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Wife Mama Foodie

Making Healthy Taste Good

May 19, 2017

Blueberry Oat Skillet Pancake

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This blueberry oat skillet pancake is oven-baked and a cinch to throw together. It’s also gluten, dairy, and refined sugar free! 

Blueberry Oat Skillet Pancake | Gluten and Dairy Free
Happy Friday, friends! Here’s a delicious breakfast/brunch recipe just in time for the weekend! This skillet pancake is baked in the oven so it saves you time since you don’t have to stand at the stove flipping pancakes! Now you can do more important things, like crawl back into bed for half an hour while it bakes! 😜

I blended in some blueberries, because yum, but any fruit will do—raspberries, blackberries, or peaches would be awesome!

Blueberry Oat Skillet Pancake | Gluten and Dairy Free
Blueberry Oat Skillet Pancake | Gluten and Dairy Free
I may or may not have snuck a few extra blueberries in before it went into the oven. Those big pockets of warm blueberries are my fave! It’s kind of like eating a slice of blueberry muffin, but not one of those dry muffins with fake berries from the store, like, a legit homemade muffin that tastes almost like blueberry flavored cake!

Blueberry Oat Skillet Pancake | Gluten and Dairy Free
Blueberry Oat Skillet Pancake | Gluten and Dairy Free
Since it’s made with oat flour, it’s very hearty as well! I enjoyed mine as is with some extra fresh blueberries, but you can drizzle a little more maple syrup on top too, if you’d like. It’s soooo delicious! I hope you get to give it a try soon!

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Blueberry Oat Skillet Pancake


  • Author: Joscelyn Abreu
  • Total Time: 50 mins
  • Yield: 6 servings 1x
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Description

This baked pancake is very simple to make and best of all, you don’t have to stand at the stove flipping pancakes one by one! Feel free to use another fruit, like raspberries, blackberries, or peaches!


Ingredients

Scale
  • 1 cup gluten-free multi-purpose flour or unbleached all-purpose
  • 1 cup oat flour*
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup milk (I used almond milk)
  • 1/4 cup unsalted butter or coconut oil, melted and cooled (plus more for greasing pan)
  • 1/4 – 1/2 cup** maple syrup or honey, plus more for drizzling
  • 2 large eggs (can probably use flax eggs, but it may not rise as much. 2 tablespoons ground flaxseed gelled with 6 tablespoons water)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh or frozen blueberries, plus more for serving (I used frozen)

Instructions

  1. Preheat oven to 350ºF. Grease a 10-inch oven safe skillet. You could also use a 10″ cake pan or another similar sized pan if you don’t have a skillet.
  2. In a large mixing bowl, combine dry ingredients—flour, oat flour, baking powder, and salt. Mix in milk, oil, sweetener, eggs, and vanilla. (Don’t worry if batter is a little lumpy. Sometimes the coconut oil solidifies in the cold milk, but it will melt again in the oven.) Stir in blueberries and pour batter into skillet.
  3. Bake for 35-45 minutes, or until center is set and top is lightly browned. Serve with extra berries and maple syrup, if desired.

Notes

*You can make your own oat flour by grinding rolled oats in a coffee blender or food processor. Be sure to measure oat flour after ground to a flour.
**I did 1/2 cup so it’d be sweet enough to eat by itself. I tried it with syrup and it was too sweet for my taste. If you plan drizzle with syrup, use the lesser amount of sweetener.

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Breakfast, Gluten-Free

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Filed Under: All Recipes Tagged With: Baked, blueberries, Breakfast, Brunch, coffee cake, Dairy Free, Easy, Gluten Free, Maple Syrup, Oats, pancake, Refined Sugar Free, Skillet

Previous Post: « Chocolate-Raspberry Layer Cake
Next Post: Heirloom Tomato Toast with Chive Cream Cheese »

Reader Interactions

Comments

  1. Laura | Tutti Dolci says

    May 30, 2017 at 9:37 pm

    Bring on the blueberries! This is such a dream summer breakfast!

