Lemon Blueberry Skillet Pancake

Want a fun and easy way to make Saturday morning pancakes?  Pull out that cast iron skillet and whip up a batch of these Lemon Blueberry Skillet Pancakes!

Want a fun and easy way to make Saturday morning pancakes?  Pull out that cast iron skillet and whip up a batch of these Lemon Blueberry Skillet Pancakes!

We love blueberries.  Well, to be honest, we love all berries…but blueberries are a particular favorite around here.  In fact, one of the first things we did after moving into our new house is plant several varieties of blueberry bushes along the back fence.  It took a couple of years, but those bushes are pretty darned happy now.  Every summer, I’m out there in the backyard fighting the chipmunks and birds for berries…but I wouldn’t have it any other way!

While those blueberry bushes in the backyard are nice, we eat way more berries than they can produce…at least right now.  (In my head, my backyard will one day look like a berry farm…)  So we usually hit up one of the local farms each summer and stock up on pick-your-own blueberries.  Then we come back, wash ‘em and separate them into quart-sized bags.  I toss those bad boys in the freezer, and then we’ve got nice, huge blueberries all year long.

Want a fun and easy way to make Saturday morning pancakes?  Pull out that cast iron skillet and whip up a batch of these Lemon Blueberry Skillet Pancakes!

On weekdays, we often just toss a few blueberries on top of our cereal or yogurt, but on the weekends we like to treat ourselves a bit.  Waffles and pancakes have been one of my favorites ever since childhood.  The only downside is that they both tend to take a little extra time to make.  And I always run into the problem of what to do with the cooked pancakes while the rest of the pancakes are still cooking.  When I was a kid, my mom would hop up and down between bites to keep an eye on the pancakes.  But c’mon…that’s no fun.  That’s where these Lemon Blueberry Skillet Pancakes come in!

Want a fun and easy way to make Saturday morning pancakes?  Pull out that cast iron skillet and whip up a batch of these Lemon Blueberry Skillet Pancakes!

The cast iron skillet is one of my favorite kitchen tools.  In fact, I can imagine a day where that skillet could be used to make pancakes for breakfast, grilled cheese sandwiches for lunch, fajitas for dinner and then top it off with a giant skillet cookie.  How’s that for versatility?  But back to these Lemon Blueberry Skillet Pancakes.  No more having to stand there and watch for the batter to start bubbling.  No more trying to keep half of the pancakes warm in the oven while the rest cook.  Say hello to pancake bliss!

Just mix up the batter, pour it into a pre-heated cast iron skillet and toss it back in the oven.  20-25 minutes later, you’ve got a nice big skillet pancake waiting on you.  20-25 minutes gives you plenty of time to set the table, brew a pot of coffee and still catch the morning news.  Nice and easy and delicious…that’s how we like to roll on weekend mornings!

Did you make this Lemon Blueberry Skillet Pancake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Want a fun and easy way to make Saturday morning pancakes? Pull out that cast iron skillet and whip up a batch of these Lemon Blueberry Skillet Pancakes!

Lemon Blueberry Skillet Pancake

Want a fun and easy way to make Saturday morning pancakes?  Pull out that cast iron skillet and whip up a batch of these Lemon Blueberry Skillet Pancakes!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 277kcal

Ingredients

  • 1 cup blueberries fresh or frozen+thawed, divided
  • 1 cup all-purpose flour divided
  • ½ tsp lemon zest
  • 1 Tbsp sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 3 Tbsp unsalted butter divided
  • ¾ cup buttermilk
  • ¼ cup milk
  • 1 large egg
  • ½ tsp vanilla extract
  • powdered sugar for garnish
  • whipped cream for garnish

