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!
Servings - 8 servings
Ingredients
- 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!