Recipes

Oven-Baked Blueberry Pancake


WW Recipe of the Day: Baked Blueberry Skillet Pancake
(182 calories | 7 6 6 myWW *SmartPoints value per serving)

I love pancakes, but it’s always a chore to make them, keep them warm and serve them all at the same time. It usually involves first cooking the pancakes, and then when they come off the hot pan placing them in another pan in the oven to keep them warm. Not really a streamlined operation.

This light and fluffy oven-baked pancake is a great alternative. Since it is baked in the oven in a single skillet, everyone can sit down and enjoy their meal at the same time—with no extra dishes or clean-up required.

Sliced oven-baked blueberry pancake

How Many Calories and WW Points in this Blueberry Pancake Recipe?

According to my calculations, each serving has 182 calories and:

7 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
6 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:

How to Make Baked Blueberry Pancake Step By Step

Step 1: Gather and prepare all ingredients.

Maple syrup, flour, baking soda, salt, blueberries, butter and eggs on wooden table.

Ready to make Oven Pancake with fresh blueberries

Step 2: Place 10-inch cast iron skillet (or nonstick oven-save pan) on rack in upper third of oven and heat to 375F degrees.

Step 3: In a large mixing bowl, whisk together the flour, Truvia, baking powder, baking soda and salt.

Whisking flour, Truvia, salt and baking soda in stainless mixing bowl.

Whisking the dry pancake ingredients

Step 4: In a small microwavable bowl, melt 2 tablespoons butter in 10-second increments (to prevent burning) until completely melted, about 30 seconds total.

Step 5: In a medium bowl, combine the melted butter with the buttermilk. Separate the two eggs, whisking the yolks into the buttermilk mixture, and the egg whites in a separate bowl.

Mixing egg yolks, melted butter and buttermilk in glass measuring cup.

Mixing the egg yolks with the buttermilk and melted butter

Step 6: Stir the buttermilk mixture into the dry flour mixture with a spatula just until the flour is mostly moistened. Fold in the egg whites, just until incorporated, being careful not to over-mix.

Mixing skillet pancake batter in mixing bowl with spatula on wooden table.

Mixing pancake batter

Step 7: Allow the batter to rest for 10 minutes.

Step 8: Remove the heated skillet from the oven and place the remaining 1 tablespoon butter in the skillet. Coat the bottom and sides of the skillet/pan by swirling the butter around.

Melted butter in heated skillet.

Melting butter in heated skillet

Step 9: Pour the batter into the prepared skillet/pan and spread evenly.

Step 10: Sprinkle the blueberries over the batter.

Uncooked blueberry skillet pancake.

Ready to bake the pancake

Step 11: Bake the pancake until golden, about 20 – 25 minutes.

Step 12: Remove pan/skillet from oven and cool for 1 – 2 minutes before cutting into 6 wedges. Serve with your favorite toppings, if desired.

Oven-baked blueberry skillet pancake on wood table.

Fresh baked blueberry pancake

Recipe Notes

Prepare this pancake ahead of time by measuring the dry ingredients (flour, sweetener, baking powder, baking soda and salt) into an airtight container. May be stored at room temperature for up to 3 months.

Piece of blueberry oven pancake on ceramic plate.

Blueberry baked pancake wedge

What to Serve with Blueberry Pancakes?

Enjoy as is, or with your favorite topping: Maple syrup, fresh blueberries (or other fruit), non-fat Greek yogurt, light whipped topping, powdered sugar, etc. A side of this Air Fryer Turkey Bacon would be delicious too. 

Slice cut from blueberry oven pancake.

Blueberry oven-baked skillet pancake

Ways to Use Leftovers

Leftover pancake slices can be stored in an airtight container for up to 3 days in the refrigerator, or up to 2 weeks in the freezer.

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Print

Oven-Baked Blueberry Pancake

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This oven-baked pancake with fresh blueberries serves 6 and is a great breakfast or brunch alternative to flipping individual pancakes on the stovetop.
Course Breakfast, Brunch
Cuisine American
Keyword baked pancake, oven pancake, skillet pancake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 182kcal
Author Peter | Simple Nourished Living

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 tablespoon Truvia Baking Blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter, divided
  • 1-1/4 cups low-fat buttermilk
  • 2 large eggs, separated
  • 1-1/2 cups fresh blueberries

Optional Toppings:

  • Maple syrup, fresh blueberries (or other fruit), non-fat Greek yogurt, light whipped topping, powdered sugar, etc.

Instructions

  • Place 10-inch cast iron skillet (or nonstick oven-safe pan) on rack in upper third of oven and heat to 375F degrees.
  • In a large mixing bowl, whisk together the flour, Truvia, baking powder, baking soda and salt.
  • In a small microwavable bowl, melt 2 tablespoons butter in 10-second increments (to prevent burning) until completely melted, about 30 seconds total.
  • In a medium bowl, combine the melted butter with the buttermilk. Separate the two eggs, whisking the yolks into the buttermilk mixture, and the egg whites in separate bowl.
  • Stir the buttermilk mixture into the dry flour mixture with a spatula just until the flour is mostly moistened. Fold in the egg whites just until incorporated, being careful not to overmix.
  • Allow the batter to rest for 10 minutes.
  • Remove the heated skillet from the oven and place the remaining 1 tablespoon butter in the skillet. Coat the bottom and sides of skillet/pan by swirling the butter around.
  • Pour the batter into the prepared skillet/pan and spread evenly.
  • Sprinkle the blueberries over the batter.
  • Bake the pancake until golden, about 20 – 25 minutes.
  • Remove pan/skillet from oven and cool for 1 – 2 minutes before cutting into 6 wedges. Serve with your favorite toppings, if desired.

Notes

Prepare this pancake ahead of time by measuring the dry ingredients (flour, sweetener, baking powder, baking soda and salt) into an airtight container. May be stored at room temperature for up to 3 months.

Serving size: 1/6th of recipe

7 *SmartPoints (Green plan)

6 *SmartPoints (Blue plan)

6 *SmartPoints (Purple plan)

5 *PointsPlus (Old plan)

Nutrition

Serving: 1/6th of recipe | Calories: 182kcal | Carbohydrates: 23.3g | Protein: 5.6g | Fat: 7.9g | Fiber: 1.2g

Recipe source: Crispy, Fluffy Oven-Baked Skillet Pancake from the kitchn

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

More Easy Healthy Blueberry and Pancake Recipes for Weight Watchers

  • Power Cottage Cheese Pancakes
  • Blueberry Oat Scones
  • Microwave Apple Pancake Puff
  • Blueberry Bran Muffin Tops
  • WW Friendly Blueberry Recipes

This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!

The post Oven-Baked Blueberry Pancake appeared first on Simple Nourished Living.





Martha – Simple Nourished Living

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