Go Back
–+ servings
Wide shot of a cast iron skilled with a baked blueberry pancake. Pancake is garnished with blueberries.

Oven-Baked Blueberry Pancake

Oven-Baked Blueberry Pancake

A sweet golden-brown pancake filled with blueberries and topped with maple syrup.
 Michigan Harvest to Table™
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Desserts
Cuisine American
Servings 6 Servings

Ingredients
  

  • 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

Instructions
 

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

Notes

Change it Up
  • Use ¾ cup of all-purpose flour and ¾ cup whole-wheat flour.
  • Try other berries. Add raspberries to one half and sliced strawberries to the other.
  • For extra flavor, add 1 teaspoon lemon zest or ½ teaspoon lemon juice to the batter.

Nutrition

Serving: 2 wedgesCalories: 263calCarbohydrates: 38gProtein: 7gFat: 9gSaturated Fat: 1gCholesterol: 64mgSodium: 436mgFiber: 2g
Keyword 30 minutes or Less, Brunch, Comfort Food, Vegetarian