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Ingredients 0/4
Why This Dish Is So Special
These pancakes are fluffy and tender with a burst of juicy blueberries in every bite. Cooking them in a skillet gives a golden, slightly crispy edge that adds great texture. They’re a fun twist on classic pancakes that feel homemade and comforting.
Cooking Pointers
- Use fresh or frozen blueberries, but if frozen, do not thaw to prevent the batter from turning purple.
- Preheat the skillet well to ensure even cooking and a nice golden color.
- Avoid flipping the pancakes too early; wait until bubbles form and the edges look set.
- Preheat the skillet well to ensure even cooking and a nice golden color.
- Avoid flipping the pancakes too early; wait until bubbles form and the edges look set.
Directions
In a bowl, whisk together the pancake mix, water, and eggs until the batter is smooth and free of lumps. It’ll be a bit thin, which is totally fine—set it aside for now. Meanwhile, preheat your oven to 425°F and pop two 6- to 8-inch skillets inside to heat up. Once the oven is ready, carefully take out the hot skillets and add 2 tablespoons of butter to each. Toss in a quarter cup of blueberries and stir them around until the butter has melted. Pour about two-thirds of a cup of the batter into each skillet, then slide them back into the oven. Let the pancakes bake for 15 to 20 minutes, or until they turn a beautiful golden brown. When they’re done, take them out and let them cool just a bit before digging in.
Perfect Side Pairings
Serve warm with a drizzle of maple syrup or honey. For extra indulgence, add a dollop of whipped cream or a sprinkle of powdered sugar. Fresh fruit or a side of crispy bacon pairs nicely for a complete breakfast.
Storage Suggestions
Cool the pancakes completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave to retain softness. You can also freeze cooked pancakes with parchment paper between layers for up to 2 months.
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