Lemon Blueberry Skillet Pancakes Recipe - Food Fanatic
Print

Lemon Blueberry Skillet Pancakes Recipe

Embed
    6 Servings

Ingredients

  • 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

Directions

  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.
Lemon blueberry skillet pancakes photo