Upside-Down Blueberry Pancake

The upside-down blueberry pancake is a twist on the traditional pancake where the blueberries are placed at the bottom of the pan and the batter is poured over them. When flipped, the blueberries create a deliciously caramelized topping.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

Print Recipe

Medium

Upside-Down Blueberry Pancake

Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Blueberries
• 1 cup All-purpose flour
• ¹⁄₂ cup Sugar
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ³⁄₄ cup Milk
• 2 Eggs
• 4 tablespoon Butter
• ¹⁄₂ teaspoon Vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. Melt 2 tablespoons of butter and pour it into a 9-inch round baking dish.
3. Sprinkle blueberries evenly over the melted butter in the baking dish.
4. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
5. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract.
6. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
7. Pour the batter over the blueberries in the baking dish.
8. Bake for 20-25 minutes, or until the pancake is golden brown and cooked through.
9. Remove from the oven and let it rest for 5 minutes.
10. Carefully invert the pancake onto a serving plate.
11. Serve warm and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 47g16%

Sugars 18g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.