Skillet Blueberry Muffin Pancakes

Recipe by CookingONTheSide
READY IN: 20mins




  • In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
  • In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
  • Add the liquid ingredients to the dry, then stir just until a batter forms.
  • Gently stir in the blueberries. Set aside.
  • In a small bowl, mix together the brown sugar and cinnamon.
  • Heat a large skillet over medium.
  • Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
  • Do not crowd the pan, as the muffins will spread.
  • Sprinkle the top of each muffin with a bit of the topping.
  • Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
  • Use a spatula to flip and cook for another 2-4 minutes.
  • Repeat with remaining batter.
  • Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.