Lemon Blueberry Oven Pancake: Easy Skillet to Oven Breakfast!

Forget standing over the stove flipping pancake after pancake — this Lemon Blueberry Oven Pancake does all the work for you!

Bright lemon flavor and juicy blueberries come together in one big, fluffy oven baked pancake that feeds the whole family at once.

It’s the lazy weekend or summer breakfast upgrade your mornings have been waiting for!

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Lemon Blueberry Oven Pancake

This lemon blueberry oven pancake bakes up fluffy and golden with zero flipping required — breakfast for the whole family in one pan!

Prep Time10 minutes minutes

Cook Time5 hours hours 15 minutes minutes

Servings - 8 servings

Ingredients 

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• 4 T butter divided
• 1/2 cup milk
• 4 large eggs
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1/2 cup flour gluten-free if needed
• 3 Tbsp white sugar
• 1/4 tsp salt
• 1 cup blueberries
• syrup or powdered sugar garnish

Instructions

• Preheat the oven to 450 F.
• In a mixing bowl, whisk together 2 Tbsp melted butter, milk, eggs, lemon juice, vanilla, and lemon zest. Then add the flour, sugar, and salt. Whisk well until batter is smooth.
• Melt 2 Tbsp butter on a cast iron skillet or oven-proof skillet. Add the blueberries to the melted butter and let simmer for 1-2 minutes. Pour the prepared batter over the top.
• Transfer the cast iron skillet or oven-proof skillet with blueberries and batter to the preheated oven. Bake for 15 to 18 minutes, or until the pancake is golden brown and set in the middle.
• Let cool slightly before slicing and serving with a dusting of powdered sugar or a drizzle of maple syrup. Enjoy!