Deep Dish Pancakes with Blueberries and Almonds

Skip the griddle and enjoy the ease of oven-baked Deep Dish Pancakes with Blueberries and Almonds. This breakfast bake combines the fluffy texture of classic pancakes with the golden, crisp edges of a skillet dish. Bursting with juicy blueberries and the nutty crunch of sliced almonds, this one-skillet wonder is perfect for lazy weekends or feeding a hungry brunch crowd—without flipping a single pancake.

Why You’ll Love This Recipe

• Hands-off cooking: No flipping required—just mix, pour, and bake.

• One-pan simplicity: Everything comes together in a single skillet for easy cleanup.

• Bursting with flavor: Tart lemon zest, sweet blueberries, and nutty almonds make each bite pop.

• Perfect texture: A golden, crisp exterior with a soft and fluffy interior.

• Balanced and filling: Thanks to Greek yogurt and almonds, this breakfast keeps you satisfied.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour (fluffed, spooned, and leveled)

• 2 tablespoons sugar

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• Zest from ½ a lemon

• ¾ cup Greek yogurt

• ½ cup milk

• 1 large egg

• ½ teaspoon almond extract

• 1 cup blueberries (reserve ¼ cup for topping; make sure they’re dry)

• ¼ cup sliced almonds

Directions

1. Preheat the oven to 350°F. Lightly grease a 9-inch cast iron skillet with oil and spread evenly using a paper towel. Set aside.

2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and lemon zest.

3. In a medium bowl, combine the Greek yogurt, milk, egg, and almond extract. Stir until smooth.

4. Add the wet ingredients to the dry ingredients and mix until fully combined.

5. Fold in ¾ cup of the blueberries and all the sliced almonds.

6. Pour the batter into the prepared skillet and spread it out evenly. Scatter the remaining ¼ cup of blueberries over the top.

7. Bake for 25–30 minutes, or until a knife inserted in the center comes out clean.

8. Let it rest for a few minutes before slicing into wedges. Serve warm with syrup and extra blueberries.

Servings and timing

This recipe serves 4.

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Berry swap: Try raspberries, blackberries, or chopped strawberries in place of blueberries.

• Add citrus: Add a tablespoon of lemon juice for extra tang.

• Chocolate twist: Mix in white chocolate chips for added sweetness.

• Make it gluten-free: Use a 1:1 gluten-free flour blend.

• Go dairy-free: Substitute Greek yogurt and milk with plant-based alternatives like almond or oat yogurt and milk.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze individual portions wrapped tightly for up to 2 months.

• Reheat: Warm in the microwave for 30–60 seconds or in a 300°F oven until heated through.

FAQs

Can I make this without a cast iron skillet?

Yes. Use a 9-inch oven-safe baking dish or cake pan, though a cast iron skillet provides the best texture.

Why do the blueberries sink to the bottom?

Blueberries are heavy and will naturally settle. Drying them well helps, and the dish still turns out with great texture and flavor.

Can I use frozen blueberries?

Yes, but thaw and pat them dry first to avoid excess moisture in the batter.

Can I double this recipe?

Absolutely. Use a larger skillet or a 9×13 baking dish and adjust the baking time by an extra 5–10 minutes.

Is this recipe suitable for meal prep?

Yes. Slice into portions and store in the fridge or freezer for a quick breakfast option.

Can I make this with whole wheat flour?

Yes, but it will have a slightly denser texture. You can also use a half-and-half mix of all-purpose and whole wheat flour.

How do I know when it’s fully baked?

Insert a knife or toothpick into the center; it should come out clean with no wet batter.

Can I make it sweeter?

Yes. Add an extra tablespoon of sugar or serve with maple syrup, honey, or powdered sugar.

What’s the best way to serve this?

With warm maple syrup, a dollop of yogurt, or a dusting of powdered sugar and fresh fruit.

Does the almond extract overpower the flavor?

Not at all. It adds a subtle nuttiness that pairs beautifully with the almonds and blueberries.

Conclusion

Deep Dish Pancakes with Blueberries and Almonds bring all the joy of traditional pancakes with none of the fuss. With its fluffy texture, sweet-tart flavor, and beautiful presentation, this skillet-baked breakfast is a guaranteed crowd-pleaser. Whether for brunch, meal prep, or a lazy weekend morning, this recipe makes breakfast feel just a little more special.