This baked blueberry pancake is a warm, fluffy treat that brings blueberry bliss to your breakfast table. It’s easy to make and perfect for sharing with family!
Honestly, it’s like a giant blueberry muffin that you can slice up. I love serving it with a drizzle of maple syrup—heavenly! 🍇🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancake. If you’re looking for a gluten-free option, try using almond flour or a gluten-free all-purpose blend. Just remember, the texture may change a bit.
Buttermilk: It gives moisture and tang. If you don’t have buttermilk on hand, mix a cup of regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. It works beautifully!
Blueberries: Fresh blueberries add great flavor and sweetness. If unavailable, frozen blueberries can work too; just avoid thawing them to prevent the batter from turning purple.
Egg: The egg helps bind everything together. If you’re vegan or allergic, you could use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and let sit until thickened) or 1/4 cup unsweetened applesauce as a substitute.
Butter: Unsalted butter is best to control salt levels. For a dairy-free version, you can use coconut oil or a vegan butter substitute.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to tough pancakes, and we want them fluffy! Here’s a simple way to avoid that:
- Mix the dry ingredients in one bowl and wet in another until they’re just combined.
- When you combine them, use a spatula to fold gently. It’s okay if there are a few lumps!
- Then, when adding blueberries, fold them in carefully instead of stirring vigorously.
Taking these steps will help keep your pancake light and airy! Trust me, it makes a big difference.
How to Make a Baked Blueberry Pancake
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 cup fresh blueberries (plus extra for garnish)
- Powdered sugar, for dusting
- Maple syrup or honey, for serving
How Much Time Will You Need?
This delicious baked blueberry pancake takes about 10 minutes to prepare and 20-25 minutes to bake, making it a quick and tasty breakfast option. Allowing a few extra minutes for cooling and serving, the total time comes to about 40 minutes.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is heating up, lightly grease a 9-inch round or square baking dish. This will help the pancake to brown nicely and make it easier to serve later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until they’re well combined. This will ensure that your pancake rises evenly and has a lovely texture!
3. Combine the Wet Ingredients:
In another bowl, whisk the buttermilk, large egg, melted butter, and vanilla extract together until smooth. Mixing these ingredients separately helps in blending everything perfectly when combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Remember, it’s okay if the batter is a little bit lumpy—overmixing can make the pancake tough!
5. Fold in Blueberries:
Now it’s time to add the blueberries! Gently fold them into the batter, but hold back a few to sprinkle on top later. This adds a lovely presentation to your finished dish!
6. Pour and Spread the Batter:
Pour the batter into your prepared baking dish and spread it out evenly with a spatula. Sprinkle the reserved blueberries on top for that extra burst of flavor and color.
7. Bake the Pancake:
Place your baking dish in the oven and bake for 20-25 minutes. You’ll know it’s done when the top is golden and a toothpick inserted into the center comes out clean. Keep an eye on it so it doesn’t over-bake!
8. Cool and Cut:
Once baked, carefully remove the pancake from the oven and let it cool for a few minutes. After it’s slightly cooled, cut it into wedges or strips as per your preference.
9. Dust and Serve:
Dust the warm pancake with powdered sugar for a sweet touch, and drizzle with maple syrup or honey right before serving. Don’t forget to garnish with additional blueberries if you like!
Enjoy this delicious baked blueberry pancake warm with a cup of coffee or tea. It’s perfect for a cozy breakfast or brunch with family and friends. Dig in and savor every bite!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just add them directly to the batter without thawing, as this helps prevent them from bleeding into the batter and turning it purple. Just be mindful that they might release some moisture during baking.
How Can I Make This Recipe Dairy-Free?
To make a dairy-free version, substitute buttermilk with a plant-based milk (like almond or oat milk) mixed with a tablespoon of vinegar or lemon juice. For the melted butter, use coconut oil or a dairy-free butter alternative.
Can I Make This Ahead of Time?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a good stir before pouring it into the baking dish. You may need to add a few extra minutes to the baking time if the batter is cold.
How Should I Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the individual pieces in the microwave or in a preheated oven at a low temperature until heated through.
