Name: Golden Blueberry Buttermilk Skillet Pancake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/4 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 4 tablespoons unsalted butter, divided; 1 1/4 cups buttermilk; 2 large eggs, separated; 1 1/2 cups blueberries, plus extra for serving; Maple syrup, for serving

Golden Blueberry Buttermilk Skillet Pancake

Course: Breakfast

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Dive into the enchantment of the “Golden Skillet Blueberry Buttermilk Pancake.” This delightful dish harmonizes the tenderness of skillet-baked pancakes with bursts of vibrant blueberries, delivering an unforgettable and delicious experience.
Amidst the gentle aroma of kosher salt and sugar, 1 1/4 cups of all-purpose flour blend with 2 tablespoons of sugar and 2 teaspoons of baking powder, creating the base for this spectacular dish.
Butter and delicate buttermilk, about 1 1/4 cups, complement the mix, forming a texture that bestows exceptional softness and aroma upon these pancakes.
The prepared batter is then enriched with whipped egg whites from 2 large eggs, lending lightness and fluffiness to the dish.
Allowing the mixture to rest for 10 minutes for an extra infusion of flavor, and then adding fresh blueberries, around 1 1/2 cups, the pancake bakes in a preheated skillet for 25-30 minutes, creating a masterpiece of flavor and aroma.
The “Golden Skillet Blueberry Buttermilk Pancake” embodies a perfect balance of lightness and grandeur, ideal for a cozy breakfast or a sweet indulgence any time of day.

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, divided
1 1/4 cups buttermilk
2 large eggs, separated
1 1/2 cups blueberries, plus extra for serving
Maple syrup, for serving

Directions

Preheat Oven and Skillet: Position an oven rack in the upper third of the oven and preheat to 375°F. Place a 10-inch cast-iron skillet or oven-safe nonstick pan inside the oven to heat.
Combine Dry Ingredients: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.
Melt Butter and Mix Wet Ingredients: Melt 2 tablespoons of unsalted butter in a microwave-safe bowl. Combine the melted butter with 1 1/4 cups buttermilk. In the same bowl used for the buttermilk, separate 2 eggs, adding the egg yolks to the melted butter and whisking to combine.
Combine Wet and Dry Ingredients: Pour the buttermilk mixture into the flour mixture. Stir with a spatula until most of the flour is moistened. Add the egg whites to the batter and gently fold in until just incorporated. Avoid overmixing.
Rest the Batter: Set the batter aside and let it rest for 10 minutes.
Prepare Skillet: Take the preheated skillet out of the oven and add the remaining 2 tablespoons of unsalted butter, cut into 4 pieces. Swirl the pan until the butter melts, coating the bottom and sides evenly.
Add Batter to Skillet: Transfer the pancake batter to the skillet, spreading it out into an even layer.
Add Blueberries: Sprinkle 1 1/2 cups of blueberries evenly over the pancake batter.
Bake the Pancake: Bake the pancake in the preheated oven until it’s puffed and golden brown, typically for 25 to 30 minutes.
Serve: Slice the pancake into wedges and serve with additional blueberries and maple syrup.