Berry Buttermilk Baked Pancakes are bound to be your new breakfast favorite! Super simple, no flip, fluffy one pan baked pancakes are an easy way to feed your hungry bunch.
IngredientsFor the pancakes:
- 3 tablespoons unsalted butter, melted
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups buttermilk
- 1 teaspoon vanilla
- 1/4 cup full-fat Greek yogurt, or sour cream
- 2 large eggs
- 1 1/2 cups fresh blueberries, rinsed and dried
- 1/2 cup sliced strawberries
- 1 1/2 teaspoons coarse sugar for topping
- powdered sugar
- additional sliced fruit
- sliced almonds
- whipped cream
InstructionsTo prepare the pancakes:
- Preheat oven to 375F. Melt the butter and set aside to cool slightly.
- In a medium-large mixing bowl whisk together the flour, sugar, baking powder, soda and salt. Make a well in the center. In a separate medium mixing bowl combine the buttermilk, vanilla, yogurt and eggs. Whisk until blended. Add the melted butter and whisk to combine. Pour the egg mixture into the dry mixture and gently fold together with a spatula until only a few streaks of flour remain. The batter will be a little lumpy. Add 1 cup of the fresh blueberries to the batter. Set the batter aside to rest for 10-minutes before baking.
- While the batter is resting, lightly grease a 9-inch cast iron skillet and place in the oven to preheat. (see notes)
- Remove the hot skillet from the oven and pour in the pancake batter. Quickly top with the remaining 1/2 cup of blueberries and the sliced strawberries. Sprinkle the coarse sugar on top and bake immediately for 25 minutes or until a toothpick inserted in the center comes out clean.
- Serve immediately.
Pancake can be baked in any 9-inch casserole dish, cake pan or skillet. There is no need to preheat casserole dishes and cake pans. For cake pans, lightly grease with vegetable cooking spray.
Store leftovers in an airtight container and rewarm gently in the microwave before serving. Also freezes well!
If using frozen blueberries, I recommend trying Dole Wild Blueberries. These little berries pack a big punch of flavor. Do not thaw and don’t mix into the batter or the berries will leave blue streaks. Pour part of the batter into the pan, top with half the berries, then repeat with the remaining batter and berries.
Try adding a little cinnamon to the dry ingredients
Blackberries are also great in this recipe. If using raspberries I recommend using frozen instead of part or all of the strawberries. Any assortment of fruit would be great but blueberries are best mixed in the batter.
This recipe is for all our breakfast loving peeps who are longing for light and fluffy pancakes but don’t want to stand at the stovetop missing the entire breakfast. I know, you can put finished pancakes on a baking sheet and keep them warm in the oven, but to me they’re not as good as those fresh off the griddle. When I make pancakes at home I always end up eating last, by myself. I don’t really mind because the family is happy and that makes me happy too. But when we have company or other fun things to do, baked pancakes are the answer!
The batter is made by whisking the dry and wet ingredients separately then folded together until combined.
Once blended, there should still be some streaks of flour remaining so take care not to overmix. Blueberries are gently folded into the batter and while the batter rests, a cast iron skillet is preheated in the oven. The final step is to pour the batter into the hot skillet, quickly top with sliced strawberries and more blueberries and bake until set, about 25 minutes. Pouring the batter into a hot skillet gives the pancake a nice well browned exterior, kind of like cornbread. Done and done!
Top your pancakes with additional fresh fruit, a dusting of powdered sugar, syrup, honey or even whipped cream!
Once sliced, everyone can personalize their own breakfast pancake with their favorite toppings. For a fun twist on breakfast set up a pancake bar with a variety of toppings and sides. Bacon would be a good side, but of course it always is a special treat. Lightly sweetened sliced strawberries are a great topping instead of syrup, and whipped cream or yogurt really make this pancake special. This recipe is perfect for holidays and Mother’s Day brunches and it’s a terrific recipe for the novice baker to master.
Frozen raspberries are a good substitute for the strawberries in our skillet breakfast recipe. When baking with raspberries I always use frozen because fresh break down too quickly so this gives them a fighting chance to hold together. Did I mention that you can freeze individual slices for a quick and easy breakfast all week long? Rewarm gently in the microwave and enjoy a delicious breakfast on the go. We hope you enjoy this delicious recipe!