Gluten Free Cinnamon-Cardamom Blueberry Oven Pancake

Total time35 min

Prep time10 min

Cook time25 min

Gluten Free Cinnamon-Cardamom Blueberry Oven Pancake

This dramatic oven pancake puffs up into a golden, custardy tower right in the skillet, with sweet-tart blueberries bursting through every slice. Ceylon cinnamon and cardamom bring warm, fragrant spice to the batter, while a quick whisk of eggs, milk, and sugar keeps the texture light and airy rather than dense. It bakes hands-off in one pan, so you get a showstopper brunch centerpiece without much fuss. A dusting of powdered sugar and a drizzle of pure maple syrup finish it off beautifully, and it's best served the moment it comes out of the oven while it's still tall and puffed. This is a genuinely solid pick for a gluten free breakfast spread, especially when you want something that feels a little special but comes together with pantry staples and one skillet.

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Ingredients

4 servings

3 tbsp unsalted butter, divided
3 large pasteurized eggs
¾ cup whole milk
¾ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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