Pumpkin & Blueberry Pancake Skillet (Edit recipe)

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🥞✨ Pumpkin & Blueberry Pancake Skillet ✨🥞 Fall meets fresh in this high-protein, macro-friendly breakfast 🙌 ✔️ Fluffy pumpkin pancakes baked in a skillet ✔️ Bursting blueberries in every bite ✔️ Perfect balance of cozy + refreshing Sweet, warm, and satisfying — this one’s giving comfort food without the guilt. 🍂💙

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

7

Serves: 4

Ingredients

1.5 cup Buttermilk Power Cakes - Kodiak
1 cup Blueberries
.5 cup Pumpkin Purée
4 tsp Pumpkin Pie Spice
2 whole Egg
1 tsp Baking Powder
.5 cup Milk, I used Fairlife Skim Milk

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 with a medium size cast iron skillet inside.
Mix all ingredients, except blueberries. Once all ingredients are mixed well, fold in blueberries.
Pour into the hot, buttered or oiled cast iron skillet.
Bake for 20 minutes until golden on top.
Slice into 4 pieces and serve with syrup of choice.

Notes

You could do variations with the blueberries but I enjoyed the burst of flavor the blueberries give.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	3 g
Carbohydrates:	38 g
Protein:	13 g
Cholesterol:	12 g
Sodium:	355 mg
Fiber:	6 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.