Giant Cast Iron Blueberry Pancake

Serves 6
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Cast Iron Blueberry Pancake
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cast iron skillet

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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


  1. 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.
  2. In a medium-large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, buttermilk, and syrup.
  4. Stir the wet ingredients into the dry ingredients and mix until just combined and no dry flour is showing.
  5. Pour in 2 tablespoons of melted butter along with most of the blueberries (save a few for dotting on top) and the lemon zest.
  6. 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.
  7. 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.
  8. 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!

Nutrition Info