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Oven-Baked Blueberry Pancake

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
Oven-Baked Blueberry Pancake

Photography: Ryan Liebe

Source: Martha Stewart Living

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 (3)

  • ginnam46 26 May, 2014

    I made this today. It was light and delicious! Wonderful to sit down and eat with the whole family!!

  • 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.

  • 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!

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