There is something magically simple yet delightfully impressive about the Baked Blueberry Pancakes Recipe that makes it an instant favorite for breakfast lovers. Imagine waking up to warm, fluffy pancakes studded with juicy bursts of blueberries, all baked together in one pan without the fuss of flipping each individual pancake. This recipe brings together the perfect balance of sweet and tangy flavors, with a tender texture that feels like a gentle hug on a plate. Whether you’re serving a family brunch or want that cozy weekend treat, these baked blueberry pancakes deliver on taste and ease like few other breakfast dishes can.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating these irresistible baked blueberry pancakes. Each one plays a vital role, from providing the perfect crumb to adding sweetness and that fresh pop of berry flavor.
- 1 cup all-purpose flour: The sturdy backbone that gives structure to the pancakes without weighing them down.
- 2 tablespoons granulated sugar: Adds a hint of sweetness that complements the blueberries perfectly.
- 1 teaspoon baking powder: Helps the pancakes rise and become delightfully fluffy.
- 1/2 teaspoon baking soda: Works alongside the baking powder to ensure a light texture.
- 1/4 teaspoon salt: Balances flavors and enhances the sweetness.
- 3/4 cup buttermilk: Provides tenderness and a slight tang that pairs beautifully with the berries.
- 1 large egg: Binds everything together for a cohesive batter.
- 2 tablespoons melted butter: Adds richness and ensures the pancakes stay moist.
- 1 teaspoon vanilla extract: Infuses a warm, aromatic note to the batter.
- 1 cup fresh or frozen blueberries: Bursting with natural sweetness and color, these little gems make every bite special.
- Nonstick cooking spray or additional butter: Essential for greasing the baking dish to prevent sticking.
How to Make Baked Blueberry Pancakes Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) to ensure it’s at the perfect temperature when your batter is ready. Lightly grease an 8×8-inch baking dish using nonstick cooking spray or butter. This step prevents the pancakes from sticking and helps them brown nicely on the edges.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. This mixture forms the dry base that will lift your pancakes and give them incredible texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until the mixture is smooth and inviting. The buttermilk adds a bit of tang and moisture, while the butter introduces richness that keeps the pancakes wonderfully soft.
Step 4: Combine Wet and Dry Mixtures
Gently pour the wet ingredients into the dry ingredients, stirring just enough to bring everything together. Be careful not to overmix—the batter should be slightly lumpy to maintain a tender crumb after baking.
Step 5: Add the Blueberries
Carefully fold in the blueberries, saving yourself some bites for later. If you’re using frozen berries, add them straight from the freezer to keep the batter from turning purple and prevent the berries from losing their shape.
Step 6: Bake Until Golden and Perfect
Pour the batter into your prepared baking dish and spread it out evenly. Place it in the oven, baking for 20 to 25 minutes until the top turns a gorgeous golden color and a toothpick inserted in the center comes out clean. Let the pancakes cool slightly before slicing and serving.
How to Serve Baked Blueberry Pancakes Recipe
Garnishes
To elevate your Baked Blueberry Pancakes Recipe, consider sprinkling powdered sugar on top for a light dusting that adds a touch of sweetness and charm. Fresh mint leaves or a few extra blueberries can add a splash of color and freshness that makes your plate even more inviting. Drizzle with warm maple syrup, honey, or a dollop of vanilla yogurt for an extra layer of indulgence.
Side Dishes
These baked pancakes pair beautifully with classic breakfast sides like crispy bacon or sausage to balance the fruity sweetness. A fresh fruit salad or citrus-packed grapefruit segments can brighten the meal and add refreshing contrast. For a heartier brunch, a simple spinach salad with a light vinaigrette adds a healthy twist.
Creative Ways to Present
Serve your baked pancakes right out of the dish for a cozy, family-style breakfast everyone can dig into. Alternatively, slice into squares and stack them high, layering with whipped cream and berries for a playful pancake tower. For a casual brunch party, individual ramekins filled with the batter can create adorable single-serving parcels.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from this delicious Baked Blueberry Pancakes Recipe, store them in an airtight container in the refrigerator. They will keep well for up to three days, allowing you to enjoy a quick breakfast or snack without re-baking.
Freezing
For longer storage, slice the pancakes and freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. This method prevents pieces from sticking together and makes it easy to grab a portion whenever a blueberry pancake craving strikes.
Reheating
To warm up refrigerated or frozen pancakes, reheat them gently in a toaster oven or microwave until hot throughout. If using a microwave, heat in short intervals to avoid drying out the pancakes. A quick refresh in a skillet with a little butter can also bring back that freshly baked flavor and lovely texture.
FAQs
Can I use frozen blueberries for this Baked Blueberry Pancakes Recipe?
Absolutely! Frozen blueberries work perfectly and retain their flavor and juiciness. Just be sure to add them directly from the freezer so they don’t bleed color into the batter too much or make it purple.
Is this recipe suitable for vegetarians?
Yes, this Baked Blueberry Pancakes Recipe is vegetarian-friendly since it contains no meat or animal-derived ingredients beyond eggs and dairy, which are common in vegetarian diets.
Can I substitute buttermilk with something else?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk, letting it sit for 5 minutes. This will mimic buttermilk’s tang and acidity, important for tender pancakes.
What happens if I overmix the batter?
Overmixing causes the gluten in the flour to develop too much, resulting in tougher pancakes that lose their fluffy, tender texture. It’s best to stir until the ingredients are just combined with a few lumps remaining.
Can I add other fruits or nuts to this recipe?
Definitely! This recipe is versatile and welcomes additions like chopped strawberries, sliced bananas, or chopped walnuts. Just fold them in gently with the blueberries to avoid overmixing the batter.
Final Thoughts
I truly believe the Baked Blueberry Pancakes Recipe is a game-changer for any breakfast table. It’s effortless, delicious, and brings that warm, homemade feeling that everyone craves. If you’re looking for a fuss-free way to impress your loved ones with a crowd-pleasing dish, give this recipe a try—you won’t regret it, and your mornings might just get a little sweeter.
Print
Baked Blueberry Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and easy Baked Blueberry Pancakes perfect for a wholesome breakfast. These pancakes are baked to golden perfection with fresh or frozen blueberries incorporated into a fluffy batter, making breakfast prep simple and mess-free.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Additional
- 1 cup fresh or frozen blueberries
- Nonstick cooking spray or additional butter for greasing the baking dish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with nonstick cooking spray or butter to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix to keep the pancakes fluffy.
- Fold in Blueberries: Carefully fold in the blueberries, making sure they are evenly distributed throughout the batter without breaking them, especially if using frozen berries.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 20–25 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the pancakes to cool slightly before slicing into squares. Serve warm with your favorite toppings like maple syrup, powdered sugar, or yogurt.
Notes
- Do not thaw frozen blueberries before mixing to avoid discoloring the batter.
- Optional: Add a sprinkle of cinnamon or lemon zest to the batter for extra flavor.
- Perfect served with maple syrup, powdered sugar, or a dollop of yogurt for added taste.
