Breakfast

Oven-Baked Blueberry Pancake

A sweet golden-brown pancake filled with blueberries and topped with maple syrup.
Recipe by Michigan Harvest to Table™
Wide shot of a cast iron skilled with a baked blueberry pancake. Pancake is garnished with blueberries.
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Cost per servingPer serving$0.87
Makes6 servings
Total timeTotal30 minutes
Prep 15 minutes Cook 15 minutes
Prep 15 minutes Cook 15 minutes
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Ingredients

Makes 6 servings. Check items off as you go.
  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ⅓ cups low-fat buttermilk
  • 2 eggs
  • 3 tablespoons oil
  • cooking spray
  • 2 cups fresh blueberries
  • Maple syrup optional

Directions

  1. Preheat oven to 425 F.
  2. Combine flour, sugar, baking powder, and baking soda in a large bowl.
  3. Combine buttermilk, eggs, and oil in another bowl. Whisk liquid mixture into flour mixture until just combined. Do not overmix, batter should be lumpy.
  4. Set the batter aside to rest for 10 minutes.
  5. Spray a 10-inch cast iron skillet or similar sized oven-safe nonstick pan with cooking spray.
  6. Pour batter into pan. Spread evenly and top with 1 ½ cups blueberries.
  7. Place in oven. Bake for 10-12 minutes, or until toothpick inserted comes out clean.
  8. Cut into 12 wedges and serve with remaining blueberries. Drizzle with syrup, if using.

Nutrition per serving

1 serving is 2 wedges
  • Sodium436mg
  • Calories263
  • Carbohydrates38g
  • Fiber2g
  • Fat9g
  • Protein7g
Serving: 2 wedgesCalories: 263calCarbohydrates: 38gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 64mgSodium: 436mgFiber: 2g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
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