This Oven-Baked Blueberry Pancake is a fluffy and golden-brown recipe, which is made with fresh blueberries and whole milk. It’s the perfect easy breakfast, ready in about 35 minutes.
Oven-Baked Blueberry Pancake Ingredients
- 1 cup all-purpose flour
- 3 tablespoons plus 1 teaspoon granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon coarse salt
- ¾ cup whole milk
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
- 1 cup blueberries (about 5 ounces)
- Confectioners’ sugar, for serving
- Maple syrup, for serving
How To Make an Oven-Baked Blueberry Pancake
- Preheat and prep: Preheat your oven to 375°F with a rack in the upper third. Place a 10-inch cast-iron skillet in the oven to heat up. In a medium bowl, whisk together the flour, 3 tablespoons of the granulated sugar, the baking powder, and salt.
- Mix the batter: In a separate bowl, whisk together the milk, egg, and the 2 tablespoons of melted butter. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay.
- Assemble and bake: Carefully remove the hot skillet from the oven and add the remaining 1 tablespoon of butter, swirling to coat the bottom and sides. Pour the batter into the hot skillet and smooth the top. Sprinkle the blueberries and the remaining 1 teaspoon of granulated sugar evenly over the batter.
- Bake and cool: Bake for about 25 minutes, until the pancake is golden brown, puffed, and cooked through. Let it cool in the skillet for 5 minutes before dusting with confectioners’ sugar and serving with maple syrup.
Recipe Tips
- How to get a fluffy pancake? Preheating the cast-iron skillet is the most important step. Pouring the batter into the hot, buttered skillet gives the pancake a wonderfully crisp edge and helps it to rise and become fluffy.
- Can I use a different pan? Yes. If you don’t have a cast-iron skillet, you can use another 10-inch oven-safe, nonstick pan or even a round cake pan. Just be sure to preheat it as directed.
- Can I use frozen blueberries? Absolutely. There is no need to thaw the blueberries first. Sprinkle them directly from the freezer over the batter before baking.
- How do I know when it’s done? The pancake should be visibly puffed and a deep golden brown. A wooden skewer or toothpick inserted into the center should come out clean, with no wet batter attached.
What To Serve With an Oven-Baked Pancake
This giant, shareable pancake is a perfect centerpiece for a special breakfast or brunch.
- A drizzle of warm maple syrup
- A pat of salted butter
- A dollop of fresh whipped cream or yogurt
- A side of crispy bacon or sausage links
How To Store an Oven-Baked Pancake
- Refrigerate: Store any leftover pancake, covered, in the refrigerator for up to 3 days. Reheat individual slices in the microwave or a toaster oven.
Oven-Baked Blueberry Pancake Nutrition Facts
- Serving Size: 1 serving
- Calories: 320 kcal
- Fat: 14g
- Carbohydrates: 45g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is usually caused by overmixing the batter, which develops the gluten and makes the pancake tough and dense. Mix only until the wet and dry ingredients are just combined. An expired baking powder can also be the culprit.
Yes. You can substitute the whole milk with an equal amount of your favorite unsweetened plant-based milk (like almond or oat milk) and use a dairy-free butter or coconut oil.
Of course. This recipe would be delicious with sliced bananas, raspberries, or even a handful of chocolate chips sprinkled over the top instead of blueberries.
Try More Recipes:
- Blueberry-Banana Skyr Smoothie Recipe
- Blueberry Pie Recipe
- Glazed Lemon Blueberry Coffee Cake Recipe
Oven-Baked Blueberry Pancake Recipe
Description
A simple, fluffy pancake baked in a skillet for an easy, shareable breakfast that’s crispy on the edges and tender in the middle.
Ingredients
Instructions
- Preheat oven to 375°F. Place a 10-inch cast-iron skillet in the oven to heat.
- Whisk together the flour, 3 tbsp sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, and 2 tbsp of melted butter.
- Stir the wet ingredients into the dry until just combined.
- Carefully add the remaining 1 tbsp of butter to the hot skillet. Pour in the batter.
- Sprinkle the top with blueberries and the remaining 1 tsp of sugar.
- Bake for about 25 minutes until golden and cooked through. Cool for 5 minutes before serving.
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.