These baked blueberry pancakes are made with easy-from-scratch batter and bake in under 30 minutes for soft, golden results. Instead of cooking pancakes one at a time, the batter goes straight into the oven and bakes evenly.
Use fresh or frozen blueberries, and make this recipe as a small skillet batch or a sheet pan for a crowd. You get real pancakes—not a Dutch baby or cake—with consistent results.
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Featured Comment by Laurie:
⭐⭐⭐⭐⭐
"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. "
🧾 Baked Blueberry Pancakes – Recipe Summary
What it is: Baked blueberry pancakes made with easy-from-scratch batter, baked in the oven for consistent results.
Why you’ll love it: Hands-off cooking that bakes in under 30 minutes and scales to any amount you need, from a small skillet to a sheet pan.
How to make it: Mix batter with pantry ingredients, pour into a skillet or sheet pan, add fresh or frozen blueberries, and bake until set.
Jump to the Recipe Card or continue reading for details and options.
🫐 Ingredients at a Glance
- Blueberries — fresh or frozen (rinse and pat dry)
- Milk, butter, egg — standard dairy trio
- Flour, sugar, baking powder, salt — pantry staples
- For serving — butter, maple syrup, powdered sugar (optional but recommended)
👨🍳 Quick Overview: How to Bake Blueberry Pancakes in the Oven
No flipping, no fuss—just mix, pour, and bake.
1. Preheat oven and prep the pan: Heat the oven to 375°F and butter the pan well.
✅ Pro Tip for Crisp Bottom Browning: Preheat the pan in the oven before adding the batter.
2. Mix the batter: Mix wet ingredients and dry ingredients in separate bowls. Stir the wet into the dry until just combined — don’t overmix.
3. Assembly: Pour batter into the buttered pan. Sprinkle evenly with blueberries, then sugar.
4. Bake: Until lightly browned and a toothpick comes out clean, about 25 minutes.
✅ Pro Tip: If baked through but pale on top, broil for 1–2 minutes.
5. Serve: Cool briefly, then serve warm with butter and maple syrup. Powdered sugar is optional.
👇 Scroll down for the printable recipe card for complete instructions. Or keep reading for pro tips with pan and recipe size options.
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🤔 Tips for Perfect Results
- Use fresh or frozen blueberries
Pick over for stems. Rinse well and pat dry—especially if using frozen, which are rarely pre-washed. - No need to thaw—toss them in once dry.
- Other fruits work too
Try raspberries, sliced bananas, or go plain. The base is flexible. - Adjust oven temp if needed
You can bake anywhere from 350° to 425°F if you’re juggling other dishes. Just watch for browning and check with a toothpick. - Want more browning?
If it’s fully baked but still a little pale, turn on the broiler for 1–2 minutes to finish the top.
📏 Pan Sizes and Scaling the Recipe
Use the guide below to match the batch size to the right pan. Thicker or larger batches may need a few extra minutes to bake.
- 2 servings (half recipe): 6-inch round pan or 8½ × 4½-inch loaf pan
- 4 servings (full recipe): 10-inch cast iron skillet, 9-inch round pan, or 8×8 square pan
- 6 servings (1½ recipe): 12-inch skillet or 9×13 cake pan
- 8 servings (double recipe): 9×13 pan or large casserole dish
🔄 How to Adjust the Recipe in the Card
- Use the recipe card below to scale ingredients—just change the number of servings.
- Only the ingredient amounts will adjust, not the amounts in the instructions.
- Bake time varies slightly by thickness
👨⚕️ DrDan Says:
We use the full recipe for two generous servings. It pairs well with our oven-baked sausage patties at 375°F.
❓ FAQs
Yes, but I don’t recommend it. Pancake mix is usually thinner, so you’d need to cut the liquid a bit, or the bake may turn out flat or rubbery.
Homemade batter gives much better texture and flavor, and it only takes a few extra minutes.
Absolutely. Try raspberries, sliced bananas, or even chocolate chips. Avoid extra-wet fruits like canned peaches unless you drain and pat them dry.
Let them cool, then store in an airtight container in the fridge for 2–3 days or freeze for up to a month. Reheat in the microwave or oven. If frozen, thaw first for best texture.
🍽️ More Easy Breakfast Ideas
Serve these baked pancakes with oven-baked sausage patties or my baked bacon.
Looking for more make-ahead or oven-friendly breakfasts? Try these:
- Carrot Cake Pancakes – baked like this one, no flipping
- Oven Baked Banana Pancakes — banana bread meets pancakes
- Small French Toast Casserole – great for holiday mornings
- Raspberry Scones – tender, quick, and freezer-friendly
Small Cinnamon Coffee Cake
With the great taste of Cinnabon cinnamon rolls, this quick and easy Cinnamon Coffee Cake recipe has it all, from buttery and tender cinnamon-swirled cake with carmalized streusel topping and a sweet glaze.
📖The Recipe Card
Baked Blueberry Pancakes (Easy Any Size Oven Recipe)
Ingredients
- ¾ cup milk
- 1 egg
- 2 tablespoons butter - melted
- 1 cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- 1 tablespoon butter for pan
- ¾ cup blueberries - (fresh or frozen, picked over, rinsed and dried)
- 2 teaspoons sugar
- powdered sugar - optional
- butter
- maple syrup
Step-by-Step Instructions
Preheat oven and prep the pan
- Preheat oven to 375°F with a rack a notch above the middle. If using a heavy pan, such as a 10-inch cast-iron skillet, preheat it in the oven.
- Coat the pan (cast iron or 6x9 baking dish) with melted butter, covering the bottom and sides.
Mix the batter
- In one bowl, whisk together the wet ingredients: ¾ cup milk, 1 egg, and 2 tablespoons of melted butter.
- In a separate bowl, mix the dry ingredients: 1 cup of flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, and ½ teaspoon of Kosher salt. Mix wet into dry. Whisk until just combined. Do not overdo it.
Assemble in the pan.
- Pour batter into the buttered pan. Sprinkle ¾ cup blueberries over the batter, then sprinkle with 1-2 teaspoons sugar.
Bake and serve
- Bake for about 25 minutes, until browning nicely and a toothpick comes out clean. If fully baked but still pale on top, turn on the broiler for 1–2 minutes to finish browning.
- Let cool for a few minutes, then sprinkle with powdered sugar (optional) and serve with butter and maple syrup.
Recipe Notes
Pro Tip
- We use ¼ of the recipe as one serving (about the size of a small pancake), but we usually eat double that.
- This recipe is easy to scale—see the full post for pan sizes and serving tips.
- If scaling, round up the egg when needed.
- If the pancake passes the toothpick test but isn't browned enough, broil briefly.
- 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.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published February 9, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Linda Finkelstein says
Made this recipe this morning and it was GREAT! Quick and easy. Crispy on the outside and moist, tender on the inside. I plan make this pancake dish again very soon. In fact I will never make pancakes that you need to fry and flip.
Kim says
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!
MaryJo says
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
Dan Mikesell AKA DrDan says
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
Weekend cook says
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.
Karen says
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.
Laurie says
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!
Christine says
Excellent recipe, easy to make. Thank you
Sharlana says
Love this recipe! I used King Arthur Gluten free flour and added 1/2 tsp. Xanthan gum. And lots of blueberries! Warmed up the leftovers for lunch the next day. Thanks for the wonderful recipes. And your dogs are adorable!!
Catherine Yoss says
Thank you so much for "Cooking for two". I am an only one person now but these recipes are so easy to adjust and simple great food. I haven't found one recipe that I did not like. Keep up the good work. Catherine