Name: Lemon Blueberry Skillet Pancake for a Cozy Breakfast Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup all-purpose flour (substitute with gluten-free flour for gluten-free option); 2 tablespoons granulated sugar (can reduce for lower sugar content); 1 tablespoon baking powder (no substitutes necessary); 1 pinch salt (essential for balance); ¾ cup milk (substitute with almond milk for dairy-free); 2 large eggs (can be replaced with flaxseed meal or banana for vegan option); 2 tablespoons melted butter (can switch to coconut oil for dairy-free); 2 tablespoons Meyer lemon juice (regular lemon juice can be used but may be more acidic); 1 cup fresh blueberries (frozen blueberries can be used if fresh are unavailable)

The sizzle of batter hitting a hot skillet is a sound that instantly sparks joy in my kitchen. Today, I’m excited to share my Easy Lemon Blueberry Skillet Pancake, a vibrant twist on the classic pancake that’s perfect for those snug mornings when you crave something special without the hassle. This delightful breakfast not only fills your home with a comforting aroma but also delivers an effortless way to enjoy fluffy, golden perfection. With crisp edges and a soft, pillowy center bursting with juicy blueberries and zesty Meyer lemon, this skillet pancake will have everyone coming back for seconds. Plus, it’s so easy to whip up that you’ll feel like a pro in no time, making it an excellent choice for leisurely brunches or even a surprise breakfast for loved ones. Ready to elevate your breakfast game? Let’s dive into this deliciously simple recipe!

Why is this pancake a breakfast favorite?

Fluffy Perfection: This Lemon Blueberry Skillet Pancake boasts a delightful balance of crispy edges and a soft, airy center, guaranteeing a joyful bite every time.

Quick and Simple: With just a few ingredients and easy steps, you can whip up this crowd-pleaser in no time, perfect for those busy mornings.

Citrusy Twist: The infusion of zesty Meyer lemon not only brightens the flavor but also adds a refreshing element that elevates a traditional breakfast.

Versatile Options: Feel free to customize your pancake by switching out blueberries for fresh raspberries or strawberries or experimenting with gluten-free flour for dietary needs. For an equally delightful breakfast, try pairing it with Fluffy Blueberry Pancakes Breakfast or a warm bowl of Lemon Lentil Soup.

Impressive Presentation: Serving this pancake straight from the skillet not only makes for a stunning centerpiece but also invites everyone to share in the delicious experience together.

Lemon Blueberry Skillet Pancake Ingredients

For the Pancake Base

All-Purpose Flour – Provides structure to the pancake; substitute with gluten-free flour for a gluten-free option.
Granulated Sugar – Adds a touch of sweetness; you can reduce the amount to lower sugar content.
Baking Powder – This leavening agent helps the pancake rise; no substitutes necessary.
Salt – Enhances the flavor and is essential for balance.
Milk – Adds moisture and richness; substitute with almond milk for a dairy-free version.
Large Eggs – Binds the ingredients and adds fluffiness; can be replaced with flaxseed meal or a ripe banana for a vegan option.
Melted Butter – Contributes moisture and flavor; retain as is or switch to coconut oil for a dairy-free alternative.

For the Zesty Flavor

Meyer Lemon Juice – Imparts a delightful zesty flavor; regular lemon juice can be used but may be more acidic than Meyer lemon.

For the Fruity Twist

Fresh Blueberries – These juicy gems are the star of the dish; frozen blueberries can be used if fresh are unavailable.

Unlock the deliciousness of this Lemon Blueberry Skillet Pancake and get ready for a breakfast experience like no other!

Step‑by‑Step Instructions for Lemon Blueberry Skillet Pancake

Step 1: Preheat the Oven and Skillet
Begin by preheating your oven to 425°F (220°C). While the oven heats, place a cast-iron or oven-safe skillet inside to warm up. This ensures that your skillet is hot enough to create the perfect crispy edges on your delicious Lemon Blueberry Skillet Pancake once you pour in the batter, helping it rise beautifully during baking.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, and a pinch of salt. Make sure these dry ingredients are well combined, appearing fluffy and evenly mixed. This step is vital to achieving the light texture of your pancake, so don’t skip on whisking well.

Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together ¾ cup of milk, 2 large eggs, 2 tablespoons of melted butter, and 2 tablespoons of Meyer lemon juice. Ensure the mixture is smooth and fully combined, and let the zesty aroma of the lemon juice invigorate your senses. This wet mixture adds richness and a citrusy flair to your Lemon Blueberry Skillet Pancake.

Step 4: Combine Wet and Dry Ingredients
Gently pour the wet mixture into the bowl with the dry ingredients, stirring just until combined. It’s okay to leave a few lumps for a fluffier texture; overmixing will lead to a denser pancake. You want a batter that is slightly lumpy but cohesive, offering a delightful blend of textures in your skillet pancake.

Step 5: Fold in the Blueberries
Carefully fold in 1 cup of fresh blueberries into the batter, ensuring they are evenly distributed but not crushed. The bright, juicy blueberries will burst during baking, creating little pockets of sweetness throughout your Lemon Blueberry Skillet Pancake. This step brings vibrant color and flavor to your breakfast creation.

Step 6: Prepare the Skillet
Once your oven-safe skillet is piping hot, carefully remove it from the oven (use oven mitts!). Immediately add 2 tablespoons of melted butter, swirling it around to coat the bottom and edges. The sizzling butter will help your pancake get that golden crust, so be sure to spread it evenly before pouring in the batter.

Step 7: Bake the Pancake
Pour the pancake batter into the hot, buttery skillet, spreading it evenly. Place the skillet back in the preheated oven and bake for 20 to 25 minutes, or until the pancake is puffed up and the edges turn a beautiful golden brown. You’ll know it’s done when a toothpick inserted in the center comes out clean, signaling a delightful, fluffy pancake.

Step 8: Cool and Serve
Once baked, carefully remove the skillet from the oven and allow the pancake to cool for a few minutes. Slice it right in the skillet, and serve warm, topped with your favorite accompaniments like maple syrup, powdered sugar, or additional blueberries. This Lemon Blueberry Skillet Pancake is best enjoyed straight from the oven, captivating hearts and appetites alike!

Make Ahead Options

These Lemon Blueberry Skillet Pancakes are the perfect solution for busy mornings! You can prepare the batter up to 24 hours in advance and store it in the refrigerator to save time. Simply whisk together the dry ingredients and keep them in one bowl, while the wet ingredients can be combined in another. When you’re ready to bake, just mix the two bowls, fold in the blueberries, and pour the batter into the hot skillet. A great tip to maintain the pancake’s lightness is to avoid overmixing—this ensures it remains fluffy and delicious. Enjoy the delightful taste of homemade pancakes with minimal morning effort!

How to Store and Freeze Lemon Blueberry Skillet Pancake

Fridge: Store leftover pancake slices in an airtight container for up to 3 days. This keeps them fresh and delicious for your next breakfast treat.

Freezer: For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months, ideal for quick breakfasts on busy mornings.

Reheating: When you’re ready to enjoy, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or warm them in the microwave for 30-60 seconds until heated through.

Serving Tip: Pair reheated pancake with maple syrup or a dusting of powdered sugar for that fresh-out-of-the-oven taste, enhancing your Lemon Blueberry Skillet Pancake experience!

Expert Tips for Lemon Blueberry Skillet Pancake

Avoid Overmixing: A few lumps are your friends! Overmixing can lead to a dense pancake, so stir just until combined.

Perfect Preheat: Ensure your skillet is hot before adding the batter; this creates that delightful crispy edge on your Lemon Blueberry Skillet Pancake.

Zesty Addition: Want more lemon flavor? Adding a teaspoon of lemon zest to the batter intensifies the citrus profile and brightens each bite.

Fruit Alternatives: If fresh blueberries aren’t available, feel free to substitute with frozen berries or experiment with raspberries for a different twist.

Servings: This pancake is best enjoyed fresh, but if you have leftovers, store them in an airtight container, and they’ll keep well in the fridge for up to three days.

What to Serve with Lemon Blueberry Skillet Pancake

There’s nothing quite like transforming your breakfast spread into a delightful feast for the senses.

