Blueberry Bliss: Irresistible Upside-Down Pancake

Upside-Down Blueberry Pancake Recipe

Overview:

This Upside-Down Blueberry Pancake recipe is a delightful twist on traditional pancakes, creating a cake-like breakfast treat that’s perfect for busy mornings when you want something indulgent without the hassle of constant flipping. With its fluffy texture and burst of juicy blueberries, it’s a dish that will surely become a family favorite. 🥞🫐

Ingredients:

• 1 cup milk
• 1/2 cup pancake mix
• 1 egg
• 2 tablespoons butter
• 1 cup blueberries (fresh, frozen, or canned)

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your pancake bakes evenly to golden perfection.

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2. Prepare Batter: In a mixing bowl, combine the pancake mix, milk, and egg, stirring until just blended. Set the batter aside for now; it’s the foundation of your delicious pancake.

3. Melt Butter: Take a 10-inch pie plate and place it in the oven to warm up. Once heated, add the butter to the pie plate, allowing it to melt. Once melted, remove the pie plate from the oven, but be careful—it’ll be hot!

4. Add Blueberries: Now, it’s time to add the star of the show—blueberries! Spoon the blueberries evenly into the bottom of the pie plate, creating a bed of juicy fruit that will infuse every bite with sweetness.

5. Pour Batter: Carefully pour the pancake batter over the blueberries in the pie plate, ensuring it covers them completely. This will create a luscious blueberry layer beneath the pancake once it’s flipped.

6. Bake: Place the filled pie plate back into the oven and bake for approximately 18 minutes, or until the top of the pancake springs back when lightly tapped. This ensures that the pancake is cooked through and beautifully golden.

7. Invert Pancake: Once baked to perfection, carefully loosen the edges of the pancake from the pie plate. Then, with a confident flip of the wrist, invert the pancake onto a serving plate. This step reveals the glorious blueberry topping, now caramelized from the oven’s heat.

8. Slice and Serve: Using a sharp knife, cut the pancake into wedges, like you would a cake. Serve warm, allowing the flavors to truly shine, and drizzle with maple syrup for an extra touch of sweetness.

9. Enjoy! Now, it’s time to dig in and savor every bite of this delightful Upside-Down Blueberry Pancake.

Tips and Variations:

• Versatile Fruits: While blueberries are a classic choice, feel free to experiment with other fruits like strawberries, raspberries, or even sliced peaches. Just make sure to drain them well if using canned fruits.
• Make-Ahead: Prepare the batter the night before and store it covered in the refrigerator. In the morning, simply assemble the pancake and bake for a quick and easy breakfast.
• Serve with Toppings: Enhance the flavors by serving with whipped cream, Greek yogurt, or a sprinkle of powdered sugar alongside the maple syrup.
• Kid-Friendly: This recipe is perfect for getting kids involved in the kitchen. Let them help with pouring the batter and arranging the blueberries for a fun and delicious cooking experience.

Nutritional Information (per serving):

• Calories: 275.6
• Fat: 10.1g
• Saturated Fat: 5.1g
• Cholesterol: 79.2mg
• Sodium: 469.4mg
• Carbohydrates: 41.1g
• Fiber: 3.6g
• Sugar: 11.4g
• Protein: 6.8g

Keyword Tags:

Berries, Fruit, Kid-Friendly, Quick Breakfast, Oven-Baked, Easy Recipe

Note:

This simple breakfast recipe is not only delicious but also incredibly versatile. You can customize it to suit your taste preferences and dietary needs. Whether enjoyed on a leisurely weekend morning or a busy weekday, this Upside-Down Blueberry Pancake is sure to bring joy to your breakfast table.