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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 15 mins
If you're looking to shake up your breakfast routine, this blueberry pancake cobbler is just the thing. It’s one of those dishes that blurs the line between breakfast and dessert in the best possible way. Pancake batter forms the soft, golden topping, while lemony blueberries bubble away underneath. And a quick Greek yogurt topping, sweetened with maple syrup, adds a creamy, tangy finish that balances every bite. Any fan of sweet breakfast ideas, blueberry desserts, or pancake recipes will adore this easy skillet bake!
Can you use other fruit?
Absolutely! Try this cobbler with blackberries, sliced strawberries, or a mix of berries. Stone fruits like sliced peaches or pitted cherries are also delicious options. Fresh or frozen fruit (thawed and drained) will both work well in this recipe.
Can you use regular pancake mix?
Yes, you can! This recipe calls for complete pancake mix which doesn't require any eggs or oil, but you can use regular pancake mix with a few adjustments. Just prepare the mix according to the package instructions to make about 1 cup of batter, including any eggs or oil the mix calls for, but leaving out the water or milk since this recipe already includes 2/3 cup. Then stir in the cinnamon and vanilla as directed.
Can this be made in a 9-by-13-inch baking dish?
It can, but you’ll need to double the recipe to fill the larger dish, melt the butter in the microwave, and generously butter or spray the pan with nonstick cooking spray. Keep an eye on the baking time—it may vary slightly. The cobbler is done when the topping is golden and the fruit is bubbling around the edges.
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Ingredients
For the Cobbler:
- 4 Tbsp. salted butter
- 2 Tbsp. 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 tsp. ground cinnamon
- 1/4 tsp. vanilla extract
For the Yogurt Topping:
- 1/2 cup plain Greek yogurt
- 1 Tbsp. maple or pancake syrup, plus more for serving
Directions
- 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.
Tip: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days.
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