Blueberry Skillet Pancakes Recipes

BLUEBERRY SKILLET PANCAKES

Steps:

• Mix together pancake mix, water, and eggs until lumps are no longer visible. Texture will be watery. Set batter aside.
• Heat oven to 425 degrees F and place two 6- to 8-inch skillets in the oven while it preheats.
• Once preheated, remove skillets and place 2 tablespoons of butter and 1/4 cup of blueberries in each skillet. Stir until butter melts.
• Pour 2/3 cup of pancake mix into each skillet and place back in the oven. Cook 15 to 20 minutes, until golden brown. Remove and let cool.

OVEN-BAKED BLUEBERRY PANCAKE

Steps:

• Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
• Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
• Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.

SKILLET BLUEBERRY MUFFIN PANCAKES

Steps:

• In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
• In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
• Add the liquid ingredients to the dry, then stir just until a batter forms.
• Gently stir in the blueberries. Set aside.
• In a small bowl, mix together the brown sugar and cinnamon.
• Heat a large skillet over medium.
• Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
• Do not crowd the pan, as the muffins will spread.
• Sprinkle the top of each muffin with a bit of the topping.
• Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
• Use a spatula to flip and cook for another 2-4 minutes.
• Repeat with remaining batter.
• Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.

BLUEBERRY PANCAKES RECIPE BY TASTY

Steps:

• In a blender, blend everything besides the blueberries.
• Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
• Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
• Enjoy!

SKILLET PANCAKE FOR TWO

Steps:

• Melt butter in a small (8-inch) nonstick or cast-iron skillet over medium heat. Transfer to a large bowl; let cool about 5 minutes. Add yogurt, milk, egg, sugar, baking powder, baking soda, and salt and whisk until combined. Stir in flour until just a few lumps remain. Fold in blueberries.
• Heat oil in skillet over medium (a small amount of batter should sizzle when oil is ready). Add all of batter and spread evenly to edges of pan. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until underside is golden brown and top is almost set, 7 to 8 minutes.
• Use a rubber spatula to help slide pancake onto a plate, then place skillet over plate and invert back into skillet. Cook, uncovered, until underside is light golden and a toothpick inserted in center comes out clean, about 5 minutes more. Serve warm with syrup and more butter and berries.