No-Flip Blueberry Oven Pancake

A fun and simple no-flip giant pancake loaded with blueberries. It's baked in the oven for a fuss-free breakfast that's perfect for sharing.

Original recipe source

Cook time: 18 minutes

Servings: 6

Ingredients

• 1 cup all-purpose flour
• 0.33 cup cornmeal medium- or fine-grind
• 2 large eggs
• 0.25 cup sugar
• 1 tablespoon baking powder
• 2 teaspoons salt Diamond Crystal or 1¼ tsp. Morton kosher salt
• 0.5 teaspoon baking soda
• 0.75 cup buttermilk
• 2 tablespoons unsalted butter melted
• 0.75 cup buttermilk
• 1 cup fresh blueberries
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter melted

Instructions

1. Preheat oven to 375°F. Whisk the flour and cornmeal together in a small bowl.
2. In a medium bowl, whisk together the eggs, sugar, baking powder, salt, and baking soda.
3. Add ¾ cup buttermilk and half of the dry ingredients to the egg mixture and whisk gently to combine.
4. Add 2 Tbsp. melted butter, remaining buttermilk, and remaining dry ingredients, then whisk just to combine.
5. Fold in the blueberries carefully with a wooden spoon.
6. Heat vegetable oil and 2 Tbsp. melted butter in a large oven-safe nonstick skillet over medium-high heat.
7. Scrape batter into the skillet and nudge it to the edges. Reduce the heat to medium and cook until bubbles form, 5–6 minutes.
8. Transfer the skillet to the oven and bake until puffed and set, 10–12 minutes. Invert onto a plate and serve.