These baked blueberry pancakes are made with easy-from-scratch batter and bake in under 30 minutes for soft, golden results. Instead of cooking pancakes one at a time, the batter goes straight into the oven and bakes evenly.
Use fresh or frozen blueberries, and make this recipe as a small skillet batch or a sheet pan for a crowd. You get real pancakes—not a Dutch baby or cake—with consistent results.
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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. "
🧾 Baked Blueberry Pancakes – Recipe Summary
What it is: Baked blueberry pancakes made with easy-from-scratch batter, baked in the oven for consistent results.
Why you’ll love it: Hands-off cooking that bakes in under 30 minutes and scales to any amount you need, from a small skillet to a sheet pan.
How to make it: Mix batter with pantry ingredients, pour into a skillet or sheet pan, add fresh or frozen blueberries, and bake until set.
Jump to the Recipe Card or continue reading for details and options.
🫐 Ingredients at a Glance
- Blueberries — fresh or frozen (rinse and pat dry)
- Milk, butter, egg — standard dairy trio
- Flour, sugar, baking powder, salt — pantry staples
- For serving — butter, maple syrup, powdered sugar (optional but recommended)
👨🍳 Quick Overview: How to Bake Blueberry Pancakes in the Oven
No flipping, no fuss—just mix, pour, and bake.
1. Preheat oven and prep the pan: Heat the oven to 375°F and butter the pan well.
✅ Pro Tip for Crisp Bottom Browning: Preheat the pan in the oven before adding the batter.
2. Mix the batter: Mix wet ingredients and dry ingredients in separate bowls. Stir the wet into the dry until just combined — don’t overmix.
3. Assembly: Pour batter into the buttered pan. Sprinkle evenly with blueberries, then sugar.
4. Bake: Until lightly browned and a toothpick comes out clean, about 25 minutes.
✅ Pro Tip: If baked through but pale on top, broil for 1–2 minutes.
5. Serve: Cool briefly, then serve warm with butter and maple syrup. Powdered sugar is optional.
👇 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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🤔 Tips for Perfect Results
- Use fresh or frozen blueberries
Pick over for stems. Rinse well and pat dry—especially if using frozen, which are rarely pre-washed. - No need to thaw—toss them in once dry.
- Other fruits work too
Try raspberries, sliced bananas, or go plain. The base is flexible. - Adjust oven temp if needed
You can bake anywhere from 350° to 425°F if you’re juggling other dishes. Just watch for browning and check with a toothpick. - Want more browning?
If it’s fully baked but still a little pale, turn on the broiler for 1–2 minutes to finish the top.
📏 Pan Sizes and Scaling the Recipe
Use the guide below to match the batch size to the right pan. Thicker or larger batches may need a few extra minutes to bake.
- 2 servings (half recipe): 6-inch round pan or 8½ × 4½-inch loaf pan
- 4 servings (full recipe): 10-inch cast iron skillet, 9-inch round pan, or 8×8 square pan
- 6 servings (1½ recipe): 12-inch skillet or 9×13 cake pan
- 8 servings (double recipe): 9×13 pan or large casserole dish
🔄 How to Adjust the Recipe in the Card
- Use the recipe card below to scale ingredients—just change the number of servings.
- Only the ingredient amounts will adjust, not the amounts in the instructions.
- Bake time varies slightly by thickness
👨⚕️ DrDan Says:
We use the full recipe for two generous servings. It pairs well with our oven-baked sausage patties at 375°F.
❓ FAQs
Yes, but I don’t recommend it. Pancake mix is usually thinner, so you’d need to cut the liquid a bit, or the bake may turn out flat or rubbery.
Homemade batter gives much better texture and flavor, and it only takes a few extra minutes.
Absolutely. Try raspberries, sliced bananas, or even chocolate chips. Avoid extra-wet fruits like canned peaches unless you drain and pat them dry.
Let them cool, then store in an airtight container in the fridge for 2–3 days or freeze for up to a month. Reheat in the microwave or oven. If frozen, thaw first for best texture.
🍽️ More Easy Breakfast Ideas
Serve these baked pancakes with oven-baked sausage patties or my baked bacon.
Looking for more make-ahead or oven-friendly breakfasts? Try these:
- Carrot Cake Pancakes – baked like this one, no flipping
- Oven Baked Banana Pancakes — banana bread meets pancakes
- Small French Toast Casserole – great for holiday mornings
- Raspberry Scones – tender, quick, and freezer-friendly
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.
📖The Recipe Card
Baked Blueberry Pancakes (Easy Any Size Oven Recipe)
Ingredients
- ¾ cup milk
- 1 egg
- 2 tablespoons butter - melted
- 1 cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon coarse salt
- 1 tablespoon butter for pan
- ¾ cup blueberries - (fresh or frozen, picked over, rinsed and dried)
- 2 teaspoons sugar
- powdered sugar - optional
- butter
- maple syrup
Step-by-Step Instructions
Preheat oven and prep the pan
- Preheat oven to 375°F with a rack a notch above the middle. If using a heavy pan, such as a 10-inch cast-iron skillet, preheat it in the oven.
- Coat the pan (cast iron or 6x9 baking dish) with melted butter, covering the bottom and sides.
Mix the batter
- In one bowl, whisk together the wet ingredients: ¾ cup milk, 1 egg, and 2 tablespoons of melted butter.
- In a separate bowl, mix the dry ingredients: 1 cup of flour, 3 tablespoons of sugar, 2 teaspoons of baking powder, and ½ teaspoon of Kosher salt. Mix wet into dry. Whisk until just combined. Do not overdo it.
Assemble in the pan.
- Pour batter into the buttered pan. Sprinkle ¾ cup blueberries over the batter, then sprinkle with 1-2 teaspoons sugar.
Bake and serve
- Bake for about 25 minutes, until browning nicely and a toothpick comes out clean. If fully baked but still pale on top, turn on the broiler for 1–2 minutes to finish browning.
- Let cool for a few minutes, then sprinkle with powdered sugar (optional) and serve with butter and maple syrup.
Recipe Notes
Pro Tip
- We use ¼ of the recipe as one serving (about the size of a small pancake), but we usually eat double that.
- This recipe is easy to scale—see the full post for pan sizes and serving tips.
- If scaling, round up the egg when needed.
- If the pancake passes the toothpick test but isn't browned enough, broil briefly.
- 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.
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