Instructions

  • Preheat oven to 375°F.
  • Place a medium cast iron skillet in the oven and let it preheat for about 5 minutes.
  • In a small bowl, mix the blueberries with 2 Tbsp of flour until well-coated; set aside.
  • In a medium bowl, mix together the remaining flour with the lemon zest, sugar, salt, baking powder and baking soda; set aside.
  • In another small bowl, melt 2 Tbsp of the butter and whisk together with the remaining liquid ingredients (buttermilk, milk, egg and vanilla). Add the liquid ingredients to the bowl with the dry ingredients; stir until just incorporated. (Tip: Take care not to overstir the batter.)
  • Fold half of the blueberries into the batter.
  • Remove the skillet from the oven and add the remaining 1 Tbsp of butter; brush evenly around bottom of skillet.
  • Using a spatula, spread the pancake batter evenly into the skillet. Gently press remaining half of the blueberries into the top of the batter.
  • Bake for 20-25 minutes, or until light golden brown.
  • Allow pancake to cool slightly; dust with powdered sugar and top with whipped cream before serving.

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20 Comments

  1. A skillet pancake – OH HECK YEAH!!! Pancakes are our go to on the weekends too – but, I usually wake up early to crank a few out, but, the ones I made first end up being cold when all the others are done – but – with a one skillet pancake – this wouldn’t be an issue!

    1. No more cold pancakes with this little trick, Shashi! The texture of skillet pancakes is really darned similar to ‘regular’ pancakes. But given how much easier this bad boy is to make, I’ll take this version any day of the week…and I’ll take two on Saturdays and Sundays. Haha! 🙂

  2. David,
    oh my goodness!!! I love that you made this pancake in your cast iron skillet!!! I forget how versatile it is!!! I love this!!! and love the blueberry skillet pancake! and we’re the same. . quick and easy on the week days and spend more time with breakfast/brunch on the weekends! Hooray for weekends!

    1. Hooray for weekends! That cast iron skillet is incredibly versatile, too! I can seriously imagine a day where I made all of my meals in a cast iron skillet. In fact, maybe I need to make that happen! 🙂

  3. I’m all over this Dutch baby pancake, Dude! My cast iron skillet and I are tight like… umm… can’t explain without lifting the pg-13 rating of your site.
    Let’s just say that we’re VERY close.

    1. Hahaha! I appreciate the PG-13 rating…especially since we are talking about pancakes here. I’m about as close with delicious breakfast food as you and that skillet of yours. 🙂

    1. I am totally pumped for spring/summer, Christina!! This winter here in upstate New York has been entirely too long and entirely too cold. Oh, and entirely too much snow. Bring on the warmer weather…but first bring on Saturday morning skillet pancakes!

    1. You totally should give skillet pancakes a shot, Manali! They’re a little different than regular pancakes, but close enough for me…especially considering how much easier it is than standing in front of the stove. Put it in and walk away. That’s how I like my breakfast on Saturday…haha!

    1. You totally should, Teresa! It beats the heck out of standing in front of the stove cooking pancakes while trying to keep the first ones warm. 🙂

    1. Wow…thank you so much, Raquel! I feel like winters and cast iron skillets go hand-in-hand. I appreciate you stopping by! 🙂

  4. First of all, random but the top right sidebar ad has a picture of a real estate agent and for a second I thought it was your new profile picture and you’d undergone a makeover.

    This is such a good idea mate- I love pancakes and get lazy and may or may not have even microwaved batter before…

    1. Hahaha…I’m not sure what the real estate agent looked like, but I’m guessing it would have been a heck of an awesome makeover. Have you been hunting for real estate down there in Australia lately? 🙂 Dude, you can microwave pancake batter? Now that’s a first for me! I thought using the skillet was the lazy man’s version of pancakes…but you beat me here. 🙂

    1. You totally need to use that skillet more, Dannii! I was just like you for the longest time, though. I only pulled the skillet out to make fajitas or sauteed onions & peppers. But then I started getting more creative with it…and it’s been a lot of fun! And, yes, blueberry and lemon go awesomely well together!!

  5. Nice job on these, I need to use my cast iron skillet more, too. Now can I switch you a few bags of my lemons for your blueberries? Very cool idea here, me thinks I will try this weekend. #WolfpackEats!

    1. Oh, I will gladly switch you some lemons for blueberries, Kevin! I’ve been craving lemons like you wouldn’t believe lately. I think it has something to do with the fact that Spring is almost here. By almost here, I mean it’s actually getting above freezing (some days)! 🙂

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