No more short order cooking on Sunday mornings. This Giant No Flip Blueberry Pancake gets cooked in the oven in one pan. Just sit back and relax with a cup of coffee while it cooks.
In all honesty, pancakes are the worst of the top three breakfast breads.
The totally official and not all made up ranking goes:
1. French toast
2. Waffles
3. Pancakes
But for some reason, people always ask “pancakes or waffles” like those are the only two good breakfast options. The only time that I ever actually crave pancakes is from a restaurant in my hometown called The Waffle Shop (not to be confused with Waffle House), where you can find literally the best chocolate chip pancakes in the entire world. Also the best home fries. And the best coffee. It’s basically my favorite restaurant of all time, and I lament the fact that I only ever get to have it once a decade.
As proved by the Waffle House, pancakes are definitely made better by the addition of mix-ins, and while chocolate chips and whipped cream are my mix-in of choice, this giant blueberry pancake is no slouch.
The recipe comes from Carla Lalli Music of Bon Appetit fame, and I originally saw the recipe over a year ago and have been looking for a reason to make it ever since. The idea of not having to stand at the stove and flip pancakes while everyone else (read: my husband) gets to lay around and wait to be fed – that speaks to me. You also don’t have that unfortunate small stack of pancakes at the bottom of the pile that no one wants because they all know it was the batch you made first, before you regulated the pan temperature, and they’re definitely a little rubbery by now.
So, although pancakes are at the bottom of my breakfast list, January 28th is National Blueberry Pancake day, and as soon as I saw that I knew that the time had come to make this No Flip Blueberry Pancake. Now this recipe does call for some fairly non-standard ingredients. Buttermilk isn’t something I keep on hand nor is cornmeal, but I think both are pretty essential to this recipe. I was able to find other uses for the buttermilk (you can also make your own buttermilk with regular milk and vinegar, but it never produces the same consistency) and the cornmeal will be good for future makings of this pancake, so I’ll consider that a win.
GIANT BLUEBERRY PANCAKE TIPS
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Have all your ingredients measured out and ready to go before you start. This recipe comes together very quickly, and the last thing you want is to be searching for the baking powder.
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You can definitely use frozen blueberries here, but they’re more likely to burst and stain the pancake than fresh berries. Totally an aesthetics thing, though.
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Adding a little lemon to blueberries is never a bad idea. A little lemon zest in the batter, or a squeeze of lemon juice on top as it comes out of the oven would be killer here. Or lemon whipped cream!
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When this comes out of the oven it’s not going to look super brown on top. That’s totally okay – the bottom, which will become the top when you flip it out of the pan is crazy browned!
To Make No Flip Blueberry Pancake
Start by preheating your oven. In a small bowl, mix together flour and cornmeal.
In a second large bowl, whisk together the next 5 ingredients until smooth. To that bowl, add half of the buttermilk and half of the dry ingredients and mix together gently.
Add two tablespoons of melted butter, the remaining buttermilk, and the rest of the dry ingredients, and stir to combine. Some lumps in the batter are totally fine. Adding the dry ingredients in batches keeps the batter from deflating and becoming a tough pancake.
Add the blueberries and stir to combine. Heat a skillet over medium heat, add the vegetable oil and butter (you get the flavor of butter, but the smoke point of oil – best of both worlds here) and add the batter to the pan. Cook for 5-6 minutes, shaking the pan gently every minute or so – this will ensure that the pancake doesn’t stick to the bottom of the pan, and that it will slide out easily after cooking.
Once the edges of the pancake are set, place it in the oven for 10-12 minutes. Once fully cooked, remove from the oven and invert onto a serving plate (make sure the plate is larger than the circumference of the pan, and do this part very carefully – the pan is still very hot. Cut into wedges and top with butter and syrup.
Hello,
4
Sara Rauckhorst
5 Min
20 Min
25 Min
No Flip Blueberry Pancake
Ingredients
- 1 cup all purpose flour
- ⅓ cup cornmeal (not coarse ground)
- 2 large eggs
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon Diamond Crystal Kosher Salt (or 1 ¼ teaspoon Morton's)
- 1 ½ cups buttermilk, divided
- 4 tablespoons unsalted butter, melted and divided (plus more at room temp for serving)
- 1 cup fresh blueberries
- 1 tablespoon vegetable oil
- Maple syrup (for serving)
Instructions
- Preheat oven to 375. Whisk 1 cup of flour and ⅓ cup of cornmeal in a small bowl.
- In a separate bowl, whisk together the eggs, sugar, baking powder, baking soda, and salt until smooth.
- Add ¾ cup of buttermilk and half of the dry ingredients. Whisk very gently to combine.
- Add 2 tablespoons of melted butter, remaining ¾ cup of buttermilk and the remaining dry ingredients, and whisk to combine. (adding the dry ingredients in batches reduces the risk of overmixing)
- Using a wooden spoon fold in the blueberries.
- Over medium heat, add 1 tablespoon vegetable oil and the other 2 tablespoons of melted butter to an oven safe non-stick skillet (at least 8 inches in diameter).
- When the butter is melted, pour in the pancake batter and use the back of a spoon to make sure it spreads out to the sides of the pan.
- Cook over medium heat for about 5-6 minutes, shaking the pan gently several times.
- Transfer the pan to the oven and cook until puffed and set - about 10-12 minutes depending on the size of your pan.
- Using a plate that is bigger than the pan, invert the pancake over onto plate. Cut into wedges and serve with butter and maple syrup.
World!
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