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Paleo Blueberry Cast Iron Pancake

Rated as 4.33 out of 5 Stars

"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
Original recipe yields 4 servings


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  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 31.7 13.3 395 403 Full nutrition

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Read all reviews 3
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My husband and I loved this! I added two tbsp. Almond flour to make it less eggy.

trying as written but using AP flour. Probably should have used more but such is life.

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 ...