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!

Nutriscore Rating: 60/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 3

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)
• 0 optional Maple syrup (optional, for serving)

Directions

Step 1

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.

Step 2

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

Step 3

In another bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract until smooth.

Step 4

Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Do not overmix; some small lumps are okay.

Step 5

Pour the pancake batter evenly over the caramelized blueberries in the skillet, smoothing the surface with a spatula.

Step 6

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.

Step 7

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.

Step 8

Slice into wedges and serve warm. Optionally, drizzle with maple syrup for additional sweetness.

Nutrition Facts

Serving size	627.1 grams (627.1g)

Amount per serving	% Daily Value*
Calories	1132

Total Fat 41.40g	53%
Saturated Fat 24.50g	123%
Polyunsaturated Fat 0.10g
Cholesterol 110mg	37%
Sodium 1432mg	62%
Total Carbohydrate 168.60g	61%
Dietary Fiber 9.80g	35%
Total Sugars 66.10g
Protein 20.40g	41%

Vitamin D 90IU	448%
Calcium 268mg	21%
Iron 6mg	32%
Potassium 474mg	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.

Source of Calories

Fat: 33.0%

Protein: 7.2%

Carbs: 59.8%