    Reply
  2. Bethany @ athletic avocado says

    May 29, 2017 at 9:36 am

    Flipping pancakes are my weakness, so I often revert to skillet pancakes because they are harder to mess up! This thick hearty one looks perfect with tons of maple syrup and a cup of coffee on the side! Love me some juicy blueberries in the batter 🙂

    Reply
  3. Liz says

    May 27, 2017 at 6:13 pm

    Wow, love this pancake idea SO much! I may just have to try this tomorrow morning 🙂 Thanks for all your lovely recipes Joscelyn!

    Reply
  4. Amisha says

    May 24, 2017 at 5:55 pm

    This recipe looks so fun and I love the sound of oozey blueberries in the skillet pan ! You always make such healthy delicious treats! My favorite shot is of the maple syrup pour on that delicious slice of the pancake! Yummy 🙂

    Reply
  5. Victoria says

    May 23, 2017 at 11:31 am

    omG this looks sooo delicious!!!! I need to try it out!! Can the blueberries be replaced with strawberries?

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 23, 2017 at 9:33 pm

      Hi Victoria. Yes. That sounds absolutely delicious! Please let me know how you like if you try it out. Thanks for the encouragement!

      Reply
  6. puja says

    May 23, 2017 at 10:21 am

    My stomach is growling at these pictures. Mmmm 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 23, 2017 at 9:32 pm

      Aw thanks, Puja. I’m always appreciative of your kindness

      Reply
  7. Nisha / @rainbowplantlife says

    May 21, 2017 at 7:08 am

    What a dream breakfast! I’ll have to try this with flax eggs. I always sneak in a few extra blueberries or chocolate chips too haha.

    Reply
  8. Brittany Ferrell says

    May 19, 2017 at 11:10 pm

    I just love my cast iron skillet and this looks amazing! This would be so perfect for brunch for a crowd like Mother’s Day or Father’s Day!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 19, 2017 at 11:57 pm

      Thanks Brittany! I agree. It has so many great uses. Have a lovely evening!

      Reply
  9. Sondra says

    May 19, 2017 at 9:58 pm

    These are amazing, I definitely need to try some. Blueberries are so good too.

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 19, 2017 at 10:05 pm

      Thank you Sondra!

      Reply
  10. Rachel R Ritlop says

    May 19, 2017 at 4:21 pm

    YUMMY!! These look SO good! I am so excited to make these!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 19, 2017 at 4:28 pm

      Yay! Thanks Rachel! Enjoy and have a wonderful weekend!

      Reply
  11. Chloe says

    May 19, 2017 at 1:39 pm

    This seriously looks unbelievably delicious!! YUMMMM!!!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 19, 2017 at 1:46 pm

      Thank you Chloe!

      Reply
  12. Lathiya says

    May 19, 2017 at 1:18 pm

    Baked skillet pancake.. totally struck with the idea.. looks scrumptious.. will give a try definitely

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 19, 2017 at 1:46 pm

      Thanks Lathiya!

      Reply
  13. Jessie says

    May 19, 2017 at 1:10 pm

    Oooh, this looks yummy, and I like that it’s oven baked so it would be good for a crowd. It’s so time consuming to pan fry all those individual ones!

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 19, 2017 at 1:13 pm

      Thanks, Jessie! Have a wonderful weekend!

      Reply
  14. Shelby @Fitasamamabear says

    May 19, 2017 at 12:54 pm

    mm this looks great! I love blueberry anything and this looks like the perfect saturday morning breakfast 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      May 19, 2017 at 1:12 pm

      Yes, relaxing Saturday mornings are lovely! Thanks Shelby!

      Reply

Trackbacks

  1. Vegan Pancakes with Peaches and Cream | Wife Mama Foodie says:
    July 21, 2017 at 4:17 pm

    […] Blueberry Oat Skillet Pancake […]

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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