These extra fluffy Deep Dish Pancakes are loaded with blueberries and lemon zest. This easy recipe requires no flipping and feeds a crowd!
These aren't just any pancakes. These are adapted from my Extra Fluffy Blueberry Almond Pancakes, which has ended up being one of the most popular recipes on my site. This is a mix between a traditional pancake and a Dutch Baby or German Pancake.
This is one of my go-to breakfast recipes for entertaining because it comes together quickly, requires very little effort, and will feed a crowd.
Reasons you'll โก this recipe
- No flipping! No standing over a hot oven or serving cold pancakes! Everything is ready at once, hot and fresh!
- Basic ingredients you probably already have on hand.
- Easy to customize based on the ingredients you have as well as your personal preferences.
Ingredients
This is a quick overview of some of the ingredients you might have questions or want to substitute.
- All Purpose Flour: fluffed, spooned, and leveled. This will also work with a high-quality gluten-free all-purpose flour like Cup 4 Cup.
- Sugar: Any granular variety, such as white sugar, brown sugar, or coconut sugar; you can also use a low-carb substitute, such as monk fruit.
- Greek Yogurt: this is "the" ingredient you can't miss. It adds an amazing fluffiness to the pancake. You can use plain or flavored Greek yogurt if you prefer.
How to Make Deep Dish Pancakes
- Heat oven to 350ยฐF. Spray a 9-inch cast iron skillet with oil, and spread 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 medium bowl, stir together the Greek yogurt, milk, egg, and almond extract.
- Mix the wet ingredients into the dry ingredients until completely combined.
- Fold ยพ cup of the blueberries and all of the sliced almonds into the mixture.
- Pour the pancake batter into the prepared pan. Scatter the remaining blueberries on the top.
- Bake for 25-30 minutes until a knife inserted in the middle of the pancake comes up clean.
- Serve with maple syrup and extra blueberries!
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Recipe FAQ
It is pretty close, but the difference is that with a Dutch baby, or German pancake the pan is preheated. So the batter is poured into a hot skillet making the crust a little crispy, while the top is soft.
Yes, this recipe will work in a 9x9 dish. You can also double the recipe and use a 9x13 pan.
Oven Baked Pancakes
Here's the rundown: these deep-dish pancakes are lighter than traditional pancakes: no butter, no oil, and very little sugar. Their secret weapon comes in the form of Greek yogurt, which gives them fluffiness.
Variations
- Blueberries, lemon zest and almond extract (as written)
- Dried cranberries and orange zest with vanilla extract
- Chopped Strawberries, lemon zest and vanilla extract
- Pineapple (remove as much liquid as possible) and coconut extract
- Raspberries, chocolate chips and vanilla extract
- Finely chopped apples, cinnamon and maple extract.
Other Pancake Recipes
- Cottage Cheese Pancakes (super fluffy + extra protein)
- Sheet Pan Protein Pancakes
- Bacon Pancakes
- Zucchini Chocolate Chip Pancakes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Deep Dish Pancakes with Blueberries and Almonds
Ingredients
- 1 cup all purpose flour fluffed, spooned, leveled
- 2 tablespoons sugar
- ยฝ teaspoon baking soda
- ยฝ teaspoon baking powder
- zest from ยฝ a lemon
- ยพ cup Greek yogurt
- ยฝ cup milk
- 1 large egg
- ยฝ teaspoon almond extract
- 1 cup blueberries reserve ยผ cup for the top of the pancakes; make sure they are as dry as possible
- ยผ cup sliced almonds
Instructions
- Heat oven to 350ยฐF. Spray a 9-inch cast iron skillet with oil, and spread 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 medium bowl, stir together the greek yogurt, milk, egg and almond extract.
- Mix the wet ingredients into the dry ingredients until completely combined.
- Fold ยพ cup of the blueberries and all of the sliced almonds into the mixture.
- Scrape into the prepared skillet. Scatter the remaining blueberries on the top.
- Bake for 25-30 minutes until a knife inserted in the middle of the pancake comes up clean.
- Serve with syrup and extra blueberries!
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Tips:
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
B says
Hi Denise,
Your recipes look awesome! Can we make this with some sort of egg-replacer? What would you recommend?
Denise says
Hi B! So I haven't personally tried this but I have had readers veganize this recipe. I believe they used flax eggs as a swap. However I can't speak to whether the flavor/texture is still OK. Let me know if you give it a try!
