04/08/2026
OVEN BAKED PANCAKE
INGREDIENTS:
* 1 1/4 cups all-purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 4 tablespoons unsalted butter, divided
* 1 1/4 cups buttermilk
* 2 large eggs, separated
* 1 1/2 cups blueberries, plus more for serving
* Maple syrup, for serving
DIRECTIONS:
* Arrange a rack in upper third of oven & heat oven to 375°F. Place a 10in. cast iron skillet or oven-safe pan in the oven while it heats.
* Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
* Microwave 2 tablespoons of the butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 second.
* Add buttermilk to melted butter. Then separate 2 eggs, collecting egg whites in the measuring cup used for buttermilk. Add egg yolks to melted butter & whisk to combine.
* Pour buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.
* Set the batter aside for 10 minutes
* Cut the remaining 2 tbsp. butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until butter melts & coats the bottom and sides.
* Transfer the pancake batter to the pan and spread into an even layer.
* Sprinkle 1 1/2 cups blueberries evenly over the pancake batter.
* Bake the pancake until puffed and golden brown, 25 to 30 minutes. Cut into wedges and serve with maple syrup and more berries. Recipe by, “The Kitchn.”
