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Oven-Baked Blueberry Pancake

This pancake is also delicious without the berries, which can be served alongside instead.

 Oven-Baked Blueberry Pancake


From Martha Stewart

This pancake is also delicious without the berries, which can be served alongside instead.

Total Time 40 mins
Prep 10 mins

Servings 4



Ingredients 

  • 1 cup all-purpose flour
  • 3 tablespoons plus 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 3/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
  • 1 cup blueberries (about 5 ounces)
  • Confectioners' sugar, for serving
  • Maple syrup, for serving



Directions

  • Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
  • Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
  • Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

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Cake Magazine: Oven-Baked Blueberry Pancake
Oven-Baked Blueberry Pancake
This pancake is also delicious without the berries, which can be served alongside instead.
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