Description
A puffy, oven-baked pancake that’s crispy on the edges and soft in the center, topped with juicy blueberries and a bright lemon zest. Perfect for a special breakfast or brunch.
Ingredients
Scale
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Powdered sugar for dusting
- Maple syrup for serving
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe skillet in the oven while it preheats.
- In a blender, combine eggs, milk, flour, vanilla extract, salt, and sugar. Blend until smooth, about 30 seconds. Set aside.
- Carefully remove the hot skillet from the oven and add butter, swirling to melt and coat the pan.
- Pour the batter into the hot skillet. Sprinkle blueberries evenly over the batter, then drizzle lemon juice and lemon zest on top.
- Bake for 15–18 minutes, until the pancake is puffed and golden brown around the edges.
- Remove from oven, dust with powdered sugar, and serve immediately with maple syrup on the side.
Notes
For a dairy-free version, substitute oat milk and use coconut oil instead of butter. The pancake will deflate quickly, so serve right away for the best presentation.
Nutrition
- Calories: 320
- Sugar: 16g
- Fat: 15g
- Carbohydrates: 38g
- Protein: 9g