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    🏠Home » Recipes » Breakfast Recipes

    Baked Blueberry Pancakes

    Aug 6, 2021 · Modified: Nov 13, 2022 by Dan Mikesell AKA DrDan · 32 Comments

    Recipe Table of Contents    
    4.59 from 60 votes

    Delicious and fluffy oven-baked blueberry pancakes make a great breakfast. No standing there flipping all morning—mix and bake. Make them plain baked pancakes, or add the suggested blueberries or other fruit.

    close up picture of part of the pancake on a gray plate with syrup being added

    Jump To:
    • 👨‍🍳How to make this recipe
    • ✔️Tips
    • Adjusting the Size of the Recipe
    • ❓FAQs
    • 📖Breakfast Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    These scratch pancakes use only common pantry ingredients and can easily be adjusted for a few or a crowd. This will become a favorite recipe for any special breakfast in your house, just like it has in ours.

    The pancake gods have not been kind to me—I under-cook or over-cook, or I mess up the flip. I tried to overcome this with a version called a "Dutch baby" but still had an issue. I needed pancakes for dummies. Well, this is it.

    My wife is a "blueberry hound," so I decided on a blueberry version, but any fruit could be used. Or plain would be just fine.

    I based this on a Martha Stewart baked pancake recipe, but I simplified it. The original seemed a little heavy on the blueberries and was a little flat. Pump up the baking powder a little and cut back the berries a tiny amount, and you have my wife repeatedly saying 5 and wanting this for Valentine's Day breakfast.

    👨‍🍳How to make this recipe

    1. Preheat oven to 375°. Place an oven-safe pan into the heating oven. A 10-inch cast-iron pan or an 8 or 9-inch square baking pan works well.
    2. Mix wet ingredients: milk, egg, melted butter.
    3. When the oven is hot, remove the pan and melt one tablespoon of butter and coat the pan being sure to get sides.
    4. Mix dry ingredients: flour, sugar, baking powder, and salt.
    5. Mix wet into dry. Whisk until just combined. Do not overdo it.
    6. Pour batter into the heated buttered pan. Sprinkle fresh or frozen blueberries into the batter, then sprinkle with 1-2 teaspoon sugar.
    7. Bake until browning nicely— about 25 minutes. You may want to turn on the broiler for 1-2 minutes to get more browning.
    8. Remove from oven, allow to cool for a few minutes, then sprinkle with powdered sugar (optional) to serve with butter and maple syrup.

    ✔️Tips

    Blueberries: You can use fresh or frozen blueberries. Be sure to pick them over for stems.

    If using frozen berries, they do not need to be thawed, but frozen berries are generally frozen without washing. So rinse frozen berries well with running cold water and then pat dry.

    The Pan: I like to use a 10-inch cast-iron pan. You can use any oven-safe pan of a similar size or an 8 or 9-inch square baking pan.

    Oven Temperature: Oven cooking temperature can be as low as 350° up to 425° with time adjustments. Very useful if you are cooking other recipes at the same time.

    Adjusting the Size of the Recipe

    This is a very easy recipe to adjust up or down. The only ingredient that doesn't cut in half easily is eggs. If your adjustment asks for a fraction of an egg, round up the higher number.

    The pan size for adjusted recipes

    2 servings (half recipe) - 6-inch round pan, or an 8 ½ X 4 ½ standard loaf pan.

    4 servings (full recipe) - 10-inches cast iron fry pan, but any similar size pan will work. A 9-inch round or an 8 or 9-inch square pan will be fine. The thickness will vary a bit.

    6 servings (1 ½ recipe) - You can use a 12 inch cast iron fry pan, a standard 9X13 cake pan, or a ¼ sheet pan.

    8 servings (double recipe) - A 9X13 standard cake pan will do but be a bit thicker. If you have a larger casserole dish, it will do fine. Thicker pancakes may take a few minutes more to cook.

    ❓FAQs

    How to store leftover pancakes.

