Pioneer Woman Blueberry Pancake Cobbler

This blueberry pancake cobbler is made with lemony blueberries baked under a pancake-batter topping in a cast-iron skillet. A quick Greek yogurt and maple drizzle finishes it. It blurs the line between breakfast and dessert. It takes about 1 hour 15 minutes and serves 8.

Pancake mix is the shortcut topping here. You whisk it with milk, cinnamon, and vanilla, then spoon it over the fruit. The recipe uses complete mix that needs no eggs or oil, so the batter comes together in a minute.

Melt the butter in the skillet first and swirl it to coat the sides, then pour it into the batter. That greases the pan and adds flavor in one step. Toss the blueberries with flour and sugar so the juice thickens as it bubbles up underneath.

Pioneer Woman Blueberry Pancake Cobbler

Author: Hamdi Saidani Courses:Blueberry Desserts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

This blueberry pancake cobbler bakes lemony blueberries under a soft pancake topping in a cast-iron skillet, finished with sweetened Greek yogurt. Breakfast meets dessert.

Ingredients

For the Cobbler:

• 4 tablespoons salted butter
  
• 2 tablespoons all-purpose flour
  
• Pinch of kosher salt
  
• 1/3 cup plus 1 tablespoon sugar
  
• 18 oz fresh or frozen and defrosted blueberries (about 3 cups)
  
• Juice of 1/2 lemon
  
• 1 cup complete pancake mix
  
• 2/3 cup milk, at room temperature
  
• 1/4 teaspoon ground cinnamon
  
• 1/4 teaspoon vanilla extract

For the Yogurt Topping:

• 1/2 cup plain Greek yogurt
  
• 1 tablespoon maple or pancake syrup, plus more for serving

Instructions

1. For the cobbler: Preheat the oven to 375°F.
   
2. In a 10-inch cast-iron skillet, melt the butter over medium heat. Remove from the heat and swirl the pan so the bottom and sides are coated, then pour the melted butter into a medium bowl and set aside to cool slightly.
   
3. In a large bowl, whisk the flour, salt, and 1/3 cup of the sugar together. Add the blueberries and lemon juice, tossing to combine. Transfer to the buttered skillet.
   
4. To the medium bowl with the melted butter, add the pancake mix, milk, cinnamon, and vanilla, and whisk to combine. Spoon the batter over the fruit and spread so it’s mostly covered. Sprinkle with the remaining 1 tablespoon sugar.
   
5. Bake until the topping is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool on a wire rack for 15 minutes.
   
6. For the yogurt topping: meanwhile, whisk the Greek yogurt and syrup together in a medium bowl. Serve the cobbler warm with the yogurt and extra syrup.

FAQs

Can I use regular pancake mix instead of complete?

Yes. Complete mix needs no eggs or oil, but regular works with a tweak. Prepare it per the package to make about 1 cup of batter, including any egg or oil it calls for, but leave out the water or milk since this recipe already has 2/3 cup. Then stir in the cinnamon and vanilla.

Why melt the butter in the skillet first?

Swirling the melted butter around the cast-iron skillet greases the pan so the cobbler doesn’t stick. Then you pour that same butter into the batter, so it does double duty and adds flavor without dirtying another pan.

Can I use other fruit?

Yes. Blackberries, sliced strawberries, peaches, cherries, or a mix all work. Fresh or frozen is fine, but thaw and drain frozen fruit first so it doesn’t add extra water to the filling.

Can I make this in a 9×13-inch dish?

You can, but double the recipe to fill the larger pan, melt the butter in the microwave, and grease the dish well. Keep an eye on the bake time. It’s done when the topping is golden and the fruit bubbles around the edges. For a classic version, see my Blueberry Cobbler

What else can I make with fresh blueberries?

Plenty. If you’ve got berries to use up, they bake into my [INTERLINK 2: Blueberry Pie] or a make-ahead pan of my  Blueberry Bars