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
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.
📖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.
🖼️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
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
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. 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.
My Private Notes
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.
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
© 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.
MaryJo
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
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
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
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
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
Excellent recipe, easy to make. Thank you