Blueberry Oven Pancake
A fluffy, blueberry-studded oven pancake with a light golden crust, perfect for breakfast or brunch. Its sweet blueberries and tender texture appeal to all ages.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
- In a bowl, beat all ingredients except blueberries with a wire whisk or hand beater until well blended.
- Fold in the blueberries.
- Spread the batter evenly in the prepared pan.
- Bake for 14 to 16 minutes or until the top is light golden brown.
- Cut into 12 pieces.
- Serve immediately.
Tips & Substitutions
For a lighter texture, consider using buttermilk baking mix instead of flour. You can also substitute the blueberries with raspberries or chopped strawberries for a different flavor. If you prefer a sweeter pancake, increase the sugar to 3 tablespoons. Ensure to whisk the batter just until combined to avoid overmixing, which can lead to a dense pancake. This recipe pairs beautifully with Very Berry Muffins for a delightful brunch spread.
Serving Suggestions
Serve the pancake warm, topped with a dusting of powdered sugar or a drizzle of maple syrup. Fresh whipped cream or yogurt can add a creamy contrast. This dish is perfect for breakfast or brunch and pairs well with bacon or sausage for a savory balance. Consider serving alongside Grandma Donna'S Crescent Rolls for a hearty morning feast.
Storage & Reheating
Leftover blueberry oven pancake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place pieces in a microwave for 20-30 seconds or warm them in a toaster oven until heated through, ensuring they retain their fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Oven Pancake contains roughly 84 calories, with 1g protein, 14g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries! Just make sure to fold them into the batter while still frozen to prevent the batter from turning blue. There’s no need to thaw them beforehand, as this will help maintain their shape during baking.
What can I do if I don't have baking powder?
If you don't have baking powder, you can make your own by mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar for each teaspoon of baking powder needed. This will help your pancake rise and become fluffy.
Is this recipe suitable for a vegetarian diet?
Yes, this blueberry oven pancake is entirely vegetarian as it contains no meat products. Just ensure that the milk used is dairy or a non-dairy alternative, making it suitable for various dietary preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).