Oven Baked Blueberry Pancake

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