Oven-Baked Blueberry Pancake
This oven-baked blueberry pancake is a wonderful combination of a large fluffy & crispy pancake that’s bursting with blueberries. I found this recipe on Martha Stewart and couldn’t wait to make it for my kids. They both love blueberry pancakes and I really love that this recipe is so easy to toss together and throw in the oven. No more standing around flipping pancakes! I topped this tasty skillet blueberry pancake with powdered sugar and served it with butter & maple syrup on the side. My kids literally devoured the entire pancake in less than 10 minutes and both deemed it to be delicious. I will most definitely be making this recipe again and again.
How to Make an Oven-Baked Blueberry Pancake
Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.
Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined.
Whisk together the milk, egg, melted butter, and vanilla until well combined.
Add the milk mixture to the flour mixture and stir until just combined.
Once the oven and skillet have preheated, carefully remove the skillet from the oven and add the last tablespoon of butter, swirling to coat the pan and sides evenly.
Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the blueberries then sprinkle with the remaining teaspoon of sugar.
Bake for 23-25 minutes. Remove and allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.
Equipment
- 10-Inch Cast Iron Skillet
Ingredients
Oven-Baked Blueberry Pancake:
- 1 cup flour
- 3 tbsp + 1 tsp white sugar, divided
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup whole milk
- 1 large egg, room temperature
- 2 tbsp unsalted butter, melted, plus an additional 1 tbsp for the hot skillet
- ½ tsp vanilla extract
- 1 cup blueberries
For Serving:
- Powdered sugar
- Maple syrup
- Butter
Instructions
- Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.
- Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined.
- Whisk together the milk, egg, melted butter, and vanilla until well combined.
- Add the milk mixture to the flour mixture and stir until just combined.
- Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the blueberries then sprinkle with the remaining teaspoon of sugar.
- Bake for 23-25 minutes. Remove and allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.
Fluffy, tender and loaded with blueberries…a perfect breakfast!
How easy is this!! I hate flipping pancakes and this is the perfect solution.
love that this recipe is oven-baked. Great for when you have company.
wonderful
I freeze it cut into pieces for single breakfast defrost
but what are the calories?
Sheila,
I don’t provide nutritional information but there are online calculators that you can use to get the information needed.
I hope you enjoyed the pancake!
-Pam
Can you use frozen blueberries?
Ev,
Yes, I think frozen blueberries would work just fine!
-Pam
Just tried this recipe using frozen blueberries. Delicious, easy! Thanks for this easy breakfast option!
Jeannine,
I’m so happy you liked this recipe. Thanks for taking the time to let me know.
-Pam