Greek Yogurt: Creamy and tangy, it adds richness and balances the sweetness of the pancake. A dollop on top can elevate your meal to a new level.
Maple Syrup: A classic choice that enhances the lemony and berry flavors, drizzle it generously for a sweet touch that’s hard to resist.
Fresh Fruit Salad: A refreshing medley of seasonal fruits brightens your plate, adding a burst of color and freshness that complements the pancake’s flavors.
Whipped Cream: Light and fluffy, it creates a dreamy contrast to the warm pancake, making every bite feel like a decadent dessert.
Hot Tea or Coffee: Sip a steaming cup alongside your pancake for a cozy experience. The warmth balances the citrus, turning breakfast into a comforting ritual.
Nut Butter: A spread of almond or peanut butter adds a nutty richness, giving a satisfying contrast to the fluffy pancake and fresh blueberries.
Powdered Sugar: A light dusting provides a sweet finish, instantly transforming your skillet pancake into a beautiful presentation.

Lemon Blueberry Skillet Pancake Variations

Feel free to explore these delightful twists that’ll elevate your pancake experience!

Gluten-Free: Swap all-purpose flour for a gluten-free flour blend; just adjust the liquid slightly for the best consistency. A nutty flavor can come through beautifully!
Vegan: Substitute eggs with mashed banana or flaxseed meal, and use almond milk instead. You’ll still get that soft, fluffy texture you adore.
Berry Medley: Mix in a combination of fresh fruits like raspberries or strawberries. This delightful medley adds both vibrant colors and unique flavors!
Nutty Crunch: Fold in a handful of chopped walnuts or pecans before baking for a satisfying crunch. The earthy tones will beautifully complement the fruity blueberry and lemon zest.
Lemon Zest Boost: For even more citrus goodness, add a teaspoon of lemon zest to the batter. It’ll brighten every bite and send your taste buds dancing!
Spicy Kick: If you’re feeling adventurous, sprinkle in a dash of cinnamon or nutmeg for warm spice notes. It’s a lovely contrast to the tartness of the lemon.
Savory Twist: Replace blueberries with sautéed spinach and feta for a savory breakfast option. This creates a new masterpiece perfect for brunch gatherings.
Lemon Cream Topping: Whip up some lemon-flavored whipped cream to dollop on top when serving. It’s like adding a sweet cloud of sunshine to your breakfast!

For a cozy addition to your breakfast table, consider pairing this pancake with a delicious side of warm Lemon Lentil Soup or finish off with some delightful Fluffy Blueberry Pancakes Breakfast. Let your creativity shine in the kitchen!

Lemon Blueberry Skillet Pancake Recipe FAQs

What kind of blueberries should I use?
Fresh blueberries are ideal for this recipe, as their juiciness enhances the pancake flavor. However, frozen blueberries can work in a pinch; just be sure to add them straight from the freezer without thawing to avoid excess moisture.

How should I store leftover pancakes?
Store leftover pancake slices in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and delicious, perfect for warming up later or enjoying as a quick breakfast treat!

Can I freeze the Lemon Blueberry Skillet Pancake?
Absolutely! To freeze, wrap individual slices in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. When you’re ready to enjoy, just reheat in the oven at 350°F (175°C) for about 10-15 minutes or microwave for 30-60 seconds until warmed through.

What can I do if my pancake sticks to the skillet?
If your skillet isn’t properly greased or preheated, the pancake might stick. To prevent this, ensure you add melted butter to the hot skillet before pouring in the batter. If it does stick, run a thin spatula gently around the edges to loosen it.

Can I substitute the eggs in this recipe?
Yes, if you’re aiming for a vegan option, you can substitute the eggs with 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water (let it sit for 5 minutes to thicken). This keeps your Lemon Blueberry Skillet Pancake fluffy while accommodating dietary preferences.

How can I make this pancake gluten-free?
To adapt this recipe for a gluten-free diet, substitute all-purpose flour with a gluten-free flour blend. You might need to add a splash more milk, as gluten-free flour can absorb more liquid than regular flour. Just keep an eye on the batter’s consistency!