This pancake is also delicious without the berries, which can be served alongside instead. Options of Blueberry Syrup as well. See Recipe for Homemade Blueberry Syrup, Click Here

  • Prep Time 10 Minutes
  • Total Time 40 Minutes
  • Serves 4


  • 1 cup all-purpose flourBaked Blueberry Pancake
  • 2 1/2 tablespoons of Agave Syrup (Diabetic Friendly) OR? 3 Tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt (Sea Salt or Kosher)
  • 3/4 cup whole milk (2% will work)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners’ sugar, for serving (Optional is not making Blueberry Syrup)



Step 1

Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven while preheating. Now, Whisk together flour, 3 tablespoons granulated sugar (or Agave), baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.

Step 2

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter Sprinkle evenly with blueberries on the top.

Step 3

Bake until golden brown and cooked through, about 23-25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners’ sugar and serving with syrup.

Baked Blueberry Pancake1