Deep Dish Pancakes with Blueberries and Almonds

5 from 1 vote

An easy and hands off breakfast recipe! Cook up an entire batch of blueberry almond pancakes in a single skillet!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings:

Calories: 255kcal

1 cup all purpose flour fluffed, spooned, leveled
2 tablespoons sugar
½ teaspoon baking soda
½ teaspoon baking powder
zest from ½ a lemon
¾ cup Greek yogurt
½ cup milk
1 large egg
½ teaspoon almond extract
1 cup blueberries reserve ¼ cup for the top of the pancakes; make sure they are as dry as possible
¼ cup sliced almonds

Heat oven to 350°F. 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 ¾ 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!

Make sure your blueberries are as dry as possible before adding them to the batter.

The blueberries will sink to the bottom of the pancakes, but not in a mushy, unappetizing way. The pancakes still have great texture and flavor!