“Baked Blueberry Pancake” That Breaks Breakfast: One Pan, Zero Flips, All Glory
Forget standing over the stove flipping pancakes like you’re auditioning for a diner shift. This Baked Blueberry Pancake is a cheat code: whisk, pour, bake, brag. It puffs up golden, studded with juicy berries, and slices like cake—but still tastes like Sunday morning.
If you can stir, you can nail this. Serve it to a crowd or hoard leftovers like a dragon. Your call.
What Makes This Recipe So Good
No flipping, no stress. One pan goes into the oven, and you’re done.
It’s the pancake equivalent of “set it and forget it.”
Big, bakery-style flavor. Buttery edges, tender crumb, and bursts of sweet-tart blueberries in every bite. Think dutch baby meets fluffy pancake.
Meal-prep friendly. Slices reheat like a dream, so breakfast wins all week. Add yogurt or maple syrup and pretend you planned it.
Customizable. Gluten-free flour works, dairy-free swaps are easy, and frozen berries?
Absolutely.
Shopping List – Ingredients
- 1 1/2 cups (195 g) all-purpose flour (or a 1:1 gluten-free blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3 tablespoons granulated sugar (or coconut sugar)
- 1 1/4 cups (300 ml) buttermilk (or milk + 1 tablespoon lemon juice)
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled (plus 1 tablespoon for the pan)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- Optional: zest of 1 lemon, 1 tablespoon turbinado sugar for crunchy top
- To serve: maple syrup, yogurt, powdered sugar, or whipped cream
The Method – Instructions
- Preheat smart. Heat oven to 400°F (200°C). Place a 9×13-inch metal baking pan or a 10-inch cast-iron skillet in the oven with 1 tablespoon butter to preheat and melt. Hot pan = crispy edges.
Yes, we want that.
- Whisk the dry team. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar until combined. No flour clumps hiding in corners, please.
- Mix the wet team. In a separate bowl or large measuring cup, whisk buttermilk, eggs, melted butter, and vanilla. Add lemon zest if you’re going fancy.
- Marry the teams. Pour wet into dry and gently stir until just combined. Stop at lumpy. Overmixing = tough pancake.
We want tender.
- Blueberries in. Fold in 1 1/4 cups of the blueberries with a few gentle turns. Save the rest for the top. If using frozen, toss them with 1 teaspoon flour first to reduce bleeding.
- Prep the pan. Carefully remove the hot pan from the oven, swirl the melted butter to coat, and immediately pour in the batter.
Sprinkle the remaining blueberries and turbinado sugar over the top for sparkle and crunch.
- Bake. Return to the oven and bake 18–24 minutes, until puffed, golden at the edges, and a toothpick in the center comes out clean. If it jiggles, it’s not done. Patience.
- Rest, slice, serve. Let it rest 5 minutes so it sets (and you don’t steam-burn your taste buds).
Slice into squares or wedges. Serve with maple syrup, a dollop of yogurt, or a snowy dusting of powdered sugar.
Storage Instructions
- Fridge: Cool completely, then store slices in an airtight container up to 4 days.
- Freeze: Wrap individual pieces in parchment, then place in a freezer bag up to 2 months. Label it.
Future you will forget.
- Reheat: Microwave 30–60 seconds, or bake at 350°F (175°C) for 8–10 minutes for crisp edges. Air fryer works too—350°F for 4–6 minutes.
Benefits of This Recipe
- Time-efficient. One bowl + one pan = breakfast for a crowd in under 30 minutes. Minimal dishes.
Maximum applause.
- Nutrition-friendly. Blueberries bring antioxidants, fiber, and color that screams “I tried today.”
- Versatile.
- Kid-approved, adult-respected. It’s sweet-but-not-too-sweet. Everyone wins.
- Scalable. Double it in a sheet pan for brunch mobs. Halve it in an 8×8 pan for two people and “accidental” leftovers.
What Not to Do
- Don’t overmix the batter. A few lumps are perfect.
Overmixing creates rubbery sadness.
- Don’t skip preheating the pan. That hot buttery surface is how you get crisp edges and a great rise.
- Don’t thaw frozen blueberries. They’ll bleed and turn everything purple. Unless you’re into Smurf chic—then carry on.
- Don’t underbake. Pale and squishy means it’ll deflate. Bake until golden with a clean toothpick.
- Don’t use a glass pan at high heat without preheating caution. Metal or cast iron browns better and is more forgiving, IMO.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend.
Add an extra tablespoon of buttermilk if the batter seems thick.
- Dairy-free: Swap buttermilk for almond or oat milk + 1 tablespoon lemon juice or vinegar. Use melted coconut oil or vegan butter.
- High-protein: Replace 1/3 cup flour with vanilla protein powder and add 2 extra tablespoons milk. Avoid whey that curdles—pea or whey isolate works best.
- Lower sugar: Reduce sugar to 1 tablespoon and serve with Greek yogurt instead of syrup.
- Flavor swaps: Add cinnamon, cardamom, or almond extract.
Sub blueberries with raspberries, diced peaches, or chocolate chips (no judgment).
- Streusel top: Mix 2 tablespoons cold butter, 2 tablespoons brown sugar, and 1/4 cup flour; crumble on top before baking for coffee-cake vibes.
FAQ
Can I make this ahead?
Yes. Bake, cool, and refrigerate. Reheat in the oven for best texture.
You can also mix the dry and wet ingredients separately the night before, then combine and bake in the morning.
Do I need buttermilk?
It helps with tenderness and lift. If you don’t have it, stir 1 tablespoon lemon juice or white vinegar into regular milk and rest 5 minutes. Works like a charm.
Why did my pancake sink?
Likely underbaked or the oven ran cool.
Also, opening the door too often can drop the temperature. Bake until the center springs back and edges are well set.
Can I use frozen blueberries?
Absolutely. Use them straight from the freezer and toss with a teaspoon of flour to reduce color bleed.
No thawing—ever.
What pan works best?
A 9×13 metal pan or a 10-inch cast-iron skillet gives the best browning. You can use ceramic, but it may need a few extra minutes.
How do I make it extra fluffy?
Ensure fresh baking powder, don’t overmix, and bake in a preheated pan. Adding an extra egg white (whisked lightly) can boost lift if you’re chasing cloud texture.
Is it sweet enough without syrup?
It’s lightly sweet.
For a less-syrup option, top with vanilla yogurt and a drizzle of honey. Or do both—no rules here.
The Bottom Line
This Baked Blueberry Pancake is how you win breakfast with less effort and more payoff. It’s fast, flexible, and delivers bakery-level results without playing short-order cook.
Make it once and you’ll start scheduling brunch just to show off. FYI: leftovers are elite—if there are any.
Printable Recipe Card
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