Description
A fluffy oven-baked pancake bursting with juicy blueberries and zesty lemon. Perfect for brunch, breakfast, or a cozy weekend treat.
Ingredients
Scale
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1/2 cup fresh blueberries
- 2 tablespoons unsalted butter
- 1 tablespoon powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat.
- In a bowl or blender, combine eggs, milk, flour, vanilla, and lemon zest until smooth.
- Carefully remove the hot skillet, add butter, and swirl to coat the pan.
- Pour in the batter, then scatter blueberries evenly over the top.
- Bake for 18–22 minutes, until puffed and golden around the edges.
- Dust with powdered sugar, add extra berries, and serve immediately.
Notes
Best enjoyed fresh from the oven. Leftovers can be stored in the fridge for up to 2 days and reheated at 325°F (160°C). Delicious with maple syrup, whipped cream, or lemon curd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American