No Flip Blueberry Pancake

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
25 min

In all honesty, pancakes are the worst of the top three breakfast breads.

The totally official and not all made up ranking goes:

1. French toast

2. Waffles

3. Pancakes

But for some reason, people always ask “pancakes or waffles” like those are the only two good breakfast options. The only time that I ever actually crave pancakes is from a restaurant in my hometown called The Waffle Shop (not to be confused with Waffle House), where you can find literally the best chocolate chip pancakes in the entire world. Also the best home fries. And the best coffee. It’s basically my favorite restaurant of all time, and I lament the fact that I only ever get to have it once a decade.

As proved by the Waffle House, pancakes are definitely made better by the addition of mix-ins, and while chocolate chips and whipped cream are my mix-in of choice, this giant blueberry pancake is no slouch.

The recipe comes from Carla Lalli Music of Bon Appetit fame, and I originally saw the recipe over a year ago and have been looking for a reason to make it ever since. The idea of not having to stand at the stove and flip pancakes while everyone else (read: my husband) gets to lay around and wait to be fed – that speaks to me. You also don’t have that unfortunate small stack of pancakes at the bottom of the pile that no one wants because they all know it was the batch you made first, before you regulated the pan temperature, and they’re definitely a little rubbery by now.

No Flip Blueberry Pancake
Recipe details
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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No Flip Blueberry Pancake
  • 1 cup all purpose flour
  • 1/3 cup cornmeal (not coarse ground)
  • 2 large eggs
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon Diamond Crystal Kosher Salt (or 1 1/4 tsp Morton's)
  • 1 1/2 cups buttermilk, divided
  • 4 tablespoons unsalted butter, melted and divided (plus more at room temp for serving)
  • 1 cup fresh blueberries
  • 1 tablespoon vegetable oil
To Make
Preheat oven to 375. Whisk 1 cup of flour and 1/3 cup of cornmeal in a small bowl.
Add 3/4 cup of buttermilk and half of the dry ingredients. Whisk very gently to combine.
In a separate bowl, whisk together the eggs, sugar, baking powder, baking soda, and salt until smooth.
Add 2 tablespoons of melted butter, remaining 3/4 cup of buttermilk and the remaining dry ingredients, and whisk to combine. (adding the dry ingredients in batches reduces the risk of overmixing)
Using a wooden spoon fold in the blueberries.
Over medium heat, add 1 tablespoon vegetable oil and the other 2 tablespoons of melted butter to an oven safe non-stick skillet (at least 8 inches in diameter).
When the butter is melted, pour in the pancake batter and use the back of a spoon to make sure it spreads out to the sides of the pan.
Cook over medium heat for about 5-6 minutes, shaking the pan gently several times.
Transfer the pan to the oven and cook until puffed and set - about 10-12 minutes depending on the size of your pan.
Using a plate that is bigger than the pan, invert the pancake over onto plate. Cut into wedges and serve with butter and maple syrup.
Sara's Tiny Kitchen
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