Delicious and fluffy oven-baked blueberry pancakes make a great breakfast. Super easy to make with no standing there flipping all morning—mix and bake.
🫐Ingredients
Blueberries—fresh or frozen
Dairy—milk, butter, egg
Pantry ingredients—flour, sugar, baking powder, salt
Serving—butter, syrup, powdered sugar (optional)
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Featured Comment by Laurie:
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"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. "
The pancake gods have not been kind to me—I under-cook or over-cook, or I mess up the flip. I'm sure I could do it but no need to worry about it with this, I "pancakes for dummies recipe."
These from-scratch pancakes use only common pantry ingredients and can easily be adjusted for a few or a crowd. It will become a favorite recipe for any special breakfast in your house, just like it has in ours.
Serve with baked bacon or baked sausage patties.
👨🍳How to Make Baked Blueberry Pancakes—Step-by-Step Photo Instructions
1. Preheat oven to 375° with an oven safe pan inside.
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 the sides.
4. Mix the dry ingredients: flour, sugar, baking powder, and salt. Mix wet into dry. Whisk until just combined. Do not overdo it.
5. Pour batter into the heated buttered pan. Sprinkle fresh or frozen blueberries into the batter, then sprinkle with sugar.
6. Bake until browning nicely— about 25 minutes.
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7. Remove from oven, allow to cool for a few minutes then sprinkle with powdered sugar (optional) to serve with butter and maple syrup.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🤔Make it right every time
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.
It is very easy to make with the fruit of your choice, or make plain pancakes.
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.
📋Breakfast recipes
Check out some other great breakfast recipes like Cinnamon Coffee Cake, Oven Baked Carrot Cake Pancakes, French Toast Casserole, or Raspberry Scones.
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.
↕️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
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.
You can use other fruit, nuts, or even chocolate chips
📖The Recipe Card with Step-by-Step Instructions
Baked Blueberry Pancakes
Ingredients
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
Step-by-Step 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.
- Mix wet ingredients. ¾ cup milk, one egg, two tablespoons melted butter.—whisk.
- When the oven is hot, remove the pan and melt one tablespoon of butter and coat the pan being sure to get sides.
- 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.
- 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.
- 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.
- Remove from oven, allow to cool for a few minutes, then sprinkle with powdered sugar (optional) to serve with butter and maple syrup.
Recipe Notes
Pro Tip
- 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.
- This is an easy recipe to adjust the size. See full post for pan size suggestions for adjusted recipes.
- If you are adjusting the size of the recipe, round up the number of eggs.
- If the pancake is done by the toothpick test but not browned to your liking. Turn on the broiler for a few minutes.
- 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