Martha Stewart’s oven-baked blueberry pancake skips the griddle entirely: you pour the batter into a hot cast iron skillet, scatter blueberries on top, and bake at 375°F for 25 minutes. No flipping, no batches, and everyone eats at the same time.
I found this Martha Stewart blueberry pancake recipe on a morning when I wanted pancakes but didn’t want to stand at the stove. You mix the batter, pour it into the skillet, walk away, and it comes out golden on top and soft in the middle like a giant pancake you slice into wedges.
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Why This Works Better Than Griddle Pancakes Some Mornings
Regular blueberry pancakes have a timing problem: the berries burst on the griddle, the juice burns, and by the time you’ve flipped six pancakes the first ones are cold. Baking the whole thing in one skillet fixes all of that.
I love that the skillet preheats in the oven while you mix the batter, so when you pour the batter in the butter is already sizzling. That hot surface crisps the bottom while the oven cooks the top, and you get one big pancake that’s ready all at once.
Oven-Baked Blueberry Pancake Ingredients
- 1 cup all-purpose flour
- 3 tablespoons plus 1 teaspoon granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 3/4 cup whole milk, room temperature
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon for the pan
- 1 cup blueberries, fresh or frozen
- Confectioners’ sugar for dusting
- Maple syrup for serving
How To Make Martha Stewart Blueberry Pancakes
- Preheat with the skillet: Set the oven to 375°F with the rack in the upper third. Place a 10-inch cast iron skillet inside while it heats.
- Mix the dry ingredients: Whisk the flour, 3 tablespoons of sugar, baking powder, and salt together in a bowl.
- Mix the wet ingredients: In another bowl, whisk together the milk, egg, and 2 tablespoons of melted butter.
- Combine: Pour the wet mixture into the dry and whisk until just combined. Don’t overmix.
- Pour into the hot skillet: Remove the skillet from the oven, add the remaining tablespoon of butter and swirl to coat. Pour in the batter and smooth the top with a spatula.
- Add blueberries: Scatter the blueberries evenly over the top and sprinkle with the remaining teaspoon of sugar.
- Bake: Return to the oven and bake for about 25 minutes until golden brown and cooked through. Let cool 5 minutes, dust with confectioners’ sugar, and serve with maple syrup.
Blueberry Buttermilk Pancakes on the Griddle
Martha also has regular blueberry buttermilk pancakes that you cook on a griddle one at a time. That version drops fresh blueberries onto each pancake right after you pour the batter, so they cook into the surface instead of sinking to the bottom.
Both are good but for different mornings: the oven version is hands-off and feeds a table at once, while the griddle version gives crispier edges but keeps you at the stove the whole time.
Storing and Reheating
I wrap leftover wedges in foil and keep in the fridge for up to 2 days. Reheat at 350°F for about 10 minutes until warm through.
I wouldn’t freeze this one because the blueberries release water when they thaw and the bottom goes soggy. If you want blueberry pancakes you can freeze, make the griddle version instead and stack them with parchment.
Blueberry Pancakes Nutrition Facts
- Calories: 310 kcal
- Protein: 7g
- Fat: 11g
- Carbohydrates: 46g
- Sugar: 18g
Estimated per serving, based on 4 servings without extra toppings.
Yes. Don’t thaw them first or they’ll release too much juice and make the top soggy. Scatter them frozen straight onto the batter and the oven will do the rest. They may need an extra 2 to 3 minutes of baking time.
You can use any oven-safe nonstick pan, but cast iron holds heat better and gives you a crispier bottom. If your pan isn’t oven-safe to 375°F, don’t put it in the oven or the handle could melt or crack.
Yes. Martha says you can skip the berries entirely and it still works as a plain oven-baked pancake. You can also swap in other fruit like sliced bananas, raspberries, or diced apples.
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Martha Stewart Oven-Baked Blueberry Pancake Recipe
Description
Martha Stewart’s oven-baked blueberry pancake skips the griddle entirely: you pour the batter into a hot cast iron skillet, scatter blueberries on top, and bake at 375°F for 25 minutes. No flipping, no batches, and everyone eats at the same time.
Ingredients
Instructions
- Preheat with the skillet: Set the oven to 375°F with the rack in the upper third. Place a 10-inch cast iron skillet inside while it heats.
- Mix the dry ingredients: Whisk the flour, 3 tablespoons of sugar, baking powder, and salt together in a bowl.
- Mix the wet ingredients: In another bowl, whisk together the milk, egg, and 2 tablespoons of melted butter.
- Combine: Pour the wet mixture into the dry and whisk until just combined. Don’t overmix.
- Pour into the hot skillet: Remove the skillet from the oven, add the remaining tablespoon of butter and swirl to coat. Pour in the batter and smooth the top with a spatula.
- Add blueberries: Scatter the blueberries evenly over the top and sprinkle with the remaining teaspoon of sugar.
- Bake: Return to the oven and bake for about 25 minutes until golden brown and cooked through. Let cool 5 minutes, dust with confectioners’ sugar, and serve with maple syrup.
Notes
- Do not overmix the batter; a few lumps are perfectly fine and will result in a more tender pancake.
- Preheating the skillet is the secret to getting a crispy, golden-brown edge.
- This is a fantastic and impressive-looking breakfast that is surprisingly easy to make.
- For the best flavor, use fresh, ripe blueberries.