This Blueberry Skillet Pancake is everything you love about classic pancakes—fluffy, buttery, and a little sweet—made even better with caramelized edges and a soft, cake-like center. Whether you’re serving it for a slow weekend brunch or a cozy meal, this one-skillet, family-style pancake will bring smiles to the table.
Blueberries are my favorite fruit to add to baked goods. They're 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 puffs up nice and even and can be served straight from the skillet. Add your favorite pancake toppings, such as maple syrup, butter, or powdered sugar, and it's a match made in breakfast heaven.
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Ingredient notes
A blueberry skillet pancake uses all the same easy-to-find ingredients as a classic pancake. Here is a breakdown of what you need.
- All-purpose flour- For a cake-like consistency.
- Baking powder and baking soda- To make the batter rise.
- Sugar- To sweeten the batter.
- Salt- Balances out the sweetness.
- Egg- Helps the pancake rise.
- Buttermilk- For a perfectly fluffy center.
- Butter- Melted.
- Blueberries- Fresh is best, but you can use frozen.
- Lemon zest- This adds a little brightness to the blueberries.
See the recipe card for quantities and instructions.
Step-by-step instructions
Making a skillet pancake is much easier than making a big batch of pancakes. Just toss the batter in a hot skillet and let the oven do the work!
Whisk the dry ingredients in a bowl.
Whisk together the wet ingredients.
Add the wet ingredients to the dry.
Fold in the blueberries and lemon.
Melt the butter in a hot skillet.
Pour batter into the skillet and sprinkle with sugar.
Bake at 375°F for 20-25 minutes until golden brown and cooked through. Serve hot with maple syrup, butter, or powdered sugar.
👩🍳Pro tips
For all the best tips and tricks, visit my guide to making the fluffiest pancakes.
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.
Storage
Skillet pancakes will taste better when eaten right away, but they will keep for up to 3 days (wrapped tightly) in the fridge. Allow the pancake to cool completely before wrapping, and cut it into wedges for easier storage.
FAQ
Yes! Just add them straight from the freezer—no need to thaw—but you may want to toss them in a bit of flour first to prevent them from sinking or turning the batter too blue.
A cast-iron skillet is ideal because it holds heat well and gives you those crisp edges, but any oven-safe non-stick skillet (8–10 inches) works. Don't use anything larger than 10 inches, or the pancake will be too flat.
Other blueberry recipes
Bloobs!
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 snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Blueberry Skillet Pancake
Equipment
- 1 10-inch skillet cast-iron or other non-stick skillet
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoon white granulated sugar, plus 1 teaspoon sugar for topping
- ½ teaspoon Kosher or fine sea 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 blueberries
- ½ teaspoon lemon zest
- maple syrup, butter or powdered sugar for serving optional
Instructions
- Preheat the oven to 375°F. Place a 10-inch cast iron skillet (or another nonstick ovenproof pan) in the oven while it heats.
- Whisk together the flour, 3 tablespoon sugar, baking powder, baking soda, and salt in a bowl.1 cup all-purpose flour, 1½ teaspoon baking powder, 3 tablespoon white granulated sugar, plus 1 teaspoon sugar for topping, ½ teaspoon Kosher or fine sea salt, ½ teaspoon baking soda
- 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 stir 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 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 or spoon. Sprinkle the top evenly with the remaining 1 teaspoon of sugar.
- Bake until golden brown and cooked through, about 20-25 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
Notes
- I use a cast-iron skillet for even heating, but any non-stick (oven-safe) 10-inch skillet will work.
- If using frozen blueberries, no need to thaw.
- Store leftovers in the fridge for 3 days, wrapped well.
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 says
So good!