Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Oven-Baked Blueberry Pancake 3.5 (251) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 3, 2023 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Servings: 4 Forget standing at the stove and flipping one pancake after another. This oven-baked pancake takes the pressure off. Simply mix the batter, pour it into the skillet, and pop it in the oven. Slice it into wedges for serving—everyone gets their portion at the same time. You can make it without berries if you prefer, but don’t skip the butter and maple syrup (those are mandatory!). 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 Directions 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. 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. 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. Ryan Liebe Print