This baked blueberry pancake is a fluffy delight packed with juicy blueberries. It’s like a hug in a pan—perfect for breakfast or brunch with family!
Honestly, I love how all you need to do is mix everything up and pop it in the oven. Less flipping pancakes, more enjoying them! Who’s with me? 😄
Key Ingredients & Substitutions
Eggs: They’re essential for binding and adding fluffiness. If you’re vegan or avoiding eggs, you can use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or applesauce (1/4 cup per egg) as substitutes.
Milk: Whole milk provides richness, but any milk works—almond, oat, or soy milk are great alternatives for dairy-free versions.
Flour: All-purpose flour is standard, but whole wheat flour adds extra fiber. If gluten-free is your goal, use a gluten-free flour blend.
Blueberries: Fresh blueberries are best for flavor and texture. Frozen ones can work too—just don’t thaw them first to keep them from getting mushy!
Butter: Unsalted butter adds flavor and moisture. You can swap it with coconut oil or a vegan butter alternative if you prefer a dairy-free option.
How Do I Ensure My Baked Pancake is Fluffy?
The key to a fluffy baked pancake is in how you mix and bake the batter. Be gentle when combining ingredients to avoid overworking the batter, which can lead to a dense texture. Here’s how:
- Mix wet and dry ingredients separately before combining them. This helps keep the batter smooth.
- Don’t overmix! Stir until just combined. It’s okay if there are a few lumps.
- Make sure your oven is fully preheated. A hot oven helps the pancake puff up more quickly.
Following these tips will ensure your baked blueberry pancake comes out fluffy and delicious every time!
Baked Blueberry Pancake
Ingredients You’ll Need:
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 cup fresh blueberries (plus extra for topping)
- 2 tbsp unsalted butter, melted (plus more for greasing the pan)
- Powdered sugar, for dusting
- Maple syrup, for serving
How Much Time Will You Need?
This delightful baked blueberry pancake takes about 15 minutes for preparation and 18–22 minutes for baking. In total, you can have it ready to serve in about 40 minutes, making it a quick and delicious treat for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 425°F (220°C). This high temperature will help the pancake puff up nicely while it bakes!
2. Prepare the Pan
Lightly grease a 9-inch round cake pan or an oven-safe skillet with butter to prevent sticking.
3. Mix the Wet Ingredients
In a mixing bowl, whisk together the eggs, whole milk, melted butter, and vanilla extract until everything is nicely combined. It’s okay if it’s a little frothy!
4. Combine the Dry Ingredients
In a separate bowl, sift together the flour, granulated sugar, salt, and baking powder. This helps to aerate the flour and ensure your pancake is fluffy.
5. Make the Batter
Slowly add the dry ingredients to the wet ingredients, gently whisking until you have a smooth batter without any lumps. Be careful not to overmix! A few lumps are fine.
6. Fold in the Blueberries
Gently fold in the fresh blueberries, making sure they’re evenly distributed throughout the batter. This will give you those lovely bursts of blueberry goodness!
7. Pour and Spread
Pour the batter evenly into your prepared pan, smoothing the top with a spatula. This ensures even cooking.
8. Bake the Pancake
Scatter a few extra blueberries on top for extra flavor and visual appeal. Place the pan in the preheated oven and bake for 18–22 minutes. It’s ready when it’s puffed and golden, and a toothpick inserted in the middle comes out clean.
9. Cool and Dust
Once baked, remove the pan from the oven and let it cool slightly on a wire rack. Dust the top with powdered sugar for a lovely finish.
10. Serve and Enjoy!
Cut the pancake into wedges and serve warm, drizzling it with maple syrup and adding lemon slices on the side if desired. Enjoy every fluffy, blueberry-packed bite!
This baked blueberry pancake is not only simple to make, but it’s also an absolute crowd-pleaser. Perfect for gatherings or a cozy family morning!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! You can use frozen blueberries, but make sure to add them directly to the batter without thawing them first. This will help prevent excessive moisture in the pancake and keep the blueberries from turning mushy.
Can I Make This Pancake Vegan?
Yes! You can easily make this pancake vegan by substituting the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and using plant-based milk (like almond or oat milk). You can also replace the butter with coconut oil or a vegan butter substitute.
How Do I Store Leftovers?
Store any leftover baked blueberry pancake in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the microwave for a few seconds or warm it in the oven at 350°F (175°C) until heated through.
Can I Add Other Fruits to the Batter?
Definitely! You can mix in other fruits like chopped strawberries, raspberries, or even sliced bananas. Just keep in mind that adding more moisture-rich fruit might affect the texture slightly, so be cautious with the quantity.