Blueberry Oven Pancake for Mother’s Day

This Mother’s Day, gather around the table for something comforting, simple, and full of love — a beautifully puffed Blueberry Oven Pancake, made start to finish in your trusted DaTerra Cucina Fry Pan.

It’s that sweet spot between impressive and effortless. You whisk, pour, bake — and out comes a golden, crisp-edged pancake with a soft, custardy center. No flipping, no fuss.

Here’s what you’ll need:

2 to 3 tablespoons unsalted butter
4 large eggs
1/2 cup (65 grams) all-purpose flour
1/2 cup milk (ideally whole milk but most varieties will work)
1/4 teaspoon kosher salt
1 cup fresh blueberries 
½ lemon

Create a golden, crisp-edged pancake that’s equally delicious whether you go sweet or savory. 

Here’s how it works:

Preheat your 13” pan in a 425°F oven. While it heats, whisk the eggs, flour, milk and salt until smooth. Once the pan is hot, using oven mitts, add the butter to the hot pan to melt. Pour batter quickly into center of pan, sprinkle on blueberries or your preferred toppings, and bake until puffed and golden — about 12–15 minutes. Serve with lemon wedges.

Versatile. Sweet OR Savory. Add what you (or mom!) love:

Toss in fresh blueberries, a sprinkle of sugar, and finish with lemon juice and powdered sugar for something bright and sweet.
Or try it savory with wilted greens, cheese, crispy bacon, ham, or herbs for a brunch-worthy dish that feels both cozy and elevated.

Serve straight from the pan while it’s still warm and inviting — just like Mom!