Baked Blueberry Pancakes

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.

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.

I cook fairly well, but I can make a mess of pancakes. I have had good days, but the bad days are still frequent. I under-cook or over-cook, or I mess up the flip.

The pancake gods have not been kind to me. 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 decide on a blueberry version, but any fruit could be used. Or plain would be just fine. I now have carrot cake and banana nut versions, too.

Carrot Cake Pancakes – Oven Baked

Oven Baked Banana Pancake

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.

My Rating

Rating from my wife and I won't disagree.

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.

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.

Storage

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

✔️Tips

Don't be afraid to turn the broiler on near the end to increase the browning.

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

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.

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🖼️Step-by-Step Photo Instructions

Preheat oven to 375° with a rack about ⅔ of thirds 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.

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

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

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

📖Recipe

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