Baked Blueberry Pancakes

Name: Baked Blueberry Pancakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3/4 cup milk; 1 egg; 2 tablespoons butter (melted); 1 cup flour; 3 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon coarse salt; 1 tablespoon butter ( for pan); 3/4 cup blueberries; 2 teaspoons sugar; powdered sugar (optional); butter; maple syrup

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Cooking time: 25

Delicious and fluffy oven-baked blueberry pancakes make a great breakfast. No standing there flipping all morning—mix and bake.

close up picture of part of the pancake on a gray plate with syrup being added

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🫐Ingredients
👨‍🍳How to Make Baked Blueberry Pancakes
✔️Tips
Breakfast recipes
Adjusting the Size of the Recipe
❓FAQs
Step-by-Step Photo Instructions
📖 Recipe
Baked Blueberry Pancakes

These scratch pancakes use only common pantry ingredients and can easily be adjusted for a few or a crowd. This will become a favorite recipe for any special breakfast in your house, just like it has in ours.

The pancake gods have not been kind to me—I under-cook or over-cook, or I mess up the flip. I tried to overcome this with a version called a "Dutch baby" but still had an issue. I needed pancakes for dummies. Well, this is it.

It is very easy to make with pantry ingredients with the fruit of your choice or make plain pancakes.

Serve with bacon in the convecion oven and baked sausage patties.

I based this on a Martha Stewart baked pancake recipe, but simplified.

🫐Ingredients

Blueberries—fresh or frozen
Dairy—milk, butter, egg
Pantry ingredients—flour, sugar, baking powder, salt
Serving—butter, syrup, powdered sugar (optional)

👨‍🍳How to Make Baked Blueberry Pancakes

Preheat oven to 375°. Place an oven-safe pan into the heating oven. A 10-inch cast-iron pan or an 8 or 9-inch square baking pan works well.
Mix wet ingredients: milk, egg, melted butter.
When the oven is hot, remove the pan and melt one tablespoon of butter and coat the pan being sure to get sides.
Mix dry ingredients: flour, sugar, baking powder, and salt.
Mix wet into dry. Whisk until just combined. Do not overdo it.
Pour batter into the heated buttered pan. Sprinkle fresh or frozen blueberries into the batter, then sprinkle with 1-2 teaspoon sugar.
Bake until browning nicely— about 25 minutes. You may want to turn on the broiler for 1-2 minutes to get more browning.
Remove from oven, allow to cool for a few minutes, then sprinkle with powdered sugar (optional) to serve with butter and maple syrup.

✔️Tips

Blueberries: You can use fresh or frozen blueberries. Be sure to pick them over for stems.

If using frozen berries, they do not need to be thawed, but frozen berries are generally frozen without washing. So rinse frozen berries well with running cold water and then pat dry.

The Pan: I like to use a 10-inch cast-iron pan. You can use any oven-safe pan of a similar size or an 8 or 9-inch square baking pan.

Oven Temperature: Oven cooking temperature can be as low as 350° up to 425° with time adjustments. Very useful if you are cooking other recipes at the same time.

Breakfast recipes

Check out some other great breakfast recipes like Cinnamon Coffee Cake, Oven Baked Carrot Cake Pancakes, French Toast Casserole, or Raspberry Scones. Also, this recipe if featured in Mothers Day Recipes and Valentine Day Recipes.

Adjusting the Size of the Recipe

This is a very easy recipe to adjust up or down. The only ingredient that doesn't cut in half easily is eggs. If your adjustment asks for a fraction of an egg, round up the higher number.

The pan size for adjusted recipes

2 servings (half recipe) - 6-inch round pan, or an 8 ½ X 4 ½ standard loaf pan.

4 servings (full recipe) - 10-inches cast iron fry pan, but any similar size pan will work. A 9-inch round or an 8 or 9-inch square pan will be fine. The thickness will vary a bit.

6 servings (1 ½ recipe) - You can use a 12 inch cast iron fry pan, a standard 9X13 cake pan, or a ¼ sheet pan.

8 servings (double recipe) - A 9X13 standard cake pan will do but be a bit thicker. If you have a larger casserole dish, it will do fine. Thicker pancakes may take a few minutes more to cook.

❓FAQs

How to store leftover pancakes.

Leftovers can be stored airtight in the refrigerator for 2-3 days or frozen for a month. Reheat covered in the oven or microwave. If frozen, thaw first.

Can I use other fruits?

You can use other fruit, nuts, or even chocolate chips

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Step-by-Step Photo Instructions

Preheat oven to 375° with a rack about ⅔ of the way up the oven. Place an oven-safe pan into heat also. I used a 10-inch cast iron pan or an 8 to 9-inch square baking pan works well.

whisking wet ingredients in a white bowl

Mix wet ingredients. ¾ cup milk, one egg, two tablespoons melted butter. Whisk.

When the oven is hot, remove the pan, melt one tablespoon butter, and coat the pan to get sides.

pouring wet ingredients into dry ingredients

Mix dry ingredients—one cup flour, three tablespoons sugar, two teaspoons baking powder, and ½ teaspoon coarse salt. Whisk. Mix wet into dry. Whisk until just combined. Do not overdo it.

adding blueberries to the top of the batter

Pour batter into the heated buttered pan. Sprinkle ¾ cup blueberries into the batter, then sprinkle with 1-2 teaspoon sugar. Berries may be fresh or frozen (do not thaw). If frozen, be sure to rinse, then pat dry before using.

Bake until browning nicely— about 25 minutes for me. A toothpick should come out clean if you want to double-check. You may want to turn on the broiler for 1-2 minutes to get more browning.