Cathy says
Have the recipes been tried dairyfree including dairy free yogert?
Denise says
Unfortunately not.
Kate Sotiro says
Hi! Can't wait to try these! I had a version in a restaurant that used sweet cream cheese along with the fillings. If I tried that, do you think I can substitute the cream cheese mixture for the yogurt? Any ideas? Thanks!!
Denise says
Hi Kate, unfortunately I have no idea...if you try it, I'd love to hear how it turns out! That sounds really delicious ๐
Kim says
Denise - could you go with GF flour in these?
Denise says
Hi Kim, unfortunately I haven't tried. Let me know if you give it a try!
Jennifer says
I made this today, but used a 9-inch cake pan since I don't have a small cast iron skillet--it worked out fine and bake time was the same. The only thing I thought was missing from this recipe is some salt, maybe 1/2 tsp? We thought this was a little bland, but I think salt would do the trick. Otherwise, great recipe!
Denise says
Awesome! Thanks for the feedback, Jennifer!
Paola says
Could i use coconut flour instead? Will the other ingredients measures change?
Denise says
Hi Paola, I had one reader use coconut flour in these and they unfortunately didn't work out for her.
Kelli says
Oh my gosh! It's 5 pm and I am considering making breakfast for dinner so that I can make this recipe. I adore blueberry pancakes! Pinned!
Denise says
Ha ha!! You could totally have breakfast for dinner ๐ Thanks for pinning!
Emily says
Looks amazing!! I only have a 10 inch cast iron skillet though, would that work if I reduce the cooking time a little?
Denise says
Thanks Emily! I think a 10-inch skillet would work just fine ๐ Just make sure to keep an eye on it so it doesn't overcook! Hope you like it!
Kelly says
Pancakes are our favorite and I love that you made a deep-dish version - such a great idea & so much easier than flipping a gazillion little ones!:) It looks amazing!!
marcie says
While I love pancakes, I think they're a bit high maintenance with all the flipping involved. ๐ This skillet pancake is the best idea, and you bet I'm going to try it. Blueberry Greek yogurt pancakes are my absolute fave!
Danielle says
I just made some blueberry pancakes a few weeks ago and was they were good, but they took fooorreeevvverr! I love that you made this into one deep dish pancake, it sounds so much easier and looks just as delicious!
Denise says
Ha ha I'm SO impatient in the morning! Flipping pancakes is just not my thing ๐ Thanks, Danielle!
Medha @ Whisk & Shout says
Deep dish pancakes? So delicious- fluffy and studded with berry goodness ๐
Denise says
Thanks, Medha! ๐
Ashley | The Recipe Rebel says
This is totally happening here sometime soon. We are breakfast food fanatics and my girls LOVE blueberries! Gorgeous!
Denise says
I hope you like them, Ashley! For some reason Kai hates pancakes (!!can he actually be related to me??!!), I need to keep working on him ๐
Jess @ What Jessica Baked Next says
This deep-dish pancake is gorgeous, Denise! Love this idea, definitely an easier way to make pancakes. ๐
Denise says
So easy! Thanks, Jess!
Sarah @Whole and Heavenly Oven says
Wait, did you just seriously say DEEP-DISH blueberry pancakes?? Where have these been my entire life? This is so.freaking.genius Denise!
Denise says
Haha! Maybe I could call them 'skillet' but I liked 'deep dish' better...more dramatic ๐ Thanks, Sarah!
Olivia - Primavera Kitchen says
Wow what a clever idea, Denise! This blueberry almond version looks wonderful! I love your blueberry almond pancakes and now I'll try this one!
Denise says
Thanks so much, Olivia!
Gayle @ Pumpkin 'N Spice says
I love making baked pancakes! It's so much easier than standing over a stove and trying to flip them (and then failing, at least for me). This blueberry almond version looks incredible! Love it!
Denise says
So much easier! I don't know where these have been all my life ๐ Thanks, Gayle!
Natalie @ Tastes Lovely says
This is genius! I totally suck at flipping pancakes, they get all lopsided and wonky. So this is perfect! The deeper the pancake, the better : )
Denise says
I suck at flipping pancakes too! It seems like by the time I figure out the timing they are all cooked :/ Thanks, Natalie!
Geraldine | Green Valley Kitchen says
This is a great idea, Denise! Perfect for brunch with friends. Love it!
Denise says
Totally! Thanks, Geraldine!