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Oven-Baked Blueberry Pancake

Oven-Baked Blueberry Pancake

This oven-baked blueberry pancake is a wonderful combination of a large fluffy & crispy pancake that’s bursting with blueberries. I found this recipe on Martha Stewart and couldn’t wait to make it for my kids. They both love blueberry pancakes and I really love that this recipe is so easy to toss together and throw in the oven. No more standing around flipping pancakes! I topped this tasty skillet blueberry pancake with powdered sugar and served it with butter & maple syrup on the side. My kids literally devoured the entire pancake in less than 10 minutes and both deemed it to be delicious. I will most definitely be making this recipe again and again.

Oven-Baked Blueberry Pancake

How to Make an Oven-Baked Skillet Pancake

Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.

Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined.

Whisk together the milk, egg, melted butter, and vanilla until well combined.

Add the milk mixture to the flour mixture and stir until just combined.

Once the oven and skillet have preheated, carefully remove the skillet from the oven and add the last tablespoon of butter, swirling to coat the pan and sides evenly.

Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the blueberries then sprinkle with the remaining teaspoon of sugar.

Bake for 23-25 minutes. Remove and allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.

Oven-Baked Blueberry Pancake

Oven-Baked Blueberry Pancake

Oven-Baked Blueberry Pancake

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 2 to 4
Author: Pam - For the Love of Cooking / Original by Martha Stewart

Equipment

  • 10-Inch Cast Iron Skillet

Ingredients

Oven-Baked Blueberry Pancake:

  • 1 cup flour
  • 3 tbsp + 1 tsp white sugar, divided
  • tsp baking powder
  • ¼ tsp salt
  • ¾ cup whole milk
  • 1 large egg, room temperature
  • 2 tbsp unsalted butter, melted, plus an additional 1 tbsp for the hot skillet
  • ½ tsp vanilla extract
  • 1 cup blueberries

For Serving:

  • Powdered sugar
  • Maple syrup
  • Butter

Instructions

  • Preheat the oven to 375 degrees. Place a 10-inch cast iron skillet into the oven while it preheats.
  • Combine the flour, 3 tablespoons of sugar, baking powder, and salt together in a large bowl. Mix until well combined. 
  • Whisk together the milk, egg, melted butter, and vanilla until well combined. 
  • Add the milk mixture to the flour mixture and stir until just combined. 
  • Once the oven and skillet have preheated, carefully remove the skillet from the oven and add the last tablespoon of butter, swirling to coat the pan and sides evenly. 
  • Pour the batter into the hot skillet and smooth the top with an offset spatula. Top the pancake evenly with the blueberries then sprinkle with the remaining teaspoon of sugar. 
  • Bake for 23-25 minutes. Remove and allow to cool for a few minutes before sprinkling with powdered sugar. Serve with butter and maple syrup. Enjoy.
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