Blueberry Skillet Pancake

I adore pancakes but I really hate the whole standing over the stove and flipping thing, only to serve a single person at a time ~ it’s too much work too early in the morning. So I’ve spent a lot of time coming up with better pancake ideas, like these Strawberry Sheet Pan Pancakes and my all time favorite Protein Pancake Bowls, for starters. And now my blueberry skillet pancake joins the group. It’s pancakes for the family, so much easier.

(Your kids will love this ~ ‘cake’ for breakfast!)

How blueberry skillet pancakes work (no flipping!)

This oven-baked pancake skips the stovetop entirely, here’s the idea:

1. You’ll need an oven-ready skillet to start ~ cast iron is perfect here. This recipe is designed for a 10″ skillet, which makes a thick, sliceable pancake that comfortably feeds six.
2. From there, it’s just pancake batter. I use a high-quality whole-grain protein mix (I adore Kodiak Power Cakes), but I’ve included a from-scratch option too ~ use whatever you prefer. Both versions work beautifully.
3. Preheat the skillet along with the oven, then carefully remove it and swirl in a pat of butter. Pour in the batter, scatter the blueberries over the top, and bake until puffed and golden.
4. Slice into wedges and serve warm with butter and maple syrup ~ simple, classic, and very satisfying.

blueberry skillet pancake variations I can’t wait to try

Ok, where to start? This oven baked pancake recipe can be adapted to all your faves…

• Make granola pancakes: just sprinkle granola over the top instead of blueberries.
• Use any flavored pancake recipe you love ~ I especially like Fluffy Pumpkin Pancakes and Lemon Poppy Seed Pancakes for starters.
• Use mini skillets like these for individual servings.

common questions

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Blueberry Skillet Pancake

5 from 1 vote

A thick, oven-baked blueberry pancake made in a single skillet ~ perfect for slicing and sharing, with tender pockets of berries and a classic pancake texture.

Print Recipe Rate Recipe

Prep Time:5 minutes minutes

Cook Time:18 minutes minutes

Total Time:23 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Equipment

• 10" cast iron skillet or other 10" oven-ready skillet

Ingredients

 

US CustomaryMetric

From a pancake mix

• 2 1/2 cups Kodiak Power Cakes pancake mix, Use the amount specified by your favorite mix to make 5-6 servings.
• 1 1/2 cups blueberries

From scratch

• 2¼ cups all-purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• ½ tsp salt
• 2 cups milk (or buttermilk for extra tenderness)
• 2 large eggs
• ¼ cup melted butter or neutral oil
• 1 tsp vanilla
• 1 1/2 cups blueberries

Instructions

From a mix

• Place your empty skillet in the oven and preheat to 375F.
• Whisk or stir together the Kodiak pancake mix with 2 1/2 cups water, mixing just enough to combine, but don't over beat. Small lumps are fine. (Or make your specific brand of pancake mix according to the package instructions for 5-6 servings.)
• When the oven has come to temperature remove the skillet (use mitts!) and swirl a tablespoon of butter into the hot pan. Pour in the batter and spread out gently if necessary. Top with the blueberries and press in lightly.
• Bake for 18–20 minutes, until puffed and lightly golden. Check the center and bake a few minutes longer if needed. Avoid overbaking, as the pancake can dry out.
• Slice into wedges and serve immediately with butter and maple syrup.

From scratch

• Place your empty skillet in the oven and preheat to 375F.
• Toss the dry ingredients together in a bowl. Whisk the wet ingredients together in a separate bowl. Fold the wet into the dry and mix until just combined.
• When the oven has come to temperature remove the skillet (use mitts!) and swirl a tablespoon of butter into the hot pan. Turn the batter into the pan and spread out gently if necessary. Top with the blueberries and press in lightly.
• Bake for 18–20 minutes, until puffed and lightly golden. Check the center and bake a few minutes longer if needed. Avoid overbaking, as the pancake can dry out.
• Slice into wedges and serve immediately with butter and maple syrup.

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Course: Breakfast

Cuisine: American

Author: Sue Moran

Keyword: blueberries, breakfast, pancakes, skillet

Nutrition

Calories: 356 kcal · Carbohydrates: 52 g · Protein: 10 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.3 g · Cholesterol: 85 mg · Sodium: 310 mg · Potassium: 426 mg · Fiber: 2 g · Sugar: 14 g · Vitamin A: 467 IU · Vitamin C: 4 mg · Calcium: 207 mg · Iron: 3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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