{Oven Baked} Blueberry Pancake


I know we’ve all been there…scrounging around the kitchen trying to figure out what in the world we will eat for breakfast…that isn’t cereal. Especially if you live in my house….

We currently have an entire grocery aisle of plain Cherrios and Crispix. Boring. Sorry hubby! 🙂



Now, if you’re like me, and want an incredibly tasty, yet healthy breakfast that is really quick to whip up AND even gives you enough time to put your makeup on while it’s in the oven….Tada!

Oven Baked Pancakes.


Hello, eight steps to deliciousness! 🙂

I’ve also made this recipe plain (no blueberries) and it’s equally delicious.

Feel free to add chocolate chips, bananas, or whatever other topping floats your boat!!!

And you’ll notice there’s no sugar in the batter….that’s so you can pile it on top! Bring on the syrup and powdered sugar!!! 🙂 Yummmmm!

{Oven Baked} Blueberry Pancake


  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 3/4 cup whole wheat pastry flour
  • 1/4 cup all purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 cup skim milk
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1 /2 cup fresh blueberries


  1. Preheat oven to 350°F.
  2. In an oven safe skillet, melt butter and oil.
  3. In a bowl, mix the flours, baking powder and salt.
  4. In another bowl, whisk the skim milk, egg, egg white and vanilla extract together.
  5. Pour the wet ingredients into the dry ingredients (don’t over stir).
  6. Pour into the skillet over the oil and melted butter (don’t stir).
  7. Sprinkle the blueberries on top.
  8. Bake for 20 minutes (or until a knife comes out clean).

Servings: 3-4, depending on how hungry your husband is. 😉


Happy Independence Day! 🙂


      1. Jamie, I made it this morning in my 10″ and it worked out great. LOVE this recipe. I’m a huge pancake fan but I hate making them, usually by the time I’m finally finished I don’t even want them anymore, so this is perfect! I used all WW pastry flour and two whole eggs and subbed coconut oil for the canola.

  1. Made this today and it was AWESOME! Didn’t have pastry flour so subbed 6 tbsp whole wheat flour and 6 tbsp cake flour as well as added strawberries and blueberries. Soooo good! Thanks for the awesome recipe!

  2. I always want to use my cast iron skillet but every time I do I end up with gritty black residue on my food, despite our many attempts to “season” it. What in the world am I doing wrong??

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