Description
This Lemon Blueberry Skillet Pancake is golden, fluffy, and packed with fresh blueberries and zesty lemon flavor. Baked in a cast iron skillet, it’s the perfect cozy breakfast or brunch centerpiece that feels both rustic and indulgent.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 1 large egg
- 3/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- Powdered sugar for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C) and place your cast iron skillet inside to warm up.
- In a bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, mix the milk, egg, melted butter, vanilla extract, and lemon zest.
- Pour the wet mixture into the dry ingredients and gently stir until combined.
- Remove the skillet from the oven, add a small pat of butter, and swirl to coat.
- Fold the blueberries into the batter, then pour into the skillet and spread evenly.
- Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
- Cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
- Use fresh lemon zest for the best citrus flavor.
- Toss blueberries in a bit of flour to prevent sinking.
- For extra crispy edges, preheat the skillet thoroughly.
- Reheat leftovers in a toaster oven to revive the crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: lemon blueberry skillet pancake, cast iron pancake, brunch pancake, oven baked pancake, blueberry breakfast