The Ultimate Blueberry Skillet Pancake: A No-Flip, Family-Style Breakfast Delight
This Blueberry Skillet Pancake takes everything you adore about classic pancakes – the fluffy texture, the rich buttery taste, and a hint of sweetness – and elevates it with irresistibly caramelized edges and a delightfully soft, cake-like center. Imagine a breakfast so simple, yet so impressive, it transforms any morning into a special occasion. Whether you’re planning a leisurely weekend brunch or a comforting weekday meal, this one-skillet, family-style pancake is guaranteed to bring warmth and smiles to your table without the fuss of flipping individual pancakes.
There’s something truly magical about blueberries when they’re baked. They burst with sweet-tart juiciness, adding pockets of vibrant flavor to every bite. Nature’s perfect little snack, these tiny powerhouses are not only delicious but also packed with antioxidants. Beyond the delightful blueberry flavor, the genius of this skillet pancake lies in its sheer simplicity: it completely eliminates the guesswork and tedious effort of flipping pancakes one by one!
This oven-baked pancake method ensures a perfectly even rise and consistent cooking, puffing up beautifully to create a show-stopping centerpiece. The best part? It can be served straight from the skillet, minimizing cleanup and maximizing presentation. Just add your favorite pancake toppings – a generous drizzle of warm maple syrup, a dollop of melting butter, or a delicate dusting of powdered sugar – and you have a match made in breakfast heaven. This recipe is a game-changer for anyone who loves pancakes but dreads the stovetop dance.
Why Choose a Skillet Pancake?
If you’re tired of standing over a hot stove, flipping individual pancakes, and struggling to serve everyone at once, the skillet pancake is your new best friend. Unlike traditional pancakes that require constant attention, this oven-baked method allows you to simply pour the batter and let your oven do all the hard work. The result is a uniformly cooked, gorgeously golden pancake with distinctive caramelized edges that only a skillet can provide. It’s a fantastic solution for feeding a crowd or enjoying a relaxed breakfast with minimal effort. Plus, the impressive presentation of a whole pancake served from a cast-iron skillet adds a rustic, inviting touch to any meal.
The Magic of Blueberries in Baking
Blueberries are undeniably one of the best fruits to incorporate into baked goods, especially pancakes. Their natural sweetness and slight tang provide a wonderful contrast to the rich, buttery batter. When baked, they soften and release their juices, creating delightful pockets of concentrated fruit flavor. Beyond taste, blueberries are packed with antioxidants, fiber, and vitamins, making this skillet pancake a treat that’s as wholesome as it is delicious. The addition of lemon zest further enhances their bright flavor, making the blueberries sing in this recipe.
Ingredient Notes: Crafting the Perfect Pancake
Creating a stellar blueberry skillet pancake involves all the familiar, easy-to-find ingredients you’d use for a classic pancake, but each plays a crucial role in achieving that perfect fluffy, cake-like consistency. Here’s a detailed breakdown of what you’ll need and why:
- All-purpose flour: This forms the structural foundation of our pancake, giving it a hearty yet tender crumb. It helps achieve that desirable cake-like consistency when baked.
- Baking powder and baking soda: These are our leavening agents, working in tandem to create the beautiful rise and airy texture. Baking soda reacts with the acidic buttermilk, while baking powder provides additional lift, ensuring a truly fluffy pancake.
- Sugar: Granulated white sugar sweetens the batter just right, contributing to the golden-brown caramelized crust and complementing the blueberries.
- Salt: A small amount of salt is essential to balance out the sweetness, enhance all the other flavors, and prevent the pancake from tasting flat.
- Egg: The egg provides structure, moisture, and richness. It acts as a binder, helping the pancake hold its shape and contribute to its overall rise and fluffy texture. Using a room-temperature egg helps it incorporate more smoothly into the batter.
- Buttermilk: This is key for a perfectly fluffy and tender center. Its acidity reacts with the baking soda, producing carbon dioxide bubbles that lift the batter. Room-temperature buttermilk also mixes better, resulting in a smoother batter.
