Berry Buttermilk Baked Pancakes

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5 from 2 votes

Super simple, no flip, fluffy one pan baked pancakes.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch

Cuisine: American

Keyword: buttermilk, pancakes

Servings:

Calories: 326kcal

Author: Tricia

Ingredients

For the pancakes:

3 tablespoons unsalted butter, melted
2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups buttermilk
1 teaspoon vanilla
¼ cup full-fat Greek yogurt, or sour cream
2 large eggs
1 ½ cups fresh blueberries, rinsed and dried
½ cup sliced strawberries
1 ½ teaspoons coarse sugar for topping

For serving:

syrup
honey
powdered sugar
additional sliced fruit
sliced almonds
whipped cream
yogurt
butter

Instructions

To prepare the pancakes:

Preheat oven to 375°F. Melt the butter and set aside to cool slightly.
In a medium-large mixing bowl whisk together the flour, sugar, baking powder, soda and salt. Make a well in the center. In a separate medium mixing bowl combine the buttermilk, vanilla, yogurt and eggs. Whisk until blended. Add the melted butter and whisk to combine. Pour the egg mixture into the dry mixture and gently fold together with a spatula until only a few streaks of flour remain. The batter will be a little lumpy. Add 1 cup of the fresh blueberries to the batter. Set the batter aside to rest for 10-minutes before baking.
While the batter is resting, lightly grease a 9-inch cast iron skillet and place in the oven to preheat. (see notes)
Remove the hot skillet from the oven and pour in the pancake batter. Quickly top with the remaining ½ cup of blueberries and the sliced strawberries. Sprinkle the coarse sugar on top and bake immediately for 25 minutes or until a toothpick inserted in the center comes out clean.
Serve immediately.

Notes

Pancake can be baked in any 9-inch casserole dish, cake pan or skillet. There is no need to preheat casserole dishes and cake pans. For cake pans, lightly grease with vegetable cooking spray.
Store leftovers in an airtight container and rewarm gently in the microwave before serving. Also freezes well!
If using frozen blueberries, I recommend trying Dole Wild Blueberries. These little berries pack a big punch of flavor. Do not thaw and don't mix into the batter or the berries will leave blue streaks. Pour part of the batter into the pan, top with half the berries, then repeat with the remaining batter and berries.
Try adding a little cinnamon to the dry ingredients
Blackberries are also great in this recipe. If using raspberries I recommend using frozen instead of part or all of the strawberries. Any assortment of fruit would be great but blueberries are best mixed in the batter.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition