thepioneerwoman
Blueberry Pancake Cobbler
Fluffy blueberry pancakes meet fruity cobbler in this brunch-worthy recipe. It's baked to perfection in a cast-iron pan and topped with sweetened yogurt.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min👤 Sarah Holden📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
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 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.
3
In 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.
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 top of the fruit mixture and spread so that it is 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, in a medium bowl, whisk together the Greek yogurt and syrup. Serve the cobbler warm with the yogurt and syrup for topping.
Nutrition Facts
calories
225 Calories
fat Content
8 g
fiber Content
2 g
sugar Content
19 g
sodium Content
321 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
20 mg
carbohydrate Content
34 g
saturated Fat Content
5 g
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