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May 6, 2014

Oven-Baked Blueberry Pancake

I'm always looking for cooking shortcuts, so I thought I would share a pretty great one from the latest issue of Martha Stewart Living. Several of the recipes included in an article on "Better Basics: 10 New Takes on Family Favorites" appealed to me, but this recipe for an Oven-Baked Blueberry Pancake was too genius (and too delicious-looking) not to try. Baking one giant pancake eliminates having to stand over the stove and means that everyone gets to eat at the same time. Plus, unlike regular pancakes, it's fool-proof. If you are planning to surprise any mothers in your life with breakfast on Mother's Day, this would be a great choice.

Oven-Baked Blueberry Pancake (from Martha Stewart Living)


1 cup all-purpose flour
3 tablespoons plus 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
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
Maple syrup, for serving


Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, 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.

Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula (if needed). Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

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

I used fresh blueberries, but I'm sure you could substitute frozen without any issues. The consistency of the pancake is almost muffin-like, but it isn't as sweet. I preferred the pancake just dusted with confectioners' sugar rather than with syrup, but its great either way.


  1. mmmmmmm! Wonder how well Almond Flour would work for a gluten free option. This looks amazing and fool proof.

  2. You should try it and let me know! It is foolproof with regular flour, for sure.

  3. Just wish I had your blue and white plate to eat it off of...

  4. Thanks! Some china I inherited from my grandmother. I love it!