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Lemon Blueberry Skillet Pancake

This delightful skillet pancake combines zesty lemon and sweet blueberries for a perfect breakfast treat.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 1 cup milk
  • 2 large eggs
  • 2 Tbsp melted butter
  • Juice from 1 Meyer lemon Meyer lemon juice
  • 1 cup fresh blueberries

Instructions

  • Step 1: Preheat your oven to 425°F (220°C) and place an oven-safe skillet in the oven to heat up.
  • Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  • Step 3: In a separate bowl, whisk the milk, eggs, melted butter, and Meyer lemon juice.
  • Step 4: Pour the wet mixture into the dry ingredients and stir until just combined.
  • Step 5: Gently fold in the blueberries into the batter.
  • Step 6: Remove the hot skillet from the oven, add melted butter, and pour the batter into the skillet.
  • Step 7: Bake for 20-25 minutes until puffed and golden brown.
  • Step 8: Let cool for a few minutes, slice, and serve warm with toppings of your choice.

Equipment

  • Oven-safe Skillet
  • Mixing Bowl

Notes

For extra lemon flavor, add lemon zest. Use frozen blueberries if fresh are unavailable.