Baked Blueberry Pancake Recipes

OVEN-BAKED BLUEBERRY PANCAKE

Oven-Baked Blueberry Pancake image

This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 40m

Number Of Ingredients 10

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

Steps:

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.

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

BLUEBERRY PANCAKE CAKE

Blueberry Pancake Cake image

Provided by Trisha Yearwood

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups blueberries
2 cups buttermilk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 cup light corn syrup
1 tablespoon vanilla extract
Pinch of ground cinnamon

Steps:

For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F.
Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake.
In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes.
For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable.
Slice the warm pancake in wedges and serve with the white pancake syrup.

BAKED BLUEBERRY PANCAKE

Baked Blueberry Pancake image

Make and share this Baked Blueberry Pancake recipe from Food.com.

Provided by hungrykitten

Categories Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups pancake mix
1 1/2 cups nonfat milk
1 egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup blueberries (fresh or frozen)
butter
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 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Serve with butter and syrup.

Nutrition Facts : Calories 232, Fat 5.5, SaturatedFat 0.9, Cholesterol 45.6, Sodium 570.4, Carbohydrate 37.7, Fiber 2, Sugar 5.6, Protein 7.7

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