Description

A dramatic, oven-puffed pancake infused with lemon zest and sweet blueberries, baked in a hot skillet for a tender, flavorful brunch centerpiece.

Ingredients

Butter, unsalted – 4 tablespoons, divided (1 for skillet, 3 for batter)
Milk, whole or 2% – 1/2 cup (125 ml)
All-Purpose Flour – 1/2 cup (64 grams)
Large Eggs – 4, room temperature
Granulated Sugar – 3 tablespoons (43 grams)
Vanilla Extract – 2 teaspoons
Baking Powder – 1 tablespoon
Finely Chopped Blueberries – 1 cup (148 grams), frozen and thawed drained
Zest of 1 Lemon – freshly grated

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Instructions

Preheat oven to 450°F (230°C)
Melt 1 tablespoon butter in a cast-iron skillet in the oven until sizzling
In a blender, combine remaining butter, milk, eggs, sugar, vanilla, and lemon zest until smooth
Add flour and baking powder; blend until fully combined
Fold in drained blueberries (avoid overmixing)
Pour batter into hot skillet and immediately return to oven
Bake 18-20 minutes until puffed and golden
Serve immediately with maple syrup or whipped cream

Notes

Cast-iron skillet ensures even heat for proper rise
Non-dairy milk (like oat or almond) is suitable but adjust liquid volume slightly
Add extra sugar if using tart blueberries
Top with fresh blueberries and lemon slices as garnish

Prep Time: 10
Cook Time: 18
Category: Trend Recipes
Method: Baking
Cuisine: American