This Blueberry Oven Pancake is the easiest pancake recipe you’ll ever find! If you are tired of standing at the stove flipping flapjacks in the morning, this is the simple solution – just pour the batter in a baking pan and pop it in the oven!
Why I Love These Blueberry Oven Pancakes
The worst part of making pancakes is that moment when you pour the first dollop of batter on the skillet and realize you’re going to have to be patient for a while until you can serve up breakfast. Or, you serve up your pancakes as they’re ready, and then it’s impossible for the entire family to eat together! I had to come up with a solution.
Blueberry Oven Pancakes are here to save you the time spent flipping, and give you more time enjoying breakfast with your family! All you have to do is whip up the batter, spread it in a baking pan, and pop it in the oven. In just 16 minutes of baking time, you can serve warm and cakey pancakes flavored with the delicious sweet-tart morsels of baked blueberries!
With all that extra time you can also whip up some scrambled eggs, bacon, and some fruit salad to round out your breakfast. Now enjoy your pancakes and let me know if you made any alterations to the recipe that I can try for myself!
Ingredients and Step By Step Blueberry Oven Pancake Instructions
Step 1: Preheat and Prep
Preheat the oven to 350 degrees F and grease a 13×9” baking pan.
Step 2: Mix Dry Ingredients
Mix together the flour, sugar, baking soda, baking powder, and a pinch of salt.
Step 3: Add Wet Ingredients
Add in the beaten egg, buttermilk, and melted butter, and stir until it’s just combined.
Step 4: Spread and Sprinkle
Spread the batter in your greased baking pan and sprinkle the top with blueberries.
Step 5: Bake and Serve
Bake for 16 minutes, or until it’s set and lightly golden. Then, cut your Blueberry Oven Pancake into squares and serve it with warm maple syrup!
You’re welcome to use frozen blueberries for your pancake and you don’t even have to thaw them! I find that fresh blueberries cook into more of a jam texture that bleeds a little bit more into the pancake, and the frozen blueberries are like bursts of flavor. Both are fabulous options!
It depends on your definition of healthy! I don’t subscribe to dieting and restriction – just balance. Blueberries are packed with antioxidants and pancakes have carbs that will fuel your body. That sounds pretty good to me! Consult with your doctor if you need to adhere to a specific eating plan.
Resting the pancake batter allows the dry ingredients to fully absorb the wet ingredients, and this is said to make the pancake even fluffier! Love that concept, but if you don’t have the time or patience to do it then don’t stress. I’ve made many delicious and fluffy pancakes without letting my batter rest.
Hungry for More?
And here are a few more related pancake and breakfast recipes for you to try!
- Peanut Butter and Jelly Pancakes
- Strawberry Whole Wheat Pancakes
- Easy Pancake Mix
- Banana Pancakes with Cinnamon Caramel Syrup
- High Protein Cottage Cheese Pancakes
- Easy Potato Scallion Pancakes
- Blueberry Banana Muffins
Don’t forget to leave a star rating and review down below so I know how you liked this recipe!
Blueberry Oven Pancake
- 1 c. all purpose flour
- 1 TBSP sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- pinch of salt
- 1 egg beaten
- 1 c. buttermilk
- 2 1/2 TBSP butter melted
- 1/2 c. blueberries
- Preheat oven to 350.
- In a bowl, stir together the flour, sugar, baking soda, baking powder and salt.
- Add in egg, buttermilk and melted butter.
- Stir just until combined.
- Spread evenly in a greased 13×9″ baking pan.
- Sprinkle with blueberries.
- Bake for 16 minutes or until set and lightly golden.
- Cut into squares and serve with warm syrup.