Oven-Baked Pancake Bake
intro
Fluffy, golden no-flip oven-baked pancake bake with crisp edges and a soft, tender center, loaded with juicy blueberries, perfect for fast, low-fuss morning meals.
Ingredients
Steps
Preheat and Prep Dish
Adjust oven rack to the middle position, preheat oven to 425°F (220°C). Use 1 tbsp of the melted butter to generously grease the bottom and sides of the 9x13 inch matte light gray ceramic baking dish, ensuring no dry spots remain to prevent sticking. Set the greased dish aside.
Combine Dry Ingredients
Add the 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/2 tsp fine sea salt to the large stainless steel mixing bowl. Use the stainless steel wire whisk to stir the dry ingredients together for 30 seconds until fully combined, with no clumps of baking powder visible.
Whisk Wet Ingredients
In the clear glass measuring cup, lightly beat the 3 room-temperature large eggs until smooth, then stir in the 1.5 cups room-temperature whole milk, remaining 3 tbsp melted cooled butter, and 1 tsp pure vanilla extract, whisking until fully combined with no streaks of egg visible.
Mix Pancake Batter
Pour the entire wet ingredient mixture into the bowl with the dry ingredients. Use the wire whisk to stir gently just until combined – stop as soon as no large dry flour streaks remain; the batter will be slightly lumpy, and overmixing will result in tough pancakes. Do not whisk until completely smooth.
Pour Batter Into Dish
Use the silicone spatula to scrape all of the lumpy batter from the mixing bowl into the pre-greased matte gray ceramic baking dish. Gently tilt the dish in a circular motion to spread the batter into an even layer across the entire bottom of the dish; perfect smoothness is not required.
Bake Until Golden
Sprinkle 2/3 cup of the fresh blueberries evenly over the top of the batter (do not press them in). Carefully place the baking dish on the middle oven rack, and bake for 18-22 minutes, until the pancake is puffed, deep golden brown around the edges, and set in the center with no jiggly raw batter remaining when the dish is gently shaken. Do not open the oven door for the first 15 minutes of baking to prevent the pancake from deflating.
Cool and Dust Sugar
Let the baked pancake rest in the dish for 5 minutes – it will deflate slightly as it cools, which is normal. Place the 1 tbsp powdered sugar in a small fine sieve, and lightly dust a thin even layer of sugar over the entire top surface of the warm pancake.
Slice and Serve Warm
Cut the pancake bake into 6 equal square pieces. Serve warm on the matte cream ceramic dinner plates, topped with the remaining fresh blueberries and a drizzle of pure maple syrup, with extra syrup on the side as desired.
Tips
2.Stop mixing the batter as soon as dry flour streaks disappear: small lumps are completely normal, and overmixing develops gluten in the flour, resulting in a dense, chewy pancake rather than a light, fluffy crumb.
3.Avoid opening the oven door for the first 15 minutes of baking: sudden cold air will cause the puffed pancake to deflate rapidly, leading to a flat, dense final dish. Use the oven light to check browning and rise early in the bake time.
OMG this is a total game changer for chaotic school mornings! I used to camp out at the stove flipping pancakes for 20 minutes while my kids yelled about being late for the bus, now I just mix this up, toss it in the oven, and pack their lunches while it cooks. All three of my boys devoured it, even my super picky middle kid who usually picks every blueberry out of his food! Drizzled a little extra maple syrup on top before serving and it was absolute perfection.
Made this for my weekend potluck brunch and it was a HIT. People were asking me for the recipe before they even finished their first bite! I topped it with a little lemon zest and a dollop of whipped cream, and it paired so well with mimosas. 10/10, will be making this for every brunch from now on.
Super easy even for someone who can barely boil water! I didn’t have fresh blueberries so I used the frozen ones I had stashed in my freezer for smoothies, and it turned out SO good. Way cheaper than buying pancakes from the dining hall every morning, and I can cut it into slices and meal prep it for the whole week. Total win win. Only reason it’s not 5 stars is I wish it was a little sweeter, but that’s an easy fix with extra syrup next time!
I’ve been making stovetop pancakes for my grandkids for 40 years, and I was skeptical about an oven-baked version, but wow—this is so fluffy! I love that I don’t have to flip a dozen pancakes one by one when the whole family comes over. The blueberries get all juicy and burst a little while it bakes, it’s just lovely. My only note is I added a tiny dash of cinnamon to the batter, which was such a nice warm touch.
This is my new go-to Sunday meal prep breakfast! It stays good in the fridge for 4 days, heats up in 30 seconds in the microwave, and it’s way less sugary than the frozen breakfast sandwiches I used to grab on my way to work. I used whole wheat flour instead of all purpose to add a little extra fiber, and it still came out super moist and fluffy. Obsessed!
I made this with a 1:1 gluten free all purpose flour blend and it turned out amazing! I was worried it would be gummy or dense like a lot of GF baked goods, but it was light and fluffy just like regular pancakes. My husband who doesn’t eat GF didn’t even notice a difference! So good.
Tried this for the first time this morning and it was so easy! I will say I think I overfilled my baking dish a little because it puffed up and dripped blueberry juice all over the bottom of my oven 😂 next time I’ll use a deeper 9x13 pan like the recipe says, instead of my tiny 8x8. Still tasted incredible though, even with the smoky oven fiasco.
I’m not a big baker at all but this was totally foolproof! 20 minutes in the oven, no fancy ingredients, minimal cleanup—what more could you ask for? I served it with a side of crispy bacon and it was the perfect lazy Sunday breakfast. The edges get all crispy and caramelized while the middle is soft, it’s literally the best of both pancake worlds.
This is SO much better than regular pancakes! The blueberries get all warm and jammy when it bakes, and you don’t have to stand around flipping each one. I added a handful of white chocolate chips to half the pan for my sweet tooth partner, and he said it’s the best breakfast I’ve ever made. 10/10, no notes.