Blueberry Pancake Bake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.8
  • Total Fat: 4.3 g
  • Cholesterol: 160.6 mg
  • Sodium: 81.4 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Blueberry Pancake Bake calories by ingredient
Report Inappropriate Recipe

Submitted by:


Revamped version from one of my kid's cookbooks! Revamped version from one of my kid's cookbooks!
Number of Servings: 4


    Blueberries, fresh, 1 cup (remove)
    *Splenda, 12 tsp (remove)
    *Whole Wheat Flour, 0.75 cup (remove)
    Vanilla Extract, 1 tsp (remove)
    Egg, fresh, 3 large (remove)
    Milk, nonfat, 1 cup (remove)


Preheat oven to 400

Spray pie plate with non-stick cooking spray. Layer blueberries on the bottom of the pie plate.

Mix the splenda, milk, eggs and flour in a medium bowl until well blended. Pour on top of the blueberries.

Bake for 30 minutes.

Makes four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CLYNNEABAIRD.

Rate This Recipe