Don't feel like standing over a hot griddle, pouring pancake batter only to learn it will take a sacrificial pancake to get the temperature and your pancake just right? Well, the answer my friends is skillet pancakes! More cakey than pan-cakey, this blueberry skillet pancake uses all the same ingredients as your traditional pancake. Add maple syrup, butter, or powdered sugar and your taste buds will thank you.
Blueberries are my favorite fruit to add to baked goods. They are nature's perfect little snack. Besides the delicious blueberry flavor, what's great about this skillet pancake is that it takes the guesswork out of flipping pancakes!
This oven-baked pancake bakes up nice and even, and can be served straight from the skillet. Add your favorite pancake toppings, such as maple syrup or powdered sugar, and it's a match made in breakfast heaven.
What you will need to make this blueberry skillet pancake
- All-purpose flour
- Eggs
- Sugar
- Salt
- Buttermilk
- Butter
- Blueberries
- Lemon zest
See recipe card for quantities and instructions.
Substitutions
Looking to mix things up? Try some of these ideas.
- Use other fruits such as peaches, strawberries, raspberries, or apples. Ensure the fruit is roughly the same size so it bakes evenly.
- Use orange zest in place of the lemon zest.
- Buttermilk will yield the fluffiest pancake, but you can use full-fat milk.
- Swap out the fruit and zest for a chocolate chip variety.
Top tips
For all the best tips and tricks, visit my guide to making the fluffiest pancakes.
Other blueberry recipes
- Bakery Style Blueberry Lemon Muffins
- Blueberry and Thyme Focaccia
- Blueberry Toast
- Blueberry Peach Crisp
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snapped a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Blueberry Skillet Pancake
Equipment
- 10" skillet
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- 3 tablespoon sugar, plus 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¾ cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoon unsalted butter, melted and slightly cooled, plus 1 tablespoon for the skillet
- 1 cup fresh blueberries
- ½ teaspoon lemon zest
- maple syrup, butter or powdered sugar for serving optional
Instructions
- Preheat the oven to 375°F. Place a 10" cast iron skillet (or another nonstick ovenproof pan) in the oven while it heats.
- Whisk together the flour, 3 tablespoon sugar, baking powder, and salt in a bowl.1 cup all-purpose flour, 1½ teaspoon baking powder, 3 tablespoon sugar, plus 1 teaspoon sugar, ½ teaspoon kosher salt
- In a separate bowl, whisk together the buttermilk, egg, and melted butter. (Add the melted butter slowly so it doesn't cook the eggs). Pour the buttermilk mixture into the flour mixture and whisk until just combined. Add the blueberries and lemon zest and stir. The batter will be lumpy.¾ cup buttermilk, room temperature, 1 large egg, room temperature, 2 tablespoon unsalted butter, melted and slightly cooled, plus 1 tablespoon for the skillet, 1 cup fresh blueberries, ½ teaspoon lemon zest
- Remove the skillet from the oven and add the remaining 1 tablespoon of butter and swirl to coat. Pour the batter into the skillet and smooth the top with an offset spatula. Sprinkle the top evenly with the remaining 1 teaspoon of sugar.
- Bake until golden brown and cooked through, about 25 minutes. Remove from the oven, let cool in the pan for 5-10 minutes. Dust with powdered sugar and serve with butter and syrup if desired.maple syrup, butter or powdered sugar for serving
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Vino
So good!