This baked blueberry pancake gives you warm homemade pancakes without standing at the stove flipping batch after batch.
Add fresh or frozen blueberries, bake it in the oven for about 25 minutes, and make anything from a small skillet batch for two to a 9×13 pan for the family.
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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. "
🧾 TL;DR – Recipe Summary
What: One baked blueberry pancake with fresh or frozen berries.
Why: No flipping, ready in about 25 minutes, and easy to scale.
How: Pour a simple homemade batter into a buttered pan, add blueberries, and bake in the oven at 375°F until golden.
🫐 Ingredients
- Blueberries — fresh or frozen
- Wet ingredients — milk, butter, and egg
- Dry ingredients — all-purpose flour, sugar, baking powder, and salt
- For serving — butter, maple syrup, or powdered sugar
👨🍳 Quick Overview: How to Bake a Blueberry Pancake in the Oven
1. Preheat the oven and pan to 375°F. Carefully butter the hot pan.
2. Mix the batter ingredients until just combined — don’t overmix.
3. Pour the batter into the buttered pan, then sprinkle evenly with blueberries and sugar.
4. Bake until lightly browned and a toothpick comes out clean, about 25 minutes.
✅ Pro Tip: If the pancake is baked through but pale on top, broil for 1–2 minutes while watching closely.
👇 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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🤔 Blueberry and Baking Tips
- Fresh or frozen blueberries work. Do not thaw frozen berries. Make sure the berries are dry before adding them to the batter.
- To reduce sinking: Lightly dust the dry blueberries with a little flour before adding them. Shake off any excess. This is optional, especially since the berries are scattered over the batter rather than mixed into it.
- Other fruit: Substitute raspberries, sliced bananas, or another relatively dry fruit. Avoid very wet canned fruit unless it is drained and dried well.
📏 Pan Sizes and Scaling
Choose the serving amount in the recipe card, then match it to an appropriate pan:
- 2 servings—½ recipe: 6-inch round pan or 8½ × 4½-inch loaf pan
- 4 servings—full recipe: 10-inch skillet, 9-inch round pan, 8 × 8 pan, or 6 × 9 baking dish
- 6 servings—1½ recipes: 12-inch skillet or 9 × 13 pan
- 8 servings—double recipe: 9 × 13 pan or a similar-size casserole dish
The serving adjustment on the recipe card changes ingredient amounts only—not the instructions or baking time. Begin checking at about 25 minutes; thicker batches may take longer.
For two: We usually make the full recipe for two generous servings.
❓ FAQs
You can, but be aware that pancake mixes vary in thickness and leavening, so the baked texture may be flat or rubbery. The simple homemade batter gives more reliable results.
Refrigerate leftovers in an airtight container for 2–3 days or freeze for up to one month. Thaw frozen pieces before reheating them in the microwave or oven.
🍽️ Easy Breakfast Recipes
Serve this baked blueberry pancake with oven-baked sausage patties or my baked bacon.
- Carrot Cake Pancakes – baked like this one, no flipping
- Oven Baked Banana Pancakes — banana bread meets pancakes
📖The Recipe Card
Baked Blueberry Pancake (Easy Oven Recipe)
Ingredients
- ¾ cup milk
- 1 egg
- 2 tablespoons butter - melted
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon Kosher salt
- 1 tablespoon butter for pan
- ¾ cup blueberries - fresh, rinsed and dried, or frozen without thawing
- 2 teaspoons sugar
- powdered sugar - optional
- butter
- maple syrup
Step-by-Step Instructions
Preheat oven and prep the pan
- Preheat the oven to 375°F with a rack one level above the center. If using a heavy pan, such as a cast-iron skillet, preheat it in the oven.
- Coat a 10-inch cast-iron skillet, 9-inch round pan, 8×8 baking pan, or 6×9 baking dish with 1 tablespoon of butter, covering the bottom and sides.
Mix the batter
- Whisk together the milk, egg, and melted butter in one bowl.
- Mix the flour, sugar, baking powder, and coarse salt in a separate bowl. Add the wet ingredients and stir just until combined. Do not overmix.
Assemble in the pan.
- Pour the batter into the buttered pan. Sprinkle evenly with the blueberries, then with 2 teaspoons of sugar.
Bake and serve
- Bake for about 25 minutes, until lightly browned and a toothpick comes out clean. If baked through but pale on top, broil for 1–2 minutes while watching closely.
- Cool for a few minutes. Serve warm with optional powdered sugar, butter, or maple syrup.
Recipe Notes
Pro Tip
- Nutrition is calculated using ¼ of the recipe as one serving. We usually serve ½ of the recipe per person.
- See the full post for pan sizes and scaling options.
- When scaling, round any fractional egg amount up to the next whole egg.
- Refrigerate leftovers in an airtight container for 2–3 days or freeze for up to one month. Thaw before reheating in the microwave or oven.
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 pan-size options, streamlined instructions, and improved organization.
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