Hey friends! It’s Ashley here from The Recipe Rebel back with even more lemony deliciousness for you! Can you believe it’s the middle of May already?!? Spring always has me longing for citrus and berries, which I find a little funny sometimes since citrus is in season in the winter. Just give me lemon all year long and I will be happy! I wanted to bring you an easy brunch idea for Mother’s Day (or Memorial Day or Father’s Day… or Christmas….. or Easter… or any weekend breakfast or quick weeknight brinner!) that the family can all enjoy together. We love baked pancakes because there’s no slaving over the stuff while everyone else eats, no flipping, no stress — and everyone gets to eat a hot breakfast! If you’re looking for more options, this Healthier Cinnamon Roll Baked Pancake is another one of our favorites 🙂 You can easily make the berry sauce while the pancake is baking, start the coffee and if you are really going all out, you can whip up some cream to serve alongside it. For us, the whipped cream is a must!
I like to make this pancake in a 9″ round pie plate, but if you’re really serving a crowd you can definitely double the recipe and bake two 9″ pancakes in the same time — no extra fuss or time involved! If you are looking for a slightly healthier alternative, feel free to use whole wheat flour and serve with fresh berries and yogurt — it will still be a incredibly delicious breakfast that the whole family can enjoy together!