- Butter: Melted butter adds a rich, savory depth and incredible moisture. It contributes to the beautiful browning and buttery flavor that makes pancakes so irresistible. Make sure it’s slightly cooled so it doesn’t scramble the egg when added.
- Blueberries: Fresh blueberries are highly recommended for their vibrant flavor and texture, but frozen can also be used successfully (see pro tips for details). They burst during baking, creating juicy pockets of fruit.
- Lemon zest: This often-overlooked ingredient adds a bright, fresh, and aromatic note that beautifully complements and enhances the flavor of the blueberries, preventing the pancake from tasting too heavy.
Refer to the full recipe card below for exact quantities and detailed instructions to ensure your pancake turns out perfectly every time.
Step-by-Step Instructions: Effortless Pancake Baking
Making a skillet pancake is remarkably simpler and less messy than preparing a large batch of individual pancakes. The process is straightforward: just combine your ingredients, pour the batter into a hot skillet, and let your oven work its magic. Say goodbye to unevenly cooked pancakes and hello to consistent perfection!
1. Whisk Dry Ingredients: In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, which is crucial for a uniform rise.
2. Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the room-temperature buttermilk, egg, and the slightly cooled melted butter. Adding the butter slowly and ensuring it’s not too hot prevents the egg from cooking prematurely.
3. Mix Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or whisk until just combined. A few lumps are perfectly normal – avoid overmixing, as this can lead to a tough pancake.
4. Add Blueberries and Zest: Gently fold in the fresh blueberries and lemon zest. Be careful not to crush the blueberries. This ensures they are evenly distributed throughout the batter.
5. Prepare Skillet: While the oven preheats to 375°F (190°C), place a 10-inch cast iron skillet or another non-stick ovenproof pan inside. Once hot, carefully remove the skillet, add the remaining tablespoon of butter, and swirl to coat the bottom and sides evenly. This creates a beautifully crispy, buttery crust.
6. Bake: Pour the prepared batter into the hot, buttered skillet and smooth the top gently with an offset spatula or spoon. Sprinkle the top evenly with the remaining 1 teaspoon of sugar – this little trick enhances the caramelized top. Bake at 375°F (190°C) for 20-25 minutes, or until the pancake is golden brown, puffed up, and cooked through. A wooden skewer inserted into the center should come out clean.
Once baked, remove the skillet from the oven and let the pancake cool in the pan for 5-10 minutes. This allows it to set slightly and makes slicing easier. Serve hot, dusted with powdered sugar and accompanied by warm maple syrup, extra butter, or any other desired toppings. Enjoy your perfectly baked, no-flip blueberry skillet pancake!
👩🍳Pro Tips for Pancake Perfection
For all the best tips and tricks, and a deeper dive into achieving the ultimate light and airy texture, visit my guide to making the fluffiest pancakes.
- Room Temperature Ingredients: Ensure your buttermilk and egg are at room temperature. This allows them to emulsify better with the melted butter, resulting in a smoother, more uniform batter and a lighter, fluffier pancake.
- Don’t Overmix: Mix the wet and dry ingredients only until just combined. Overmixing develops the gluten in the flour, leading to a tough, rubbery pancake rather than a tender, cake-like one. Lumps are perfectly fine!
- Hot Skillet is Key: Preheating your skillet in the oven with a tablespoon of butter (as directed in the recipe) is crucial. This helps create those desirable crispy, caramelized edges and prevents the pancake from sticking.
- Even Cooking: The beauty of a skillet pancake is its even bake. Resist the urge to open the oven door too often, as temperature fluctuations can affect the rise.
- Testing for Doneness: The pancake is done when it’s golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The top should spring back lightly when pressed.
- Using Frozen Blueberries: If opting for frozen blueberries, there’s no need to thaw them. To prevent them from sinking to the bottom or bleeding too much color into the batter, toss them lightly in a tablespoon of flour before folding them into the batter. This creates a light coating that helps them suspend evenly.
