Stowe Blueberry Oven Puffed Pancake
Fluffy, golden, and brimming with juicy blueberries, the Stowe Blueberry Oven Puffed Pancake is a crowd-pleasing breakfast or brunch centerpiece that's as stunning as it is simple to make. This skillet-baked delight combines the ease of a batter-based preparation with the dramatic flair of puffed edges fresh from the oven. Flavored with a hint of vanilla and sweetened lightly with granulated sugar, this pancake gets its irresistible pop of freshness from plump, ripe blueberries folded in just before baking. Ready in just 30 minutes, this recipe uses pantry staples like eggs, flour, and milk, making it both convenient and luxurious. Once baked to golden perfection, a dusting of powdered sugar adds a delicate touch, while a drizzle of maple syrup takes it to the next level. Perfect for weekend mornings or holiday gatherings, this pancake is a must-try for blueberry lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 4 large Eggs
- 1 cup Whole milk
- 0.75 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Fresh blueberries
- 2 tablespoons Powdered sugar
- optional (for serving) Maple syrup
Instructions
Preheat the oven to 425°F (220°C).
Place a large oven-safe skillet (preferably cast iron) into the oven to heat for about 5 minutes.
In a medium mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined.
Add the flour, granulated sugar, and salt to the wet ingredients, and whisk until the batter is smooth and no lumps remain. Do not overmix.
Carefully remove the heated skillet from the oven using oven mitts. Add the butter to the skillet, swirling it around to coat the bottom and sides completely.
Pour the batter into the hot skillet and sprinkle the fresh blueberries evenly over the top.
Place the skillet back into the oven and bake for 18 to 20 minutes, or until the pancake is puffed and golden brown around the edges.
Remove the skillet from the oven and let the pancake cool slightly. It will deflate as it cools, which is normal.
Dust the pancake with powdered sugar and slice into wedges. Serve warm with maple syrup, if desired.
Nutrition Facts
Calories |
1520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 120.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 443 mg | 34% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
