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:
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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. "
🧾 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.
Teresa says
Best pancakes ever and so easy to prepare. I discovered this recipe a couple of weeks ago, and I’ve made three times already. Thanks, Dr. Dan!
Kari Campbell says
If u coat ur blueberries in a little flour they wont all sink to the bottom...just an idea
Lana says
In reading your instructions, I saw you said this was for 2. So I counted my calories. Then, I JUST noticed in the recipe, you said it was for 4. So this whole pancake is actually 1248 and half of it is 624? Oops. I ate half.
Lana says
Marvelous! This is perfect the way it is, so I’m not sure why I’m asking about a change. On the whole, I like thinner pancakes. When it was baking, I realized how thick they were going to be and worried a bit. No need, they were great. But I wondered if the same amount in 2 pans Would work, and if so, how much to change the baking time/temp?
Lana
Dan Mikesell AKA DrDan says
Hi Lana,
You can change things around easily. It is just a pancake.
So a 10 inch cast iron has a surface area of just under 80 sq. inches. A 12 inch is a bit under 120, so 50% more. Your pancake will be 33% thinner. The baking time will decrease some. I have never done this but I would start checking with a toothpick at about 15-18 minutes. It will not be very brown and you will need a bit of broiler time at the end.
Dan
Lana says
This, in various flavors, has become a regular in our house. I do put it in. 9x13 pan and cook for 20 minutes before doing a short broil to brown, just because I prefer a thinner pancake. This morning I used cranberries. Just as good! I also use Stevia instead of sugar. I have powdered stevia that says it measures the same as sugar, but I reduce it by 1/3 because it is sweeter.
Mary Dowell says
I'm not pancake impaired, but I do hate making a few at a time and eating last. I was intrigued by the notion of us eating together and this is now the way I will always make pancakes.
I make a double batch, doubling all ingredients.
I use a 9" stoneware pan, lined with parchment because I like easy cleanup.
All dry in in a bowl. All wet ingredients, whisked in a measuring cup.
When I'm thinking, I can put the pancakes and a pan of bacon in the oven together but if I'm still sleepy, bacon first and pancakes when hubby's awake.
These bake up high and light. Haven't been disappointed yet!
Thanks for the recipe!
Mary Dowell says
Oh, wanted to mention, I used olive oil and monk fruit sweetner.
He never noticed!
DrDan says
Hi Mary,
Welcome to the blog and so sorry about the delayed response.
It does free you up in the morning. I just hate to work early in the morning. I do this with both sausage and bacon in the oven.
This is also my wife's special day breakfast... Mother's day is coming.
Thanks so much for the note(s) and rating.
DrDan
Morgan says
I am so going to make these ASAP. I too love to cook but I have issues with pancakes too. Glad to know it’s not just me.
Thanks
Darr says
Forget the recipe i want to spend time with those two babies. Talk about cute, they are so beautiful.... One of my favorite dog's of all time, so gentle and loving. take more photo's of them . Thank you.
Jaime says
I made these for breakfast yesterday. My boyfriend said he felt like a 5 star man eating these. So yummy. Looking forward to trying other variations.
Kari Greenwood says
I'm making this again today and can I just say I love how the instructions also include the amounts needed!!!
DrDan says
Hi Kari,
This has become my wife's "special breakfast" along with baked sausage patties.
Putting the amount in the instructions is something I always find useful. Almost all my recipes have that in recent years. I set down after cooking and write out the instructions with ingredients from memory. Then I do the ingredient list from them.
Thanks for the note.
Dan
Brian Mooney says
Wondeful recipe! Used white wheat flour. Adds whole grain benefits, such as more fiber, without changing the flavor. Just add a pinch more baking powder. Still always comes out grear! Can slso substitute flax or almond milk ( no sugar added variety).
Brian Mooney says
Wondeful recipe! Used white wheat flour. Adds whole grain benefits, such as more fiber, without changing the flavor. Just add a pinch more baking powder. Still always comes out grear!
Alicia says
Made this is a pie pan this morning. Easy and delicious! The girls loved it. We will be making this again. Thank you!
DrDan says
Hi Amber, Kari and Jean,
Thanks to all of you for your notes and ratings. I have been combining this with the baked sausage recently. I keep temp to 375 but convection. Works fairly well. Of course the pancake takes a few minutes less.
DrDan
Jean says
Loved this recipe. It was easy and tasted great. When I'm cooking an early morning breakfast, easy is a requirement. Plus it passed the husband taste test which is a plus! Thank you.
Kari says
I used regular salt and by mistake put 2 Tablespoons of butter in pan but it was DELICIOUS this morning! Thank you for the recipe
Amber says
Absolutely perfect...right down to the baking time. I used a pie pan and added just a touch of lemon zest. This is a keeper for sure! Thanks for sharing.
Pat says
Thanks, I can't wait to try this recipe! I am also pancake impaired and my husband and I love dutch baby recipes. The picture of Lily and Molly playing in the snow is adorable too.
DrDan says
Pancake impairment is a real issue for a food blogger. There is so much expected and I just have issues. This solved it. I don't remember what happened with the Dutch baby last summer... I think it was a sticking pan issue. It was on my try again list.
The girls do love fresh snow and always are good for a picture. All dogs should come in pairs.
Thanks so much for the note and rating.
Dan