Dairy Free Cinnamon-Cardamom Blueberry Oven Pancake

Total time35 min

Prep time10 min

Cook time25 min

Dairy Free Cinnamon-Cardamom Blueberry Oven Pancake

This dramatic puffed pancake bakes right in a hot skillet, rising into golden, custardy edges around a tender, set center studded with juicy blueberries. Warm Ceylon cinnamon and floral cardamom give the batter real depth, while a splash of vanilla rounds everything out into something that tastes far fancier than the effort it takes. The whole thing comes together in one bowl and one skillet, so there's barely any cleanup between mixing and serving. Fresh blueberries burst as they bake, turning jammy in spots against that crisp, deeply golden edge. Serve it straight from the oven while it's still dramatically puffed, dusted with a little powdered sugar and a drizzle of maple syrup. It's a great pick for a dairy free brunch spread, and easy enough to become a regular weekend ritual.

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Ingredients

4 servings

3 tbsp unsalted butter, divided
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 large pasteurized eggs
¾ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
¾ cup all-purpose flour
2 tbsp granulated sugar
1 tsp ground ceylon cinnamon
½ tsp ground cardamom
¼ tsp fine salt
1 tsp pure vanilla extract
1 cup fresh blueberries

For serving

1 tbsp powdered sugar, for dusting (optional)
2 tbsp pure maple syrup, for serving (optional)

Instructions

1
Place a rack in the center of the oven and preheat to 425°F (220°C). Put 2 tbsp of the butter in a 10-inch oven-safe skillet and place the skillet in the oven while it preheats.
2
In a large mixing bowl, whisk the pasteurized eggs until smooth. Add the milk, flour, sugar, Ceylon cinnamon, cardamom, salt, and vanilla extract, and whisk until the batter is smooth and no dry streaks remain — it will be thin and pourable.

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