Name: Blueberry Pancake Cobbler
Prep time: 10 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 4 tbsp. salted butter; 2 tbsp. all-purpose flour; Pinch of kosher salt; 1/3 c. plus 1 tablespoon sugar; 18 oz. fresh or frozen and defrosted blueberries (about 3 cups); Juice of 1/2 lemon; 1 c. complete pancake mix; 2/3 c. milk, at room temperature; 1/4 tsp. ground cinnamon; 1/4 tsp. vanilla extract; 1/2 c. plain Greek yogurt; 1 tbsp. maple or pancake syrup, plus more for serving

Step 1For the cobbler: Preheat the oven to 375˚F.

Step 2In a 10-inch cast-iron skillet, melt the butter over medium heat. Remove from the heat and swirl the pan so that the bottom and sides of the pan are coated in butter, then pour the melted butter into a medium bowl and set aside to cool slightly.

Step 3In a large bowl, whisk together the flour, salt, and 1/3 cup of the sugar. Add the blueberries and lemon juice, tossing to combine. Transfer to the buttered cast-iron skillet.

Step 4To the medium bowl with the melted butter, add the pancake mix, milk, cinnamon, and vanilla and whisk to combine. Spoon the batter over the top of the fruit mixture and spread so that it is mostly covered. Sprinkle with the remaining 1 tablespoon sugar.

Step 5Bake until the topping is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool on a wire rack for 15 minutes.

Step 6For the yogurt topping: Meanwhile, in a medium bowl, whisk together the Greek yogurt and syrup. Serve the cobbler warm with the yogurt and syrup for topping.

Blueberry Pancake Cobbler

Ingredients

For the Cobbler:

For the Yogurt Topping:

Directions

Breakfast