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 put in baked goods. They are nature's perfect little snack. Besides the delicious blueberry flavor, what's great about this pancake is that it takes the guessing work about flipping pancakes, which is not ideal if you are serving a crowd. It bakes up nice and even in the oven, 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 This Blueberry Pancake Skillet
- All-purpose flour
- Lemon zest
See recipe card for quantities and instructions.
- Make sure your skillet is hot when pouring in the batter
- Do not overmix the batter, it should be lumpy
- Don't skip the sugar on top, it adds a nice crunch
- For a flavor twist, try orange zest instead of lemon zest
- Serve immediately. If you have leftovers (shame on you), then you can wrap the slices in plastic wrap and keep them in the fridge for 24-48 hours. It can be reheated in a microwave or oven if desired
Other Blueberry Recipes
- Bakery Style Blueberry Lemon Muffins
- Blueberry and Thyme Focaccia
- Blueberry Toast
- Blueberry Peach Crisp
Blueberry Skillet Pancake
- 10" skillet
- 1 cup all purpose flour
- 1½ teaspoon baking powder
- 3 tablespoon sugar, plus 1 teaspoon sugar
- ½ teaspoon kosher salt
- ¾ cup buttermilk
- 1 large egg, room temperature
- 2 tablespoon unsalted butter, melted, plus 1 tablespoon for the skillet
- 1 cup fresh blueberries
- ½ teaspoon lemon zest
- 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.
- 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.
- 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.