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I love pancakes, but I don’t always love making them. By the time the last pancake comes off the griddle, the first ones are cooling on a plate, and someone usually ends up eating before everyone else.
That’s why this Blueberry Oven Pancake has become one of my favorite breakfast shortcuts. Instead of standing at the stove flipping pancakes, you simply stir together the batter, pour it into a hot skillet, scatter blueberries over the top, and let the oven do the work.
Adapted from a recipe on The Kitchn, it bakes up light, fluffy, and golden with juicy blueberries in every bite. Best of all, everyone gets to sit down and enjoy breakfast together while it’s still warm.
Why You’ll Love This Recipe
- No standing at the stove flipping pancakes
- One skillet means easy cleanup
- Light and fluffy with juicy blueberries
- Perfect for weekend breakfasts or brunch
- Easy to customize with your favorite toppings
Ingredients & Notes
- All-purpose flour – Forms the base of the batter.
- Truvia Baking Blend (affiliate link) – I used Truvia (affiliate link), but granulated sugar or your preferred baking sweetener will also work.
- Baking powder and baking soda – Together they create a light, fluffy texture.
- Kosher salt – Balances the sweetness and enhances the flavor.
- Unsalted butter – Melted into the batter, with a little more for the hot skillet.
- Low-fat buttermilk – Gives the pancake a tender texture and slight tang.
- Eggs – The yolks enrich the batter while the folded-in whites help keep it light.
- Fresh blueberries – Fresh berries work beautifully, though frozen blueberries can be used if needed.
How to Make Oven-Baked Blueberry Pancake
Step 1: Gather and prepare all ingredients.
Step 2: Place 10-inch cast iron skillet (or nonstick oven-save pan) on rack in upper third of oven and heat to 375F degrees.
Step 3: In a large mixing bowl (affiliate link), whisk together the flour, Truvia (affiliate link), baking powder, baking soda and salt.
Step 4: In a small microwavable bowl, melt 2 tablespoons butter in 10-second increments (to prevent burning) until completely melted, about 30 seconds total.
Step 5: In a medium bowl, combine the melted butter with the buttermilk. Separate the two eggs, whisking the yolks into the buttermilk mixture, and the egg whites in a separate bowl.
Step 6: Stir the buttermilk mixture into the dry flour mixture with a spatula just until the flour is mostly moistened. Fold in the egg whites, just until incorporated, being careful not to over-mix.
Step 7: Allow the batter to rest for 10 minutes.
Step 8: Remove the heated skillet from the oven and place the remaining 1 tablespoon butter in the skillet. Coat the bottom and sides of the skillet/pan by swirling the butter around.
Step 9: Pour the batter into the prepared skillet/pan and spread evenly.
Step 10: Sprinkle the blueberries over the batter.
Step 11: Bake the pancake until golden, about 20 – 25 minutes.
Step 12: Remove pan/skillet from oven and cool for 1 – 2 minutes before cutting into 6 wedges. Serve with your favorite toppings, if desired.
Recipe Tips
- Preheat the skillet in the oven before adding the batter. This helps create a beautifully browned bottom.
- Let the batter rest for about 10 minutes before baking.
- Fold in the egg whites gently to keep the batter light.
- Serve while still warm from the oven.
Variations
- Substitute raspberries, blackberries, or sliced strawberries.
- Add a little lemon zest to the batter.
- Sprinkle sliced almonds over the blueberries before baking.
- Serve with maple syrup, Greek yogurt, powdered sugar, or additional fresh fruit.
Serving Suggestions
Pair this pancake with:
- turkey bacon
- breakfast sausage
- fresh fruit
- yogurt
- hot coffee or tea
Storage
Refrigerate leftover slices for up to 3 days or freeze for up to 2 weeks. Reheat in the microwave (affiliate link) or a low oven until warmed through.
How Many Calories and WW Points?
According to my calculations, each serving has 182 calories and 7 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
If you’ve made this Blueberry Oven Skillet Pancake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Blueberry Oven Pancake
Equipment
Ingredients
- 1-1/4 cups all-purpose flour
- 1 tablespoon Truvia Baking Blend (affiliate link)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, divided
- 1-1/4 cups low-fat buttermilk
- 2 large eggs, separated
- 1-1/2 cups fresh blueberries
Optional Toppings:
- Maple syrup, fresh blueberries (or other fruit), non-fat Greek yogurt, light whipped topping, powdered sugar, etc.
Instructions
- Place 10-inch cast iron skillet (or nonstick oven-safe pan) on rack in upper third of oven and heat to 375F degrees.
- In a large mixing bowl (affiliate link), whisk together the flour, Truvia, baking powder, baking soda and salt.
- In a small microwavable bowl, melt 2 tablespoons butter in 10-second increments (to prevent burning) until completely melted, about 30 seconds total.
- In a medium bowl, combine the melted butter with the buttermilk. Separate the two eggs, whisking the yolks into the buttermilk mixture, and the egg whites in separate bowl.
- Stir the buttermilk mixture into the dry flour mixture with a spatula just until the flour is mostly moistened. Fold in the egg whites just until incorporated, being careful not to overmix.
- Allow the batter to rest for 10 minutes.
- Remove the heated skillet from the oven and place the remaining 1 tablespoon butter in the skillet. Coat the bottom and sides of skillet/pan by swirling the butter around.
- Pour the batter into the prepared skillet/pan and spread evenly.
- Sprinkle the blueberries over the batter.
- Bake the pancake until golden, about 20 – 25 minutes.
- Remove pan/skillet from oven and cool for 1 – 2 minutes before cutting into 6 wedges. Serve with your favorite toppings, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Prepare this pancake ahead of time by measuring the dry ingredients (flour, sweetener, baking powder, baking soda and salt) into an airtight container. May be stored at room temperature for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Crispy, Fluffy Oven-Baked Skillet Pancake from the kitchn
This was so good. Easy to make. I didn’t have white flour so I used whole wheat flour. My husband liked it to always a plus
How do you print just the recipe? All the pictures are nice but I will never use the drecipe if I can’t print it.
Hi Linda, You’ll find a print button at the top of the page and within the recipe card. Hope this helps. ~Martha
Thank you for giving us some good information in this post. Very informative and well-written post.
I am sure this article will be of greater use to many readers like me.
Varatha Piram