Upside Down Blueberry Pancake
Transform your breakfast routine with the irresistible charm of this Upside Down Blueberry Pancake—a delightful twist on the classic pancake recipe. Featuring juicy blueberries caramelized in a buttery sugar glaze, this oven-baked creation marries the best of pancakes and fruit cobbler into one stunning dish. The light, fluffy batter comes together effortlessly with pantry staples like all-purpose flour, baking powder, and vanilla extract, while baking in a skillet creates a golden, puffed pancake that's as visually impressive as it is delicious. Once flipped, the glossy layer of caramelized blueberries steals the show, making it perfect for brunch gatherings or a cozy indulgence at home. Serve it warm, and don’t forget an optional drizzle of maple syrup for the ultimate sweet finish!
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Recipe Information
Ingredients
- 1.5 cups Blueberries
- 2 tablespoons Granulated sugar
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 large Egg
- 0.75 cup Milk
- 2 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter (for the skillet)
- optional Maple syrup (optional, for serving)
Instructions
Place a 10-inch oven-safe skillet over medium-low heat and add 1 tablespoon of butter to melt. Sprinkle the granulated sugar evenly over the melted butter, then spread 1.5 cups of blueberries over the sugar in an even layer. Let the blueberries caramelize for 2-3 minutes, stirring slightly to coat in the sugar-butter mixture. Remove the skillet from the heat and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In another bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix; some small lumps are okay.
Pour the pancake batter evenly over the caramelized blueberries in the skillet, smoothing the surface with a spatula.
Place the skillet in a preheated oven at 375°F (190°C) and bake for 15-18 minutes or until the pancake is puffed, golden, and a toothpick inserted into the center comes out clean.
Allow the pancake to cool in the skillet for about 5 minutes. Run a knife around the edges to loosen, then carefully invert the pancake onto a large serving plate, so the caramelized blueberry topping is on top.
Slice into wedges and serve warm. Optionally, drizzle with maple syrup for additional sweetness.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1432 mg | 62% | |
| Total Carbohydrate | 168.6 g | 61% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 66.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 268 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 474 mg | 10% | |
*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.
