Blueberry Skillet Pancake
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.
Servings: 6
Equipment
- 10" cast iron skillet or other 10" oven-ready skillet
Ingredients
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.
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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