Berry Oven Pancake | Recipes

Berry Oven Pancake

(38) Ratings:
Prep Time:
Baking Time:
Makes:8 servings
Freezing:not recommended

This easy to make oven-baked breakfast pancake has a yummy berry filling. You’ve never had pancakes quite like these!


3 tbsp 45 mL butter
4 eggs
1 cup 250 mL Carnation® Regular or 2% Evaporated Milk
1/2 tsp 2 mL grated lemon zest
1 cup 250 mL Robin Hood® Original All Purpose Flour
2 tbsp 30 mL granulated sugar
1/2 tsp 2 mL salt
4 cups 1 L mixed berries
Ground nutmeg
sifted icing sugar


  1. Preheat oven to 425°F (220°C).
  2. Divide and spread butter evenly into bottoms of two 9" (23 cm/1 L) pie plates. Place pie plates in oven while preparing batter.
  3. Tip

    Have your kids measure out the butter and let them divide it evenly into each pie plate. Do they know why using butter is more common in baking than margarine? Butter is both creamier and more flavourful!

  4. Place eggs, evaporated milk and lemon rind in blender. Mix well.
  5. Tip

    In a separate bowl, help your kids practice cracking eggs. If any shell falls in, use a piece of another shell to scoop them out.

  6. Add dry ingredients and blend until smooth.
  7. Pour batter into hot butter in pie plates, dividing evenly.
  8. Bake in preheated oven for 20 minutes or until puffed and golden.
  9. Tip

    While the batter is baking, have your kids wash and prepare the mixed berries.

  10. Fill immediately with mixed berries. Sprinkle with nutmeg and icing sugar.
  11. Tip

    Let your kids add the finishing touches to their pancakes! Have them sprinkle on the nutmeg and icing sugar with a sifter.

  12. Cut into wedges and serve immediately.

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