Skillet Blueberry Pancake

Serves: Eight | Prep: 20 min | Cook: 25 min

Ingredients:

Skillet Blueberry Pancakes:
1 1/4 cups all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp butter, divided
1 1/4 cup buttermilk
2 eggs
1/2 tsp vanilla extract
1 1/2 cups fresh blueberries

Directions:
Preheat oven 375F/190C. Place a Cast Iron Skillet inside to heat while you prepare the batter.

Melt 2 tablespoons of butter and set aside.

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt together.

In a separate bowl, whisk the buttermilk, melted butter, eggs, and vanilla until well combined. Gently fold the dry ingredients into the wet mixture, stirring just until incorporated—do not overmix. Let the batter rest for 10 minutes.

Once the oven is fully preheated, carefully remove the hot skillet. Add the remaining 2 tablespoons of butter, swirling it around to coat the bottom and sides.

Pour the batter into the skillet and spread it into an even layer. Sprinkle the fresh blueberries over the top and bake for 25–30 minutes, or until the edges are golden brown.

Finish with a dusting of powdered sugar, slice, and enjoy!

More Delicious Recipes:
Sheet Pan Chocolate Chip Pancakes
Buttermilk Pancakes
Crepes
Blueberry Lemon Mascarpone Bread Pudding
Blueberry Crumble Muffins
Sheet Pan Blueberry Lemon Pancakes