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!
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.
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!
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!
Lemon Blueberry Skillet Pancakes Recipe
- 1 Blueberries Divided
- 1 All-Purpose Flour Divided
- 0.5 Lemon Zest
- 1 Granulated Sugar
- 0.5 Salt
- 0.5 Baking Powder
- 0.25 Baking Soda
- 3 Unsalted Butter Divided
- 0.75 Buttermilk
- 0.25 Milk
- 1 Egg
- 0.5 Pure Vanilla Extract
- Powdered Sugar
- Whipped Cream
- Preheat oven to 375°F.
- Place a medium cast iron skillet in the oven and let it preheat for about 5 minutes.
- In a small bowl, mix the blueberries with 2 tablespoon of flour until well-coated; set aside.
- In a medium bowl, mix together the remaining flour with the lemon zest, sugar, salt, baking powder and baking soda; set aside.
- 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.)
- Fold half of the blueberries into the batter.
- Remove the skillet from the oven and add the remaining 1 tablespoon of butter; brush evenly around bottom of skillet.
- Using a spatula, spread the pancake batter evenly into the skillet. Gently press remaining half of the blueberries into the top of the batter.
- Bake for 20-25 minutes, or until light golden brown.
- Allow pancake to cool slightly; dust with powdered sugar and top with whipped cream and extra blueberries (optional) before serving.