Blueberry Pancake in cast iron skillet
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Skillet Blueberry Pancake

I love pancakes, but I don't want to stand over a griddle. This is a delicious recipe for a skillet blueberry pancake that comes together fast!
Prep Time15 mins
Cook Time40 mins
Course: Breakfast
Servings: 4 servings


  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 cup milk
  • 2 tbsp butter, melted and cooled for a bit (plus another tbsp for the skillet)
  • 3 tbsp sugar (plus some for sprinkling)
  • 1/2 tsp salt
  • 1 egg at room temp
  • 1 cup (or so) of blueberries


  • Preheat oven to 375. Place a 10-inch cast iron skillet (or another oven-proof skillet) in the oven to warm up with the oven.
  • In a bowl whisk together flour, sugar, baking powder, and salt. In another bowl, mix together the melted butter, milk, and egg. Then combine the flour and egg mixtures together until just combined. Don't over mix!!
  • Take the skillet out of the oven and swirl a tablespoon on butter in the pan coat. Pour in batter and smooth evenly skillet. Sprinkle those blueberries in the batter, then sprinkle sugar on top.
  • Bake in the preheated oven until golden (about 25 minutes). Sprinkle with confectioners sugar for serving (if you are feeling fancy). Serve with syrup and your breakfast meat of choice.


adapted from a recipe found in Martha Stewart.