breakfast · cooking

Blueberry Muffin Pancakes

So imagine the fluffy innards of a blueberry muffin but made in a skillet? Oh yeah, this is worth the time! But first you have to get the blueberries:

Walker is turning into a great picker and he can get the low berries! Although he eats as many as he puts into the bucket 😉

The berries have done well. Without harsh heat this summer, the berries are ripening and not wilting:

He wasn’t happy when he found out that our haul last night wasn’t for him to sit and eat in the back yard (like he normally gets to do). I had plans though! He got the strawberry though….

I tucked the berries in the refrigerator over night (I did not wash them). When I got up this morning I made a batch of skillet pancakes for everyone. I got to use my turkey eggs once again. I am really hooked on them, although I have found the shells are much harder to crack than chicken eggs!

Blueberry Muffin Pancakes


  • 2 cups white whole wheat flour
  • ½ cup organic granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • Zest of 1 lemon
  • 1 cup milk (dairy or non-dairy unsweetened)
  • 1 large egg, preferably locally raised
  • 2 Tbsp sunflower oil
  • 1 tsp pure vanilla extract
  • 1 cup fresh blueberries

Topping –

  • 2 Tbsp organic granulated sugar
  • 2 tsp ground cinnamon

Also –

  • Sunflower oil for cooking
  • Pure maple syrup for topping


Heat a large non-stick skillet over medium heat. Mix the topping together in a small bowl.

Whisk the flour through lemon zest in a large mixing bowl. In a small mixing bowl whisk the milk through vanilla together. Add to the dry, stir till just combined. Fold in the blueberries gently.

Drizzle a bit of oil in the skillet, turn down to medium-low and add ¼ cup scoops of the batter to the pan, 3 to 4 scoops at a time, depending on pan size. Sprinkle some of the topping on each pancake. Cover and cook for 6 minutes. Take off the lid, flip over and cook uncovered for 2 minutes.

Repeat till done. Serve hot with plenty of syrup!

Makes about 11 to 12 pancakes.


9 thoughts on “Blueberry Muffin Pancakes

    1. I had to look up that term – and yes, I would say they are similar. They are very light – and much higher than a pancake due to the large amount of baking powder, just like how scones have a lot. What is funny is I love doing scones in a skillet when camping 🙂

  1. Super jealous you get to pick blueberries! way to hot down here in TX this time of year…and the wrong soil. :/

    1. Although can garden in December 😀 Although I’ll admit – I cannot wait for wild blueberry picking in alpine, in the mountains, at the end of the month, when they are ripe 🙂

  2. YUM!!! I am also very jealous of your berries. I can’t get them going in my garden, but I may just have to buy some for this little wonder. Thanks for sharing!

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