Oven-Baked Blueberry Pancake

Prep Time:
10 mins
Total Time:
40 mins

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!).


  • 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


  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.

    Ryan Liebe
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