Substitutions and Variations: Get Creative!
Looking to put your own spin on this delightful skillet pancake? Here are some simple and delicious ideas to mix things up and customize your breakfast:
- Other Fruits: Blueberries are fantastic, but feel free to experiment with other fruits! Sliced peaches, quartered strawberries, raspberries, or finely diced apples (perhaps with a pinch of cinnamon) would all be wonderful. Just ensure your chosen fruit pieces are roughly the same size so they bake evenly within the pancake.
- Citrus Zest Swap: In place of lemon zest, try using orange zest for a different bright, citrusy note. It pairs beautifully with blueberries or other stone fruits.
- Milk Alternatives: While buttermilk is highly recommended for its tenderizing and leavening properties, you can use full-fat milk as a substitute. If using regular milk, you might add 1 tablespoon of white vinegar or lemon juice to 3/4 cup milk and let it sit for 5-10 minutes before using to create a “homemade buttermilk” effect, which will aid in activating the baking soda for a fluffier result.
- Chocolate Chip Skillet Pancake: Not a fruit fan? Swap out the fruit and zest entirely for a generous helping of chocolate chips (milk, dark, or white!). Add a teaspoon of vanilla extract to enhance the flavor profile.
- Spiced Pancake: Add a pinch of cinnamon, nutmeg, or cardamom to the dry ingredients for a warm, comforting twist, especially if you’re using apples or peaches.
Serving Suggestions
While this blueberry skillet pancake is a star on its own, it truly shines with the right accompaniments. Here are some ideas to elevate your breakfast experience:
- Classic Toppings: Maple syrup, melted butter, and a dusting of powdered sugar are timeless for a reason.
- Creamy Delights: A dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream (for a dessert-like treat!) adds a luxurious touch.
- Fresh Fruit: Garnish with extra fresh blueberries, sliced strawberries, or raspberries for added freshness and color.
- Nutty Crunch: A sprinkle of toasted pecans or walnuts can add a delightful textural contrast.
- Lemon Curd: For an extra citrusy punch, serve with a spoonful of homemade or store-bought lemon curd.
- Savory Sides: Pair with crispy bacon, sausage, or a side of scrambled eggs for a complete breakfast spread.
Storage and Reheating
Skillet pancakes, like most fresh baked goods, are at their absolute best when enjoyed right out of the oven. However, if you find yourself with leftovers, they can be stored and enjoyed later. Allow the pancake to cool completely in the pan before handling. Once cool, you can cut it into individual wedges for easier storage. Wrap the wedges tightly in plastic wrap or aluminum foil, or place them in an airtight container, and store them in the refrigerator for up to 3 days.
Reheating Tips:
- Oven: For best results and to regain some of that crispy edge, reheat individual slices in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until warmed through.
- Microwave: For a quick reheat, individual slices can be microwaved for 30-60 seconds, though this might make them a bit softer rather than crispy.
- Toaster Oven: A toaster oven works well for individual slices, providing a nice balance of warmth and slight crispiness.
FAQ: Your Blueberry Skillet Pancake Questions Answered
Yes, absolutely! Frozen blueberries work wonderfully in this recipe. There’s no need to thaw them first; simply add them straight from the freezer. To prevent them from sinking to the bottom of the pan or discoloring the batter too much, we recommend lightly tossing them in about a tablespoon of flour before folding them into the batter. This thin coating helps them stay suspended and distribute evenly throughout the pancake.
A cast-iron skillet is truly ideal for this recipe. Cast iron excels at retaining and distributing heat evenly, which is what gives this pancake its perfect golden-brown crust and those wonderfully crisp, caramelized edges. However, any oven-safe non-stick skillet between 8-10 inches in diameter will also work well. It’s important not to use anything larger than 10 inches, as the batter will spread too thin, resulting in a flat pancake rather than the desired fluffy, cake-like consistency. Ensure your pan has oven-safe handles.
