Best 3 Baked Blueberry Pancake Recipes

If blueberry pancakes are your go-to comfort food, but you want to jazz things up a bit, try this scrumptious baked blueberry pancake recipe. With a few simple ingredients and easy steps, you can create a fluffy, golden pancake with bursts of sweet blueberries throughout. Perfect for a cozy breakfast or brunch with family and friends, this baked pancake is sure to be a hit.

Let's cook with our recipes!

BAKED BLUEBERRY PANCAKE

Baked Blueberry Pancake image

For a quick breakfast, Norna makes the pancake while fixing supper the night before, then cuts it into squares. The next morning, she tops them with butter and syrup before placing them in the microwave. This innovative way to make pancakes takes most of the fuss out of making breakfast. Norna Detig - Lindenwood, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups pancake mix
1-1/2 cups fat-free milk
1 large egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup

Steps:

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

Nutrition Facts : Calories 200 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 527mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

BAKED BLUEBERRY GINGER PANCAKE

Baked Blueberry Ginger Pancake image

My kids love pancakes, so I came up with this baked version that saves a lot of time in the morning. My kids always gobble these ginger-kissed breakfast squares right up! -Erin Wright, Wallace, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 9 servings.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
1-1/2 cups 2% milk
1/4 cup butter, melted
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons ground ginger
1/2 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
Maple syrup

Steps:

Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup.

Nutrition Facts : Calories 213 calories, Fat 7g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 368mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

OVEN BAKED BLUEBERRY PANCAKE

Oven Baked Blueberry Pancake image

Categories Fruit

Number Of Ingredients 8

Ingredients

1 cup flour
3 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3/4 cup Milk
1 egg, room temperature
2 tablespoon butter, melted
1 cup blueberries

Steps:

Preheat oven to 375 degrees with rack in upper third of oven.
Place ovenproof skillet in oven.
Whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together milk, egg and 2 Tbl. melted butter.
Whisk milk mixture into flour mixture until just combined.
Remove skillet from oven and add 1 Tbl of butter, swirling to melt and coat. Pour in batter and smooth top to coat.
Drop blueberries onto batter and sprinkle with 1 tsp regular sugar and 1 Tbl coarse sugar.
Bake 20-25 minutes. Let cool 5 minutes then slice and serve with butter and syrup. Warm in microwave if needed to serve hot with sausage patty.

Tips:

For a crispier pancake, cook it over medium-high heat.
To make sure the pancake is cooked through, insert a toothpick or fork into the center. If it comes out clean, the pancake is done.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To make the pancakes ahead of time, cook them according to the recipe and then let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. When you're ready to serve, reheat them in a preheated oven at 350 degrees Fahrenheit until warmed through.
To make gluten-free pancakes, use a gluten-free flour blend. You can also use almond flour or coconut flour, but you may need to adjust the amount of liquid in the recipe.

Conclusion:

Baked blueberry pancakes are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a casual weekend morning. With a few simple ingredients and a little bit of time, you can enjoy a stack of fluffy, flavorful pancakes that are sure to please everyone at the table.