New This Month

Oven-Baked Blueberry Pancake

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This pancake is also delicious without the berries, which can be served alongside instead. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Ryan Liebe

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
  • 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

Directions

  1. Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

  2. Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

  3. Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

Reviews Add a comment

  • lara.raich
    3 DEC, 2016
    This came together easily. Had to use brown sugar and skim milk because that's all I had. With those substitutions being said, this turned out alright. I wouldn't say it was the texture of a pancake - maybe a dense clafoutis? But it was quick and super easy. I agree with another reviewer that other fruit could be subbed. Blackberries or raspberries might give it a little zing. Or maybe fresh cranberries and orange zest. I would make it again if I'm looking for a quick fix.
    Reply
  • fsharifi2010y
    9 JUL, 2016
    Too salty I couldn't eat it! I think there should be 1 pinch of salt not 1/2 teaspoon!!! I followed the recipe, the pancakes looked good and I was excited to try it, but it was too salty :( Very disappointed.
    Reply
  • mam_pyahoocom
    1 MAR, 2016
    I made this recipe as specified with just one exception--I used half a cup of whole wheat flour and half a cup of white flour instead of a whole cup of white flour. My husband rated it four stars, but I only rated it 3.5 stars. It was easy to make, looked just as gorgeous as the photo, and came out of the pan easily, but it didn't taste all that special (and I love blueberry ANYTHING!). It seemed like a piece of coffeecake that wasn't sweet enough!
    Reply
  • MS11111968
    18 NOV, 2015
    This is a go-to weekend breakfast for my family. They love having "cake" for breakfast and I love not having to stand at the stove pouring and flipping for an hour! It's a pretty simple recipe to modify as well. My family has dairy allergies, so I use almond milk instead of whole milk, and it always turns out fluffy and delicious. I've also substituted the butter with apple sauce or pumpkin puree, the eggs with flaxseed and banana, and the the blueberries with pretty much any other fruit.
    Reply
  • HMWelch
    4 JUN, 2015
    I just made this in a glass dish (8" square). It took a couple of extra minutes to cook and was probably a little higher than it would have been in a skillet, but it was what I had on hand and it worked. It tasted just like a pancake (surprise!), but like a previous commenter said, I didn't have to stand at the stove making pancakes.
    Reply
  • ginnam46
    26 MAY, 2014
    I made this today. It was light and delicious! Wonderful to sit down and eat with the whole family!!
    Reply
  • Twocatsandalittleboy
    11 MAY, 2014
    I made this for my Mother's Day breakfast (husband does not cook) and we loved it! I used 1% milk because I did not feel like running to the store for whole milk. The only thing I changed besides the milk was the addition of a little lemon zest in the batter. Very easy to whip up and no one (me!) was stuck at the stove flipping pancakes.
    Reply
  • Roppstarr
    11 MAY, 2014
    I made this for Mother's Day, with some modifications. It came out delicious and my wife said she would have it again (but a smaller piece!). I doubled the recipe to increase the servings and depth (using a 10" cast iron pan). I used whole wheat pastry flour, half buttermilk and half whole milk. I added 1 cup chopped pecans, 1 tsp cinnamon and substituted blackberries. Baked in 350 convection oven simultaneously with peppered bacon on sheet pans 25 mins. Winner!
    Reply