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.

SHEET PAN BLUEBERRY PANCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
• Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
• Bake in the preheated oven until golden brown, 15 to 18 minutes.
• Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.

BLUEBERRY PANCAKES

Steps:

• Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
• Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
• Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
• Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.

SIMPLE BLUEBERRY BUTTERMILK PANCAKES

Steps:

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
• Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
• Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired

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!