Baked Blueberry Pancake is an easy and delicious twist on traditional pancakes, offering the same fluffy texture and sweetness but with far less effort. Instead of flipping individual pancakes on the stovetop, this version is baked in the oven, making it perfect for feeding a crowd or a leisurely weekend breakfast. Bursting with juicy blueberries and a hint of vanilla, this pancake is golden on the outside and soft on the inside. Serve it warm with maple syrup or a dusting of powdered sugar for a wholesome, family-friendly breakfast.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or cooking spray (for greasing the pan)
- Powdered sugar or maple syrup for serving (optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Make the batter: In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined (be careful not to overmix).
- Add the blueberries: Gently fold the blueberries into the batter, making sure they are evenly distributed.
- Bake the pancake: Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Let the pancake cool for a few minutes before slicing. Serve warm with a dusting of powdered sugar or a drizzle of maple syrup.
This Baked Blueberry Pancake is a quick, easy, and delicious way to enjoy a comforting breakfast with minimal effort!
