Forget making a million small pancakes. Make one giant one in a cast iron skillet! This one is packed with fresh blueberries and lemon! A super-easy summer breakfast!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons kosher salt
2 large eggs
1 1/3 cups buttermilk
1/4 cup maple syrup
1/4 cup butter, divided
1 cup fresh blueberries
1 lemon, zest only
Maple syrup and butter, for serving
- Preheat oven to 350˚F. Place a cast iron skillet in the oven to preheat with the oven. You should use at least a 10-inch skillet or a 12-inch skillet will make a thinner pancake.
- In a medium-large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together eggs, buttermilk, and syrup.
- Stir the wet ingredients into the dry ingredients and mix until just combined and no dry flour is showing.
- Pour in 2 tablespoons of melted butter along with most of the blueberries (save a few for dotting on top) and the lemon zest.
- Remove cast iron skillet from the oven (careful it’s hot) and place on stove over medium heat. Add 2 tablespoons of butter and melt. When butter is melted and bubbling, pour in pancake mixture. If you reserved a few blueberries, distribute them over the surface of the pancake.
- Cook pancake for a minute on the stovetop and then transfer back to the oven. Bake pancake for 18-20 minutes until it is set in the center and the edges are starting to brown. If you use a larger 12-inch skillet, baking time will be closer to 12-15 minutes.
- Remove pancake and let cool for a few minutes. Then carefully flip the pancake out onto a plate. Slice the pancake and serve with butter and syrup!