This baked blueberry pancake is fluffy and bursting with sweet blueberries! It’s like a big hug on a plate, perfect for breakfast or brunch with family and friends.
I love how easy it is to whip this up. Just mix everything, pour it into a pan, and bake! Perfect for lazy mornings when you want something yummy without much fuss!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancake. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend, which works well in this recipe.
Granulated Sugar: This adds sweetness to your pancake. If you’re watching your sugar intake, you can substitute with honey or maple syrup, just reduce the liquid in the recipe slightly.
Milk: Whole milk gives a richer flavor, but any milk (including almond, soy, or oat milk) will work just fine. Adjust based on your dairy preference!
Butter: Melting the butter before adding it helps keep the pancake fluffy. Coconut oil can be a great dairy-free substitute in this recipe.
Blueberries: Fresh blueberries are ideal, but you can use frozen ones too. Just be cautious not to thaw them completely before mixing into the batter to avoid a blue hue.
How Can I Ensure My Pancake is Fluffy?
To achieve a fluffy baked blueberry pancake, pay attention to your mixing technique. When combining the wet and dry ingredients, mix just until everything is combined—it’s okay if there are a few lumps! Overmixing can lead to a dense pancake.
- Incorporate the wet ingredients into the dry gently, using a spatula.
- Remove the bowl from the mixer as soon as no dry flour is visible, and then fold in the blueberries carefully.
- Check your oven temperature to ensure it’s accurate—baking at a consistent temperature is crucial for fluffiness.
How to Make a Delicious Baked Blueberry Pancake
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (whole milk preferred)
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries, plus extra for garnish
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, totaling around 40 minutes from start to finish. It’s perfect for a cozy weekend breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first, preheat your oven to 375°F (190°C). While it heats up, grab a 9-inch round cake pan or an oven-safe skillet and lightly grease it with butter so your pancake won’t stick.
2. Mix Your Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This will ensure everything is evenly distributed before we add the wet ingredients.
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until everything is well mixed and a little frothy. This is where the delicious flavor begins to come together!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined; it’s okay if the batter is a little lumpy. Overmixing can make the pancake tough, and we want it fluffy!
5. Add the Blueberries:
Carefully fold the fresh blueberries into the batter, making sure they’re evenly distributed. You don’t want them to burst before baking!
6. Bake the Pancake:
Pour the batter into the prepared pan, spreading it out evenly. Place it in the oven and bake for 25-30 minutes. You’ll know it’s ready when the middle is set and the top is a lovely golden brown. A toothpick inserted into the center should come out clean.
7. Cool and Garnish:
Once baked, remove the pancake from the oven and let it cool for a few minutes. Dust the top with powdered sugar for sweetness, and feel free to sprinkle extra blueberries on top for a beautiful presentation.
8. Serve and Enjoy:
Cut your pancake into wedges and serve warm, perhaps with a drizzle of maple syrup and a hot cup of coffee or tea. Enjoy your deliciously fluffy baked blueberry pancake!
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! If you only have frozen blueberries on hand, just toss them into the batter directly without thawing. This helps prevent them from releasing too much moisture into the batter, which can affect the pancake’s texture.
How Can I Make This Recipe Dairy-Free?
You can easily make a dairy-free version by substituting the whole milk with almond milk or any other non-dairy milk of your choice. Use coconut oil or a dairy-free butter alternative instead of regular butter for greasing and melting.
Can I Sweeten This Recipe Naturally?
Of course! If you’d like to use a natural sweetener, honey or maple syrup can be substituted for the granulated sugar. Just remember to reduce the liquid in the recipe slightly to balance it out!
How to Store Leftover Pancake?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm individual slices in the microwave for about 20-30 seconds or pop them back into a warm oven for a few minutes to get them toasty again!
