This baked blueberry pancake is a fluffy, sweet treat that’s perfect for breakfast. Just mix your ingredients, toss in some juicy blueberries, and bake it all together!
You can serve it warm with syrup, or even a sprinkle of powdered sugar. I love how it brings everyone to the table with its delicious smell! 🥞💙
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the pancake. If you need a gluten-free option, almond flour or a gluten-free all-purpose blend works well, but it may affect the texture slightly.
Granulated Sugar: Sweetens the batter. For a healthier option, you can use coconut sugar or even honey, adjusting the liquid slightly since honey is a liquid.
Blueberries: Fresh blueberries are best for this dish, but you can use frozen blueberries if fresh ones aren’t available. Just add them directly from the freezer without thawing to prevent them from bleeding into the batter.
Milk: Whole milk gives a rich flavor, but any milk works. Almond milk or oat milk are great dairy-free alternatives.
How Do I Get My Baked Pancake Just Right?
The key to baking a perfect pancake is watching the mixing and bake time. When combining wet and dry ingredients, mix until just combined to avoid a tough texture. Gently fold in the blueberries to keep them whole.
- Preheat the oven before mixing to avoid uneven baking.
- Keep an eye on the pancake in the last few minutes of baking. Once it’s golden brown and a toothpick comes out clean, it’s ready!
- Let it cool for a few minutes before cutting; this helps it set a bit and makes serving easier.
These tips will help you make a beautifully fluffy and tasty baked blueberry pancake that everyone will love! Enjoy this delicious breakfast classic with your favorite toppings!
Baked Blueberry Pancake
Ingredients:
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 large eggs
- 2 tbsp unsalted butter, melted (plus extra for greasing)
- 1 tsp vanilla extract
- 1 cup fresh blueberries (plus extra for garnish)
- Powdered sugar, for dusting
- Maple syrup, for serving
Time Needed:
This delightful baked blueberry pancake takes approximately 10 minutes to prepare and about 25-30 minutes to bake. You’ll have a delicious breakfast ready in less than an hour!
Instructions:
1. Preheat and Prepare the Baking Dish:
Start by preheating your oven to 375°F (190°C). While the oven is heating up, grease a 9-inch round baking dish or an oven-safe skillet with some butter to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, add the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are well combined.
3. Combine Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Then, add the milk, melted butter, and vanilla extract. Whisk everything together until it’s well combined and smooth.
4. Mix Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until everything is combined. Be careful not to overmix; a few small lumps are perfectly fine. Now, gently fold in the fresh blueberries.
5. Bake the Pancake:
Pour the pancake batter into the greased baking dish, spreading it evenly. Place it in the oven and bake for 25-30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Once it’s done baking, remove the pancake from the oven and let it cool for a few minutes. Use a sharp knife to cut it into wedges. Dust the top with powdered sugar, and arrange extra blueberries in the center for a lovely presentation.
7. Enjoy:
Serve the warm baked blueberry pancake with a drizzle of maple syrup on top. Dig in and enjoy the delightful flavors of this fluffy breakfast treat!
This baked blueberry pancake is perfect for family gatherings or a cozy weekend brunch. Enjoy every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! If you’re using frozen blueberries, there’s no need to thaw them. Just toss them in directly. This helps prevent the batter from turning blue and keeps the pancakes looking beautiful!
How Do I Store Leftovers?
Store any leftover pancake in an airtight container in the fridge for up to 3 days. You can reheat slices in the microwave, but for a crispier texture, warm them up in the oven for a few minutes.
Can I Make This Pancake Ahead of Time?
Yes! You can prepare the batter the night before and store it in the fridge. Just give it a quick stir before pouring it into the baking dish, and then bake it fresh in the morning!
What Can I Substitute for Milk?
You can use any type of milk or milk alternative, such as almond milk, oat milk, or soy milk. Just make sure to use a similar amount to maintain the right consistency in the batter.
