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Paleo Blueberry Cast Iron Pancake

Cindy Anschutz Barbieri

"It's almost the end of the season for us at the lake, and with us moving to Florida, I really want to clean out the refrigerator. I will be using up what I have over the next few weeks, and this morning I found 2 bags of frozen blueberries. I normally use them for my smoothies, and this morning I wanted pancakes. I love pancakes but don't always want to stand over the stove flipping them. This morning, I decided to make one in my cast iron skillet and OMG I was in paleo heaven! I did drizzle local maple syrup, and now I am a happy person ready to start my day. Another one-pot recipe perfected. Enjoy with your favorite toppings and more fruit!"
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33 m servings 349 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place butter in a cast iron skillet. Place skillet in the preheating oven until butter melts, about 5 minutes.
  3. Combine eggs and milk in a bowl; whisk until combined. Whisk in tapioca flour, coconut flour, lemon juice, lemon zest, and sea salt until combined. Fold blueberries into the batter.
  4. Remove skillet from oven using a pot holder or kitchen towel. Spread melted butter with a pastry brush to coat skillet evenly; pour in batter.
  5. Bake in the preheated oven until middle is firm and top is golden brown, 18 to 20 minutes. Slice and drizzle with maple syrup.


  • Cook's Notes:
  • Coconut oil can be substituted for the unsalted butter if desired.
  • Either fresh or frozen blueberries can be used.

Nutrition Facts

Per Serving: 349 calories; 19.4 g fat; 31.7 g carbohydrates; 13.3 g protein; 395 mg cholesterol; 403 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is an interesting recipe. The taste is NOT a bad one, but the texture is more like scrambled eggs. It does not bare the fluffy texture of a true pancake which is understandable, but at the ...