Oven Baked Blueberry Pancake

Easy oven baked pancake with a fresh blueberry filling makes a comforting Springtime breakfast. This has a flavor halfway between blueberry pancakes and a Dutch Baby.
Oven Baked Blueberry Pancake

Oven Baked Blueberry Pancake

By Sue Lau | Palatable Pastime

The Ready Set Cook cooking challenge is being continued in one of my cooking groups, and in this second part, I am posting this recipe for Oven Baked Blueberry Pancake for the breakfast/brunch recipes.

This recipe is a bit similar to recipes I have posted for German Apple Pancake, Dutch Baby and Dutch Baby with Apples. It is egg heavy so won’t taste like a griddled flapjack, but more like a Yorkshire Pudding, albeit sweet or possibly a little bit like a clafoutis.

It is very good with sprinkled sugar and extra berries for toppings, but if you like you can make a blueberry sauce or perhaps serve it with whipped cream. It would also pair easily with lemon wedges or standard maple syrup. But for the #RSC presentation, it stands on its own with the sugar and berries, since ingredients are constricted in this cooking challenge.

Oven Baked Blueberry Pancake

Another year, another #RSC

If you recall, a couple weeks ago I told you about #RSC, in that I have been presented with a limited list of cooking ingredients and am confined to that to develop recipes. It’s sort of like a chopped basket.

Here are links to the recipes I created a couple of weeks ago in Round One:

Curried Chicken Lollipops

Vodka Paloma

Creamy Chicken and Broccoli Alfredo Soup

Wild Rice and Mushroom Cabbage Rolls

My Curried Chicken Lollipops appear to be the most well received, although  I like them all. I think the ease of that recipe made it popular.

And earlier in the week, I posted my first two RSC recipes for Round 2, one for desserts, and amother for condiments/sauces/gravies:

Blueberry Oatmeal Chocolate Chip Cookies

Appalachian Tomato Gravy

For the second round I will have four recipes again, the last one being my recipe for Spicy Asian Chicken Tacos.

Also, for those who have followed me online over the years, here is one of the recipes I put in for the first RSC on Recipezaar back in 2002. It won.

Santa Fe Pork Medallions with Peach Salsa

Here is another recipe that won in  a RSC a different year, and also in a CSM contest:

Strawberry Sweetheart Streusel Muffins

I also have had second and third place winners (I played whenever I could) but I don’t recall them all. I’ve been posting for over 15 years and the line of recipes goes back beyond easy memory.  I’d have to take the old brain and think  on it. 😉


Oven Baked Blueberry Pancake

#RSC Round Two

For the second round, the ingredients and courses have changed from round one. The object is to select a course, and create a recipe using one of the main ingredients and anything from the pantry list but nothing else. I wonder…what would you have made with these?

Round 2 – Theme – Spring – Categories :

  • Breakfast/Brunch 
  • Main Dishes 
  • Desserts/Sweets
  • Condiments/Sauces/Gravy

Round 2 –  Main Ingredients List   

  • Yellow cornmeal
  • Fresh papaya
  • Heavy cream
  • Ham
  • Eggs
  • Chicken
  • Berries/ blueberries/raspberries/blackberries/strawberries/cranberries
  • Garlic
  • Herbs/fresh – mint/cilantro/parsley/chives
  • Chocolate
  • Instant vanilla pudding
  • Tart cherries

Round 2 – Pantry List

  • Soy sauce
  • Chicken /vegetable broth
  • Tomato sauce
  • Tortillas
  • Vegetables (tomatoes allowed as a pseudo-veg)
  • Nuts
  • Pineapple
  • Old-fashioned oats
  • Honey
  • Breadcrumbs
  • Bananas
  • Baking soda
  • Flour/ white/brown/baking/rice/potato/corn
  • Applesauce
  • Vanilla extract
  • Bisquick
  • Sugar/ white/icing/brown/yellow 
  • Baking powder
  • Graham cracker crumbs
  • Plain gelatin
  • Liqueurs
  • Vinegar 
  • Certo – (thickener for jam/jelly) 
  • Hot Sauce 
  • Ginger/ nutmeg/cinnamon/all spice/mace/cardamom/star anise/coriander/fennel/caraway/anise seeds 
  • Beef 
  • Sour cream/ creme fraiche/thick yogurt 
  • Butter
  • Salt
  • Pepper

Oven Baked Blueberry Pancake

  • Servings: 2-3
  • Difficulty: easy
  • Print

Oven Baked Blueberry Pancake

  • 3 large eggs
  • 1/2 cup water
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 4 tablespoons butter
  • 2 cups fresh blueberries
  • extra blueberries and powdered sugar  (as your topping)


  1. Preheat both oven and a 10-inch cast iron skillet to 450°F.
  2. Beat eggs for batter until frothy.
  3. Stir in the water, heavy cream, flour, salt, cinnamon and baking powder. Whisk until smooth.
  4. When the skillet is preheated, remove it from the oven and melt the butter in it, swirling to coat.
  5. Sprinkle the blueberries over the bottom of the skillet.
  6. Pour the pancake batter over all.
  7. Place skillet back in the oven and bake for 18-25 minutes, until the top is golden brown.
  8. Allow skillet to sit for a few minutes, then run a knife around the edge to loosen the pancake.
  9. Place a large plate or serving platter over the skillet and carefully invert the pancake, use a serving plate to invert it again to the original side .
  10. Slice and serve topped with fresh blueberries and powdered sugar or other toppings of your choice.

From the kitchen of palatablepastime.com

Oven Baked Blueberry Pancake

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Blueberry Bake French Toast

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3 responses

  1. Wow, what an awesome recipe Sue. 5 *’s all the way, everyday…. I love pancakes and this recipe does not disappoint. The pancake was crispy on the outside and soft and tender inside…and very delicious. I made these to celebrate a friends acceptance to her university of choice. I made mine as written, so very yummy. She doesn’t like blueberries so she we substituted raspberries in her pancake and topped it with strawberries & cream. Both versions were excellent. Thanks so much for playing. Excellent Use of game ingredients.

  2. Made as written for the Breakfast Category of RSC Round 2 except for the use of a baking pan since I don’t have a cast iron skillet. You may already know that I host a family brunch every 2 wks on Sat morning after the family walks. They arrive hungry & view brunch as breakfast w/an excuse to have dessert, so a sweet treat is required. Brunch yesterday included this recipe I baked Fri evening & then served warmed w/link sausage & scrambled eggs. Your recipe is a tasty easy-fix that works well to make-ahead & is versatile. Using Siggi & myself as an example, he was happy to eat his serving plain & opt out of using any sugar, BUT I couldn’t wait to douse my serving generously w/powdered sugar after eyeing your pics. When you host a brunch 26 times a yr, you need weapons to win the war on boredom & you just added a new weapon to my arsenal. Thx for sharing. 🙂

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