Oven-Baked Blueberry Pancake

4.12 from 9 votes

This oven-baked pancake with fresh blueberries serves 6 and is a great breakfast or brunch alternative to flipping individual pancakes on the stovetop.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Keyword: baked pancake, oven pancake, skillet pancake

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon Truvia Baking Blend
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, 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

Serving size: 1/6th of recipe

WW Points: 7

Check the WW Points for this recipe and track it in the WW app.
(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