Back to Oven-Baked Blueberry Pancake All Reviews for Oven-Baked Blueberry Pancake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 40 mins Servings: 4 giant-pancake-dps-0138-mld111000.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 40 mins Servings: 4 giant-pancake-dps-0138-mld111000.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 40 mins Servings: 4
Recipe Summary
prep: 10 mins total: 40 mins
Servings: 4
prep: 10 mins
total: 40 mins
prep:
10 mins
total:
40 mins
Servings: 4
4
giant-pancake-dps-0138-mld111000.jpg
giant-pancake-dps-0138-mld111000.jpg
Ingredients
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.
Reviews (10)
Add Rating & Review 251 Ratings 5 star values: 53 4 star values: 78 3 star values: 81 2 star values: 29 1 star values: 10
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Reviews (10)
Add Rating & Review 251 Ratings 5 star values: 53 4 star values: 78 3 star values: 81 2 star values: 29 1 star values: 10
Add Rating & Review
251 Ratings 5 star values: 53 4 star values: 78 3 star values: 81 2 star values: 29 1 star values: 10
251 Ratings 5 star values: 53 4 star values: 78 3 star values: 81 2 star values: 29 1 star values: 10
251 Ratings 5 star values: 53 4 star values: 78 3 star values: 81 2 star values: 29 1 star values: 10
5 star values: 53 4 star values: 78 3 star values: 81 2 star values: 29 1 star values: 10
Martha Stewart Member Rating: 5 stars 08/24/2019 WOW! This came out perfect. I ended up doubling the recipe because my pan was a little large. My family devoured it. I’m puzzled that someone reviewed that it was too salty. It called for 1/2 a teaspoon of salt. No way that would make it salty. They must have used salted butter or something. There is absolutely no way 1/2 teaspoon of salt would make this salty. This is a recipe that we’ll definitely be using again. Martha Stewart Member Rating: 5 stars 06/10/2018 I was looking for a breakfast for overnight company. This was great. The only subs I made was skim milk (that's all I keep on hand), and 1/4 teaspoon course salt rather than 1/2. It was easy and a no fail! Watching the video was very helpful. I also tested the Dutch Baby. This one was my favorite of the two, but my husband preferred the Dutch Baby. Can't wait to serve this to overnight guests! Martha Stewart Member Rating: Unrated 12/03/2016 This came together easily. Had to use brown sugar and skim milk because that's all I had. With those substitutions being said, this turned out alright. I wouldn't say it was the texture of a pancake - maybe a dense clafoutis? But it was quick and super easy. I agree with another reviewer that other fruit could be subbed. Blackberries or raspberries might give it a little zing. Or maybe fresh cranberries and orange zest. I would make it again if I'm looking for a quick fix. Martha Stewart Member Rating: 1 stars 07/09/2016 Too salty I couldn't eat it! I think there should be 1 pinch of salt not 1/2 teaspoon!!! I followed the recipe, the pancakes looked good and I was excited to try it, but it was too salty :( Very disappointed. Martha Stewart Member Rating: 4 stars 03/01/2016 I made this recipe as specified with just one exception--I used half a cup of whole wheat flour and half a cup of white flour instead of a whole cup of white flour. My husband rated it four stars, but I only rated it 3.5 stars. It was easy to make, looked just as gorgeous as the photo, and came out of the pan easily, but it didn't taste all that special (and I love blueberry ANYTHING!). It seemed like a piece of coffeecake that wasn't sweet enough! Martha Stewart Member Rating: 5 stars 11/18/2015 This is a go-to weekend breakfast for my family. They love having "cake" for breakfast and I love not having to stand at the stove pouring and flipping for an hour! It's a pretty simple recipe to modify as well. My family has dairy allergies, so I use almond milk instead of whole milk, and it always turns out fluffy and delicious. I've also substituted the butter with apple sauce or pumpkin puree, the eggs with flaxseed and banana, and the the blueberries with pretty much any other fruit. Martha Stewart Member Rating: 5 stars 06/04/2015 I just made this in a glass dish (8" square). It took a couple of extra minutes to cook and was probably a little higher than it would have been in a skillet, but it was what I had on hand and it worked. It tasted just like a pancake (surprise!), but like a previous commenter said, I didn't have to stand at the stove making pancakes. Martha Stewart Member Rating: Unrated 05/26/2014 I made this today. It was light and delicious! Wonderful to sit down and eat with the whole family!! Martha Stewart Member Rating: 5 stars 05/11/2014 I made this for my Mother's Day breakfast (husband does not cook) and we loved it! I used 1% milk because I did not feel like running to the store for whole milk. The only thing I changed besides the milk was the addition of a little lemon zest in the batter. Very easy to whip up and no one (me!) was stuck at the stove flipping pancakes. Martha Stewart Member Rating: 4 stars 05/11/2014 I made this for Mother's Day, with some modifications. It came out delicious and my wife said she would have it again (but a smaller piece!). I doubled the recipe to increase the servings and depth (using a 10" cast iron pan). I used whole wheat pastry flour, half buttermilk and half whole milk. I added 1 cup chopped pecans, 1 tsp cinnamon and substituted blackberries. Baked in 350 convection oven simultaneously with peppered bacon on sheet pans 25 mins. Winner!Martha Stewart Member
Rating: 5 stars 08/24/2019
WOW! This came out perfect. I ended up doubling the recipe because my pan was a little large. My family devoured it. I’m puzzled that someone reviewed that it was too salty. It called for 1/2 a teaspoon of salt. No way that would make it salty. They must have used salted butter or something. There is absolutely no way 1/2 teaspoon of salt would make this salty. This is a recipe that we’ll definitely be using again.
