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!
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.
Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 431mg | Potassium: 212mg | Fiber: 2g | Sugar: 10g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg
