Serves 6-8 servings     adjust servings

Lemon Baked Pancake with Triple Berry Sauce + VIDEO

Preparation 10 mins Prep Time
Cook Time 30 mins Cook Time
Total Time 0:40 Total Time

This easy Lemon Baked Pancake with Triple Berry Sauce is perfect for serving the brunch crowd at Mother's Day, Easter or Christmas -- no flipping required! My favorite way to make pancakes! Includes step by step recipe video.


Triple Berry Sauce

  • 5 cups (1 600g bag) frozen mixed berries (fresh works too!)
  • 1/2 cup + 2 tablespoons water, divided
  • 1/2 cup pure maple syrup
  • 2 tablespoons corn starch


  • 1 1/2 cups all purpose (or whole wheat) flour
  • 1 large egg
  • 1 cup (1%) milk
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • juice of 1 lemon
  • zest of 2 lemons


    Triple Berry Sauce

    1. In a large pot, combine berries, ½ cup water, and maple syrup. Bring to a simmer over medium heat, and cook until berries are heated through and sauce is bubbling.
    2. Combine 2 tablespoons water and corn starch, gradually stir into sauce while cooking to thicken. Remove from the heat and let sit until ready to serve or refrigerate for later.


    1. Preheat oven to 350 degrees F and lightly grease a 9" pie plate.
    2. In a large bowl, whisk together flour, egg, milk, vanilla, baking powder, baking soda, lemon juice and zest until smooth.
    3. Pour into prepared pan and bake for 23-25 minutes until a toothpick inserted in the center comes out clean.
    4. Slice, top with berry sauce and devour 🙂


    Recipe Notes

    *This sauce recipe makes 3½ cups, so you will have lots! Feel free to store the leftovers in the fridge for later or freeze and thaw for another use.

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