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–+ servings
Lemon Blueberry Skillet Pancake

Lemon Blueberry Skillet Pancake for a Cozy Breakfast Delight

Delight in this Lemon Blueberry Skillet Pancake, a perfect breakfast treat bursting with flavor and fluffiness.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Base
  • 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
For the Zesty Flavor
  • 2 tablespoons Meyer lemon juice regular lemon juice can be used but may be more acidic
For the Fruity Twist
  • 1 cup fresh blueberries frozen blueberries can be used if fresh are unavailable

Equipment

  • Cast iron skillet
  • Mixing bowls
  • Whisk
  • spatula
  • Oven

Method
 

Step-by-Step Instructions for Lemon Blueberry Skillet Pancake
  1. Begin by preheating your oven to 425°F (220°C). Place a cast-iron skillet inside to warm up.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk together milk, eggs, melted butter, and Meyer lemon juice until smooth.
  4. Gently pour the wet mixture into the dry ingredients, stirring just until combined without overmixing.
  5. Fold in the blueberries carefully into the batter.
  6. Remove the hot skillet from the oven and add melted butter, swirling to coat the base.
  7. Pour the batter into the skillet and bake for 20 to 25 minutes until puffed and golden brown.
  8. Let the pancake cool for a few minutes. Slice in the skillet and serve warm with toppings.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

This pancake is best enjoyed fresh but can be stored in the fridge for up to three days.

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