    Leftovers can be stored airtight in the refrigerator for 2-3 days or frozen for a month. Reheat covered in the oven or microwave. If frozen, thaw first.

    Can I use other fruits?

    You can use other fruit, nuts, or even chocolate chips

    📖Breakfast Recipes

    How to Cook Bacon in the Oven

    How To Cook Sausage in the Oven

    Cinnamon Roll Cake

    Raspberry Scones with Cream Cheese

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Breakfast Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    blueberries and pancake ingredients.

    Preheat oven to 375° with a rack about ⅔ of the way up the oven. Place an oven-safe pan into heat also. I used a 10-inch cast iron pan or an 8 to 9-inch square baking pan works well.

    whisking wet ingredients in a white bowl

    Mix wet ingredients. ¾ cup milk, one egg, two tablespoons melted butter. Whisk.

    melting butter in preheated skillet

    When the oven is hot, remove the pan, melt one tablespoon butter, and coat the pan to get sides.

    pouring wet ingredients into dry ingredients

    Mix dry ingredients—one cup flour, three tablespoons sugar, two teaspoons baking powder, and ½ teaspoon coarse salt. Whisk. Mix wet into dry. Whisk until just combined. Do not overdo it.

    adding blueberries to the top of the batter

    Pour batter into the heated buttered pan. Sprinkle ¾ cup blueberries into the batter, then sprinkle with 1-2 teaspoon sugar. Berries may be fresh or frozen (do not thaw). If frozen, be sure to rinse, then pat dry before using.

    top with a sprinkle of powdered sugar.

    Bake until browning nicely— about 25 minutes for me. A toothpick should come out clean if you want to double-check. You may want to turn on the broiler for 1-2 minutes to get more browning.

    top with a sprinkle of powdered sugar.

    Remove from oven, allow to cool for a few minutes then sprinkle with powdered sugar (optional) to serve with butter and maple syrup.

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    📝Recipe

    Baked Blueberry Pancakes on a gray plate

    Baked Blueberry Pancakes

    From Dan Mikesell AKA DrDan
    Delicious and fluffy oven-baked blueberry pancakes make a great breakfast. No standing there flipping all morning—just mix and bake. Make them as plain baked pancakes, or add the suggested blueberries or other fruit.
    Tap to leave a Rating
    4.59 from 60 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings #/Adjust if desired 4

    Ingredients

    US Customary - Convert to Metric

    Wet

    • ¾ cup milk
    • 1 egg
    • 2 tablespoons butter - melted

    Dry

    • 1 cup flour
    • 3 tablespoons sugar
    • 2 teaspoons baking powder
    • ½ teaspoon coarse salt

    Other

    • 1 tablespoon butter - for pan
    • ¾ cup blueberries
    • 2 teaspoons sugar

    Serving

    • powdered sugar - optional
    • butter
    • maple syrup
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375° with a rack about ⅔ of the way up the oven. Place an oven-safe pan into heat. A 10-inch cast-iron pan or an 8 or 9-inch square baking pan works well.
      blueberries and pancake ingredients.
    • Mix wet ingredients. ¾ cup milk, one egg, two tablespoons melted butter.—whisk.
      whisking wet ingredients in a white bowl
    • When the oven is hot, remove the pan and melt one tablespoon of butter and coat the pan being sure to get sides.
      melting butter in preheated skillet
    • Mix dry ingredients. One cup flour, three tablespoons sugar, two teaspoons baking powder, and ½ teaspoon coarse salt. Whisk. Mix wet into dry. Whisk until just combined. Do not overdo it.
      pouring wet ingredients into dry ingredients
    • Pour batter into the heated buttered pan. Sprinkle ¾ cup blueberries into the batter, then sprinkle with 1-2 teaspoon sugar. Berries may be fresh or frozen (do not thaw). If frozen, be sure to rinse, then pat dry before using.
      adding blueberries to the top of the batter
    • Bake until browning nicely— about 25 minutes usually. A toothpick should come out clean if you want to double-check. You may want to turn on the broiler for 1-2 minutes to get more browning.
      checking for don with a toothpick
    • Remove from oven, allow to cool for a few minutes, then sprinkle with powdered sugar (optional) to serve with butter and maple syrup.
      top with a sprinkle of powdered sugar.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tip

