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 ♡ 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 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.
- 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!
Recipe FAQ
Is this the same thing as a Dutch baby pancake?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.
Can I use a square baking dish?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
Print
Deep Dish Pancakes with Blueberries and Almonds
An easy and hands off breakfast recipe! Cook up an entire batch of blueberry almond pancakes in a single skillet! Course BreakfastCuisine American Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 4 Calories 255kcal Author Denise BustardIngredients
- 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
Instructions
- 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!
