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Home » Recipes » Pancakes, Waffles and French Toast

Blueberry Skillet Pancake

Updated: Apr 8, 2025 · Published: Jul 20, 2020 by Jennifer

Jump to Recipe Print Recipe

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.

Overhead view of blueberry pancake skillet with a slice cut out on a plate in a black skillet

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.

Jump to:
  • Ingredient notes
  • Step-by-step instructions
  • 👩‍🍳Pro tips
  • Substitutions
  • Storage
  • FAQ
  • Other blueberry recipes
  • 📖Recipe

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.

Ingredients for a blueberry skillet pancake on a cutting board.
  • 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!

Dry ingredients in a clear bowl with a whisk.

Whisk the dry ingredients in a bowl.

Wet ingredients in a clear bowl with a whisk.

Whisk together the wet ingredients.

Pancake batter in a clear bowl with a spatula.

Add the wet ingredients to the dry.

Blueberry pancake batter in a clear bowl with a spatula.

Fold in the blueberries and lemon.

Melted butter in a black skillet.

Melt the butter in a hot skillet.

Pancake batter in a cast iron 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.
A slice of blueberry skillet pancake on a grey plate with blueberries in the background.

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.

Close-up of a skillet pancake with a slice taken out.

FAQ

Can I use frozen instead of fresh blueberries?

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.

What kind of skillet should I use?

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.

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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

Overhead view of blueberry pancake skillet with a slice cut out on a plate in a black skillet

Blueberry Skillet Pancake

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.
5 from 3 votes
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Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Breakfast
Cuisine American
Servings 4
Calories 397 kcal

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*

Serving: 1sliceCalories: 397kcalCarbohydrates: 72.1gProtein: 7gFat: 10.8gSaturated Fat: 6.2gCholesterol: 71mgSodium: 361mgPotassium: 347mgFiber: 2.5gSugar: 44.1gCalcium: 156mgIron: 3mg

*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.

Have you tried this recipe?Leave a comment below and share a photo on Instagram. Tag @brunchandbatter or hashtag it with #brunchandbatter

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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. Vino says

    July 21, 2020 at 1:29 am

    5 stars
    So good!

    Reply
Author looking at the camera holding eggs.

About Jennifer

Oh hey there! I'm Jennifer, the recipe developer, blogger, and food photographer behind Brunch and Batter. I've been a seasoned home cook (and nurse) for over 25 years, specializing in unique breakfast recipes, updated lunch classics, and simple, no-fuss desserts. I'm so glad you found me! Read more...

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