl whisk together the buttermilk and egg until well combined.
  2. Whisk in the vanilla, oil, honey and lemon peel.Make a well in the center of the flour mixture and pour in buttermilk mixture. Stir together just until combined and no flour streaks can be seen.
  3. Pour batter into the prepared pan and sprinkle berries over the top.
  4. Bake for 23 to 26 minutes until the edges are golden and a toothpick in the center comes out with a few crumbs attached.Allow pancake to cool for a few minutes. Slice into quarters or smaller pieces if desired.
  5. Serve warm with maple syrup, whipped cream, yogurt or enjoy plain!