While it’s generally best to mix pancake batter just before baking for maximum fluffiness (as the leavening agents start working immediately), you can prepare the dry ingredients and wet ingredients separately and combine them right before you’re ready to bake. If you must mix the whole batter ahead, it can be stored in an airtight container in the fridge for up to 12 hours. Just be aware that it might lose some of its leavening power, so the pancake might not rise as much. Gently re-whisk before pouring into the skillet.
For a gluten-free version, you can generally substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture. For a dairy-free option, replace the buttermilk with a dairy-free milk alternative (like almond milk or soy milk) soured with a tablespoon of apple cider vinegar, and use a plant-based butter substitute. Ensure all other ingredients are dairy-free as well.
Other Blueberry & Brunch Recipes You’ll Love
If you’re as enamored with “bloobs” as we are, or just looking for more delightful brunch ideas, explore these other fantastic recipes. Each one offers a unique way to enjoy the vibrant flavor of blueberries or elevate your morning meal:
- Refrigerator Blueberry Earl Grey Jam
- Blackberry Lemon Curd Parfait
- Blueberry Toast
- Wild Blueberry Crisp With Peaches
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖 Recipe
Blueberry Skillet Pancake
Pin Recipe
Equipment
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1 10-inch skillet cast-iron or other non-stick oven-safe skillet
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoon white granulated sugar, plus 1 teaspoon sugar for topping
- ½ teaspoon Kosher or fine sea salt
- ¾ cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoon unsalted butter, melted and slightly cooled, plus 1 tablespoon for the skillet
- 1 cup blueberries
- ½ teaspoon lemon zest
- maple syrup, butter or powdered sugar for serving optional
Instructions
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Preheat the oven to 375°F (190°C). Place a 10-inch cast iron skillet (or another nonstick ovenproof pan) in the oven while it heats. This step is crucial for achieving crispy, caramelized edges.
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In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, baking soda, and salt until well combined and lump-free.1 cup all-purpose flour, 1½ teaspoon baking powder, 3 tablespoon white granulated sugar, plus 1 teaspoon sugar for topping, ½ teaspoon Kosher or fine sea salt, ½ teaspoon baking soda
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In a separate medium bowl, whisk together the room-temperature buttermilk, egg, and the melted butter. Slowly incorporate the slightly cooled melted butter to ensure it doesn’t cook the egg. Pour this wet mixture into the bowl with the dry ingredients and stir gently until just combined. The batter will be somewhat lumpy; avoid overmixing to keep it tender. Finally, fold in the fresh blueberries and lemon zest.¾ cup buttermilk, room temperature, 1 large egg, room temperature, 2 tablespoon unsalted butter, melted and slightly cooled, plus 1 tablespoon for the skillet, 1 cup blueberries, ½ teaspoon lemon zest
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Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 1 tablespoon of butter to the hot pan and swirl it around to coat the bottom and sides thoroughly. Immediately pour the prepared pancake batter into the skillet and gently smooth the top with an offset spatula or the back of a spoon. Sprinkle the top evenly with the reserved 1 teaspoon of sugar for an extra caramelized finish.
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Return the skillet to the preheated oven and bake for approximately 20-25 minutes, or until the pancake is beautifully golden brown, puffed up, and cooked through. To check for doneness, a wooden skewer or toothpick inserted into the center should come out clean. Remove from the oven and let it cool in the pan for 5-10 minutes before slicing. Dust with powdered sugar and serve warm with maple syrup, extra butter, or any other desired toppings.maple syrup, butter or powdered sugar for serving
Notes
- I use a cast-iron skillet for even heating and superior caramelization, but any non-stick (oven-safe) 10-inch skillet will work.
- If using frozen blueberries, there’s no need to thaw them. To prevent them from sinking, toss them in a tablespoon of flour before adding to the batter.
- Store leftovers tightly wrapped in the fridge for up to 3 days. Reheat gently in the oven or toaster oven for best texture.
- Ensure all cold ingredients, especially buttermilk and egg, are at room temperature for optimal batter consistency and rise.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.