Upside-Down Blueberry Pancake

"This is like having cake for breakfast. It is an excellent way to serve pancakes on a busy morning. You don't have to stand at the stove and keep flipping."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
photo by newspapergal photo by newspapergal
photo by newspapergal photo by newspapergal
Ready In:
28mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat oven to 350F.
  • Combine pancake mix, milk and egg; set aside.
  • In a 10-inch pie plate (in oven) melt butter and remove from heat.
  • Spoon berries in bottom of pie plate.
  • Carefully pour batter on top.
  • Bake 18 minutes or until top springs back when tapped.
  • Loosen edges and invert onto serving plate.
  • Cut into wedges and serve with maple syrup.
  • NOTE: This simple breakfast can be made with almost any fresh, frozen or canned fruit.
  • Just be sure to drain well.

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Reviews

  1. Oh I loved this recipe. Since I had just made blueberry muffins the day before, I chose peaches for this recipe. It was so good. I loved the fact of not standing in front of the griddle making individual pancakes. I served this with some bacon and maple syrup. Thanks for the easy yet delicious breakfast. I loved it.
     
  2. This was excellent with blueberries (I just used blueberry pie filling), although I agree with the other reviewers, that it needs just a few more minutes of oven time to cook through the pancake a little better. It was very easy to make and it still turned out beautifully, however! Thanks!
     
  3. Quick tastey breakfast (also cheap if you use whatever fruit is on hand!). I think trying this with all different fruits will be fun. Mango and strawberry comes to mind! I added a couple tbsps of sugar to the berries before baking. Next time I'd probably up it to 1/4 cup (if you don't plan on useing syrup) that's just us though. Thanks!
     
  4. This was easy and had a good flavor. We enjoyed it, however it didn't make enough to feed four of us (and two of us are under three years old). I don't think I'd make it again, but did enjoy it nonetheless.
     
  5. The ease and great flavor of this dish earns it 5 stars. Of course, I might be biased, being a blueberry addict (I never met a blueberry recipe I didn't like). Mine was a bit underdone, but I figured that was because I used frozen blueberries (w/o thawing). It was done on top, but not underneath; next time I will just cook it on the bottom rack; that should solve the problem. Even though I didn't drain mine, I was pleasantly surprised that the wedges came out easily and intact--they were not too mushy! However, I can't see how this recipe could serve 6, because 3 small kids and a pregnant mommy cleaned this up quick. I do love how you get waaay more berries per bite than average blueberry pancakes! Thank you, Ms Bold, for this keeper!
     
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