Skillet Blueberry Oven Pancake
Breakfasts in our house used to be a leisurely affair, at least on the weekends. We’d wake up, snuggle with Clara and sort of lounge about until we made our way downstairs to cook. These days, Clara comes in our room when she wakes up, and we’re lucky if we get a quick snuggle before she tells us how hungry she is. The last thing Eric and I usually talk about on Friday nights is what we’ll make for breakfast the next day. When we wake up with a plan, the morning always goes more smoothly. Of course, knowing we’ll be getting doughnuts from our favorite local shop is always a good way to wake up, too.
Saturday night, we were discussing what we’d have for breakfast when I mentioned this blueberry oven pancake. Knowing our girl would wake up ready to eat the next morning, I thought this quick recipe would be a winner. Obviously it was since I’m writing about it now. This pancake comes together quickly and doesn’t require the usual act of standing at the griddle flipping multiple pancakes. Lazy Sunday win, for sure! Once the batter is mixed up, it’s poured into a hot skillet and topped with blueberries. The whole thing bakes for 20 minutes, preferably while you enjoy a cup of coffee, and then you’ve got breakfast ready to go. It’s fluffy and light, and it’s perfect with a dusting of confectioner’s sugar and a drizzle of maple syrup. We may only be halfway through the week, but here’s to the weekend!
- COOK TIME:
- YIELD: 4-6 servings
⅔ cup all-purpose flour
¼ cup whole wheat flour
3 tablespoons plus 1 teaspoon sugar, divided
1½ teaspoons baking powder
½ teaspoon kosher salt
1 teaspoon lemon zest
3 tablespoons unsalted butter, divided
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
Confectioner’s sugar, for dusting
Maple syrup, for serving
Heat oven to 375º and place a 10-12-inch skillet in the oven while it heats.
Whisk together the flour, 3 tablespoons of sugar, baking powder, salt, and lemon zest. Melt 2 tablespoons of butter. In a liquid measuring cup, whisk together the buttermilk, vanilla, egg and melted butter. Pour the wet ingredients into the dry and whisk until just combined.
Remove the skillet from the oven and add the remaining tablespoon of butter, swirling to coat the bottom and sides of the pan. Pour in the batter and smooth the top with a spatula. Sprinkle the blueberries evenly over the batter, then sprinkle the top with the remaining teaspoon of sugar.
Bake until golden brown and cooked through, 20-25 minutes. Allow to cool 5 minutes, then dust the top with confectioner’s sugar, slice into wedges, and serve with maple syrup.