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WW Recipe of the Day: Baked Blueberry Skillet Pancake
I love pancakes, but it’s always a chore to make them, keep them warm and serve them all at the same time. It usually involves first cooking the pancakes, and then when they come off the hot pan placing them in another pan in the oven to keep them warm. Not really a streamlined operation.
This light and fluffy oven-baked pancake is a great alternative. Since it is baked in the oven in a single skillet, everyone can sit down and enjoy their meal at the same time—with no extra dishes or clean-up required.
How Many Calories and WW Points in this Baked Blueberry Pancake Recipe?
According to my calculations, each serving has 182 calories.
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.)
7 SmartPoints (Green plan)
6 SmartPoints (Blue plan)
6 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
How to Make Oven-Baked Blueberry Pancake, Step-by-Step
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 Notes
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.
Serving Suggestions
Enjoy as is, or with your favorite topping: Maple syrup, fresh blueberries (or other fruit), non-fat Greek yogurt, light whipped topping, powdered sugar, etc. A side of this Air Fryer Turkey Bacon would be delicious too.
Ways to Use Leftovers
Leftover pancake slices can be stored in an airtight container for up to 3 days in the refrigerator, or up to 2 weeks in the freezer.
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.
Oven-Baked Blueberry 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 (affiliate link), 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.) 7 SmartPoints (Green plan) 6 SmartPoints (Blue plan) 6 SmartPoints (Purple plan) 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