Description
An easy and hands-off breakfast recipe! Cook up an entire batch of blueberry almond pancakes in a single skillet for a cozy, deep-dish twist on a classic morning favorite.
Ingredients
- 1 cup all-purpose flour, fluffed, spooned, 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; ensure they are as dry as possible)
- ¼ cup sliced almonds
Instructions
- Preheat oven to 350°F. Spray a 9-inch cast iron skillet with oil and spread it evenly with a paper towel. Set aside.
- In a large bowl, stir together the flour, sugar, baking soda, baking powder, and lemon zest.
- In a separate bowl, whisk together the Greek yogurt, milk, egg, and almond extract until smooth.
- Combine the wet and dry ingredients, stirring until fully incorporated.
- Fold in ¾ cup of the blueberries and all of the sliced almonds.
- Scrape the batter into the prepared skillet and spread evenly. Scatter the remaining ¼ cup blueberries over the top.
- Bake for 25–30 minutes, or until a knife inserted in the center comes out clean.
- Let cool slightly, then slice and serve with syrup and extra blueberries if desired.
Notes
- Dry the blueberries well to avoid excess moisture in the batter.
- Some blueberries will sink during baking, but they add a wonderful texture to the base.
- This deep-dish method makes breakfast easy—no flipping required!
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 255
- Sugar: 13g
- Sodium: 209mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 49mg
