The kids had the day off of school earlier this week so we had a more relaxed morning around here. I do love when I get to NOT set an alarm. I decided to get a little creative in the kitchen for breakfast and since I’m currently obsessed with my cast iron skillet, I whipped up this Chocolate Blueberry Skillet Pancake.
It was divine. It’s like a pancake so you can eat it for breakfast, but it’s chocolate so if you want to serve it for dessert, you go right ahead. A big dollop of vanilla ice cream on there with some hot fudge on top? GIMME.
As pancakes go, this is a thicker one. Check out that cross section shot. You know you want some. Here’s the recipe:
Chocolate Blueberry Skillet Pancake
- Cooking spray
- 1 cup fresh blueberries, rinsed
- 1 cup milk
- ¾ cup flour
- 2 tablespoons cocoa powder
- ⅓ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon baking powder
- Confectioner's sugar for dusting
- Preheat oven to 375 degrees Fahrenheit.
- Lightly spray a 12" cast iron skillet with cooking spray. Pour blueberries into the skillet. Try to space them out a bit. Set aside.
- Combine the milk, flour, cocoa, sugar, eggs, vanilla, and baking powder and either mix in a blender, or put ingredients in deep bowl and use a hand blender to mix well until fully combined. Scrape down the sides of the bowl as needed.
- Pour batter over the blueberries in the skillet.
- Bake for 28-32 minutes. It's done when the outsides start to brown and the middle no longer looks wet.
- Lightly dust with confectioner's sugar before serving.
The recipe is so easy. You probably already have all of the ingredients and you mix it all in one bowl, pour it in the skillet, boom. Done.
Sprinkle the top with some powered sugar and a few more blueberries to make it look beautiful and you’ve got a winner, winner, chocolate skillet pancake right there.
The only question is, is this your breakfast or your dessert? Enjoy!