Lemon Blueberry Skillet Pancakes Recipe

David Dial | Spiced Blog

Lemon Blueberry Skillet Pancakes will bring brightness to your step. Lemon and blueberries top this one pan skillet pancake.

We love blueberries. Well, to be honest, we love all berries, but blueberries are a particular favorite around here.

In fact, one of the first things we did after moving into our new house is plant several varieties of blueberry bushes along the back fence. It took a couple of years, but those bushes are pretty darned happy now.

Every summer, I’m out there in the backyard fighting the chipmunks and birds for berries, but I wouldn’t have it any other way!

Lemon Blueberry Skillet Pancakes Photo

While those blueberry bushes in the backyard are nice, we eat way more berries than they can produce… at least right now. (In my head, my backyard will one day look like a berry farm.) So we usually hit up one of the local farms each summer and stock up on pick-your-own blueberries.

Then we come back, wash ‘em and separate them into quart-sized bags. I toss those bad boys in the freezer, and then we’ve got nice, huge blueberries all year long.

Lemon Blueberry Skillet Pancakes Picture

On weekdays, we often just toss a few blueberries on top of our cereal or yogurt, but on the weekends we like to treat ourselves a bit. Waffles and pancakes have been one of my favorites ever since childhood. The only downside is that they both tend to take a little extra time to make.

And I always run into the problem of what to do with the cooked pancakes while the rest of the pancakes are still cooking.

When I was a kid, my mom would hop up and down between bites to keep an eye on the pancakes. But c’mon… that’s no fun.

That’s where these lemon blueberry skillet pancakes come in!

Lemon Blueberry Skillet Pancakes Image

I love using my cast iron skillet. In fact, I can imagine a day where I use that skillet to make pancakes for breakfast, grilled cheese sandwiches for lunch, fajitas for dinner and then top it off with a giant skillet cookie.

How’s that for versatility? But back to these cast iron skillet pancakes.

No more having to stand there and watch for the batter to start bubbling. No more trying to keep half of the pancakes warm in the oven while the rest cook.

Say hello to pancake bliss! Just mix up the batter, pour it into a pre-heated cast iron skillet and toss it back in the oven. 20-25 minutes later, you’ve got a nice big skillet pancake waiting on you.

20-25 minutes gives you plenty of time to set the table, brew a pot of coffee and still catch the morning news. Nice and easy and delicious - that’s how we like to roll on weekend mornings!

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Lemon Blueberry Skillet Pancakes Recipe

    6 Servings


  • 1 cup Blueberries, Divided
  • 1 cup All-Purpose Flour, Divided
  • 1/2 teaspoon Lemon Zest
  • 1 tablespoon Granulated Sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 3 tablespoons Unsalted Butter, Divided
  • 3/4 cup Buttermilk
  • 1/4 cup Milk
  • 1 large Egg
  • 1/2 teaspoon Pure Vanilla Extract
For Optional Garnish:
  • Powdered Sugar
  • Whipped Cream
  • Blueberries


  1. Preheat oven to 375°F.
  2. Place a medium cast iron skillet in the oven and let it preheat for about 5 minutes.
  3. In a small bowl, mix the blueberries with 2 tablespoon of flour until well-coated; set aside.
  4. In a medium bowl, mix together the remaining flour with the lemon zest, sugar, salt, baking powder and baking soda; set aside.
  5. In another small bowl, melt 2 tablespoon of the butter and whisk together with the remaining liquid ingredients (buttermilk, milk, egg and vanilla). Add the liquid ingredients to the bowl with the dry ingredients; stir until just incorporated. (Tip: Take care not to overstir the batter.)
  6. Fold half of the blueberries into the batter.
  7. Remove the skillet from the oven and add the remaining 1 tablespoon of butter; brush evenly around bottom of skillet.
  8. Using a spatula, spread the pancake batter evenly into the skillet. Gently press remaining half of the blueberries into the top of the batter.
  9. Bake for 20-25 minutes, or until light golden brown.
  10. Allow pancake to cool slightly; dust with powdered sugar and top with whipped cream and extra blueberries (optional) before serving.


Cooking Method:
Cast Iron Cooking
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Related Recipes:
Cast Iron Cooking Recipes, Breakfast Recipes, Brunch Recipes, Baking Recipes, Baked Recipes, Lemon Recipes, Blueberry Recipes, Pancake Recipes, Easy Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: David Dial
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 54
Calories 174

% Daily Value*
Total Fat 7g
  Saturated Fat 4g
Sodium 296mg
Total Carbohydrate 22g
  Dietary Fiber 1g
  Sugars 4g
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
David Dial

About David

David is bringing up the guy quotient here on Food Fanatic, representing all things Grilling in a big way. On his own site, Spiced, David covers every kind of culinary adventure.

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