    1. I'm using ¼ of the recipe as the serving size. That would be about a standard small size pancake size. We commonly eat double that.
    2. This is an easy recipe to adjust the size. See full post for pan size suggestions for adjusted recipes.
    3. If you are adjusting the size of the recipe, round up the number of eggs.
    4. If the pancake is done by the toothpick test but not browned to your liking. Turn on the broiler for a few minutes.
    5. Can be stored air-tight refrigerated for 2-3 days or frozen for a month. Reheat in the microwave or oven. If frozen, then thaw before reheating.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Baked Blueberry Pancakes
    Amount Per Serving
    Calories 312 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 6g30%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 77mg26%
    Sodium 541mg23%
    Potassium 152mg4%
    Carbohydrates 51g17%
    Fiber 2g8%
    Sugar 26g29%
    Protein 7g14%
    Vitamin A 400IU8%
    Calcium 220mg22%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally published February 9, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    More Breakfast Recipes

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    1. Kim

      November 13, 2022 at 8:34 am

      5 stars
      Thanks for a great recipe! I also found this while searching for an oven baked sausage recipe. I originally made this in an 8x8 pan, but we found we loved the caramelly edges, so now I divide it into 2 loaf pans. I bake them with sausage at 350 for 20-25 minutes. We get 2 meals from this, so it's a Sunday favorite! Cook once, eat twice! It's nice to find recipes that are scaled down. Just 2 of us, so I almost always cut recipes in half, at least. Thanks again!

      Reply
    2. MaryJo

      February 16, 2022 at 10:29 am

      5 stars
      Hi, I love all of your recipes thank you for sharing! I have a question, why are there pages with only one sentence (sometimes two)? It’s such a waste of paper. I usually only print the recipe and a picture. It’s great when there is a picture on the same page as the recipe.
      I especially like the recipes for ‘two’. Thanks again, MaryJo

      Reply
      • Dan Mikesell AKA DrDan

        February 16, 2022 at 11:22 am

        Hi MaryJo,

        Welcome to the blog. My wife is a Mary Jo also.

        The print template was several years old. I just updated it. Adding the option for the picture and taking out some spacing. Hopefully that helps.

        Enjoy our favorite breakfast.

        Dan

    3. Weekend cook

      December 05, 2021 at 12:01 pm

      5 stars
      Found this delicious Blueberry pancake recipe while looking for breakfast sausage oven cooking instructions. Made a serving for 7 in a 12 inch cast iron skillet.
      Baked both at 375, sausage on lower and pancake on upper rack.
      I also added a chopped ripe banana into the mix.
      Everyone enjoyed and we will be making it again soon.

      Thank you.

      Reply
      • Karen

        January 06, 2022 at 9:37 am

        I halved the recipe and baked it in an 8 inch cast iron skillet. Used 1/4 cup whole wheat flour and 1/4 cup all purpose flour. Upped the milk to a 1/2 cup, used 1 egg and a 1/2 cup frozen blueberries.
        Baked at 375 for 25 minutes, we are at 5 thousand feet, it browned nicely. It was fluffy and yummy. A nice treat before going outside to shovel snow in minus 2 F weather.

    4. Laurie

      August 09, 2021 at 7:15 pm

      5 stars
      Delicious! Couldn't decide what to have for supper, not in the mood to cook a big meal. I saw this recipe and knew it was just what I wanted. Just finished making it and now I'm enjoying it. I made enough for leftovers. I probably put in a few extra berries but it is perfect!

      Reply
    5. Christine

      August 09, 2021 at 8:36 am

      5 stars
      Excellent recipe, easy to make. Thank you

      Reply
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