Invite spring to your breakfast table with this easy LEMON BLUEBERRY SKILLET PANCAKE!
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lemon blueberry skillet pancake

Course Breakfast
Servings 4 serings
Calories 278kcal
Author Heather Kinnaird

Ingredients

  • 1 cup of flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup of milk
  • 2 eggs
  • 2 Tbsp melted butter
  • juice from 1 meyer lemon
  • 1 cup of fresh blueberries

Instructions

  • preheat the oven to 425 degrees
  • place skillet into the oven while the oven warms
  • combine the flour, sugar, baking powder, and salt
  • whisk together the milk, eggs, melted butter, and lemon juice
  • pour wet ingredients over the dry, mix until combined, and then gently fold in the blueberries
  • pour batter into the pre-heated skillet
  • bake 20 minutes
  • cool 2 minutes, and then dust with powdered sugar

Nutrition

Calories: 278kcal | Carbohydrates: 38g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 103mg | Sodium: 401mg | Potassium: 299mg | Fiber: 1g | Sugar: 12g | Vitamin A: 415IU | Vitamin C: 3.5mg | Calcium: 140mg | Iron: 2mg