Rating: 5 stars
Rating: 5 stars 06/10/2018
I was looking for a breakfast for overnight company. This was great. The only subs I made was skim milk (that’s all I keep on hand), and 1/4 teaspoon course salt rather than 1/2. It was easy and a no fail! Watching the video was very helpful. I also tested the Dutch Baby. This one was my favorite of the two, but my husband preferred the Dutch Baby. Can’t wait to serve this to overnight guests!
Rating: Unrated 12/03/2016
This came together easily. Had to use brown sugar and skim milk because that’s all I had. With those substitutions being said, this turned out alright. I wouldn’t say it was the texture of a pancake - maybe a dense clafoutis? But it was quick and super easy. I agree with another reviewer that other fruit could be subbed. Blackberries or raspberries might give it a little zing. Or maybe fresh cranberries and orange zest. I would make it again if I’m looking for a quick fix.
Rating: Unrated
Rating: 1 stars 07/09/2016
Too salty I couldn’t eat it! I think there should be 1 pinch of salt not 1/2 teaspoon!!! I followed the recipe, the pancakes looked good and I was excited to try it, but it was too salty :( Very disappointed.
Rating: 1 stars
Rating: 4 stars 03/01/2016
I made this recipe as specified with just one exception–I used half a cup of whole wheat flour and half a cup of white flour instead of a whole cup of white flour. My husband rated it four stars, but I only rated it 3.5 stars. It was easy to make, looked just as gorgeous as the photo, and came out of the pan easily, but it didn’t taste all that special (and I love blueberry ANYTHING!). It seemed like a piece of coffeecake that wasn’t sweet enough!
Rating: 4 stars
Rating: 5 stars 11/18/2015
This is a go-to weekend breakfast for my family. They love having “cake” for breakfast and I love not having to stand at the stove pouring and flipping for an hour! It’s a pretty simple recipe to modify as well. My family has dairy allergies, so I use almond milk instead of whole milk, and it always turns out fluffy and delicious. I’ve also substituted the butter with apple sauce or pumpkin puree, the eggs with flaxseed and banana, and the the blueberries with pretty much any other fruit.
Rating: 5 stars 06/04/2015
I just made this in a glass dish (8" square). It took a couple of extra minutes to cook and was probably a little higher than it would have been in a skillet, but it was what I had on hand and it worked. It tasted just like a pancake (surprise!), but like a previous commenter said, I didn’t have to stand at the stove making pancakes.
Rating: Unrated 05/26/2014
I made this today. It was light and delicious! Wonderful to sit down and eat with the whole family!!
Rating: 5 stars 05/11/2014
I made this for my Mother’s Day breakfast (husband does not cook) and we loved it! I used 1% milk because I did not feel like running to the store for whole milk. The only thing I changed besides the milk was the addition of a little lemon zest in the batter. Very easy to whip up and no one (me!) was stuck at the stove flipping pancakes.
Rating: 4 stars 05/11/2014
I made this for Mother’s Day, with some modifications. It came out delicious and my wife said she would have it again (but a smaller piece!). I doubled the recipe to increase the servings and depth (using a 10" cast iron pan). I used whole wheat pastry flour, half buttermilk and half whole milk. I added 1 cup chopped pecans, 1 tsp cinnamon and substituted blackberries. Baked in 350 convection oven simultaneously with peppered bacon on sheet pans 25 mins. Winner!
All Reviews for Oven-Baked Blueberry Pancake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Oven-Baked Blueberry Pancake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
