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Blueberry Oat Skillet Pancake

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


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!


  • 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)
  • 1/41/2 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)


  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.


*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