Do you love blueberry pancakes but despise the tedious (and steamy) pour-and-flip pancake tango? Well, then this vegan and gluten-free giant blueberry skillet pancake has your name on it. In this simplified pancake recipe, you’ll prepare the batter, pour it into a cast iron skillet, and bake until fluffy and golden. That’s it. No laboring over the stove = more time to relax or spend with loved ones.
I love pancakes, but I don’t make them too often simply because they require quite a bit of time standing over the stove.
Pour.
Wait.
Flip.
Wait.
Repeat.
Pour.
Wait.
Flip.
Wait.
Repeat.
A few weekends ago, Dan and I were both craving sweet blueberry pancakes, so I figured I’d attempt to bake one gigantic pancake in our cast iron skillet in hopes of allowing for more leisurely coffee drinking time and less kitchen time.
Well, this blueberry pancake recipe is easy like Sunday morning and hits the spot when those comfort-food cravings come knocking on your door as the days grow shorter and chilly fall air settles in for the long haul.
In fact, I was so happy with the way it turned out that I remade it later that week so that I could snap some photos and share the recipe with you.
This giant pancake is packed to its golden, skillet-baked edges with fresh blueberries, lightly sweetened thanks to a bit of mashed banana and pure maple syrup, and only requires about five minutes of active kitchen time. Not too shabby, right?
To make this purple-dotted beauty, you’ll whisk together oat flour, lite coconut milk, mashed banana, baking powder, vanilla extract, cinnamon, cardamom, and a pinch of sea salt.
Then, you’ll fold in a half cup of fresh blueberries and pour the batter into a 12-inch cast iron skillet that has been greased with coconut oil.
After dropping another half cup of blueberries on top of the batter, you’ll pop your pan in the oven and bake to pancakey perfection for 25-30 minutes.
Finally, slice your giant pancake into wedges, stack ’em high, and pour on a heavy-handed drizzle of pure maple syrup. The rest is yum-worthy breakfast history.
Giant Blueberry Skillet Pancake | Vegan & Gluten-Free
Ingredients
- 1 1/4 cups gluten-free oat flour*
- 1 1/2 cups lite coconut milk
- 1/4 cup mashed ripe banana (about 1/2 a large banana)
- 1 tablespoon pure maple syrup
- 2 teaspoons baking powder
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- tiny pinch of fine-grain sea salt
- 1 cup fresh blueberries, divided
- pure maple syrup for serving
Instructions
- Preheat oven to 425F.
- Grease a 12-inch cast iron skillet with a bit of coconut oil.
- Add the oat flour, coconut milk, mashed banana, pure maple syrup, baking powder, vanilla, cinnamon, cardamom, and sea salt to a large mixing bowl. Whisk together until all ingredients are incorporated. Add in 1/2 cup of the fresh blueberries and gently fold into the batter.
- Pour the batter into the skillet and carefully drop the other 1/2 cup of fresh blueberries on top of the batter.
- Bake the pancake for 25-30 minutes or until the edges are golden brown and the pancake has set. Remove from oven and let cool slightly before slicing.
- Slice and serve with pure maple syrup.
- Refrigerate leftovers.*
Notes
Yum! This totally reminds me of those giant skillet cookie recipes! It looks like a thin crunchy large cookie!
Great for if you want a quick breakfast! While I agree it is a bit tedious to stand and pour pancake mix, but I have to admit though, nothing sure beats some nice fluffy light pancakes on the weekends! We live for them. I’ll have to try this sometime when I don’t feel like making my pancake recipes!
These photos are amazing, Ashley! I could eat the pancakes right off the screen, ha ha! They look absolutely amazing. :)
Great way to enjoy pancakes without the heavy feeling afterwards. Good use of your cast iron skillet!
Oh my god this blueberry skillet pancake looks SO incredible.. I bet it tasted amazing too! I love cooking in my cast iron skillet so you can definitely consider I will be recreating the recipe. Pinnde!
This is such a great idea!! Doing it this weekend!
This is amazing! Giant pancakes and cookies are a must, I think! This is making me want to go home and make pancakes for dinner. There’s really nothing wrong with that, right? ;) Great recipe! Blueberries are my favourite!
Pancakes for dinner = the best! I actually ate some of the leftovers as an appetizer/post-workout snack the other week, so anything goes! Thanks, Karen!
This recipe looks amazing. I was wondering if I can sub regular flour for gluten free?
Hi Cathy! I think you should be able to sub regular flour without any issues, but I haven’t tried it myself. I’d love to know how it turns out if you try it!
It smelled like a muffin or cookie was cooking in the oven! I used coconut flour for the gluten free oat flour and it came out dry, I wonder if that is why? I am definitely making this again and trying it with GF oat flour and see if that makes a difference, it was still delicious even though it turned out dry.
Hi, Kacey! I’m so glad you gave the recipe a try and that the issue you had with it being dry is one I can very easily solve: it was DEFINITELY the coconut flour. Coconut flour is like a sponge in terms of its ability to absorb any and all liquid, so it cannot be used as a 1:1 substitution for other gluten-free flours unless you’re adding a significantly larger amount of liquid (like 3 to 4 times the amount or more depending on the recipe). Typically, you’ll want to use just a few tablespoons of coconut flour in conjunction with another gf flour in baking otherwise the result will be dry and crumbly (and it will feel like you’re eating desert sand — can you tell that I’ve made the same mistake in the past? haha).
I’m glad it still smelled and tasted delicious, but I can’t wait for you to try it again with oat flour. I have a feeling you’ll be wowed by the difference. I hope this helps, and thanks for taking the time to comment and for your willingness to give it another try. All the best to you! :)