Pioneer Woman Blueberry Pancake Cobbler

Pioneer Woman blueberry pancake cobbler takes 1 hour 15 minutes and pancake mix, lemony blueberries and Greek yogurt to make a golden, bubbly skillet dessert. It's an easy sweet breakfast idea for brunch, Fourth of July or summer potlucks, and it's baked in one cast iron skillet.

Let the cobbler cool on a wire rack for the full 15 minutes before you scoop it. Cut in too early and the hot blueberry filling runs everywhere instead of setting into a jammy layer.

Pancake mix replaces the usual biscuit topping, so the crust bakes up soft and golden like a stack of pancakes. Whisking maple syrup into Greek yogurt gives you a tangy cream that cuts the sweetness of the berries.

Pioneer Woman Blueberry Pancake Cobbler

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

225

kcal

A soft pancake-style topping sits over bubbling lemony blueberries in a buttery cast iron skillet. The cooled cobbler spoons out in tender, jammy scoops with a cool maple yogurt on the side.

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
  

Directions

• Preheat the oven: Preheat the oven to 375°F. That gives it time to come up to temperature while you melt the butter.
• Butter the skillet: Melt 4 tablespoons salted butter in a 10-inch cast iron skillet over medium heat. Then take it off the heat, swirl the pan to coat the bottom and sides, and pour the butter into a medium bowl to cool slightly.
• Toss the filling: Whisk 2 tablespoons flour, a pinch of kosher salt and 1/3 cup sugar in a large bowl. Add the 18 ounces of blueberries and the juice of 1/2 lemon, toss to combine, and transfer everything to the buttered skillet.
• Make the batter: Add 1 cup complete pancake mix, 2/3 cup room temperature milk, 1/4 teaspoon cinnamon and 1/4 teaspoon vanilla to the bowl of melted butter. Whisk until combined, so the batter is smooth and ready to spoon.
• Top the fruit: Spoon the batter over the blueberries and spread it so the fruit is mostly covered. Then sprinkle the remaining 1 tablespoon sugar over the top for a crisp, sparkly crust.
• Bake the cobbler: Bake for 45 to 50 minutes, until the topping is golden brown and the filling is bubbly. Then let it cool on a wire rack for 15 minutes.
• Mix the yogurt topping: While the cobbler cools, whisk 1/2 cup plain Greek yogurt with 1 tablespoon maple or pancake syrup in a medium bowl. Serve the cobbler warm with the yogurt and more syrup on top.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this blueberry pancake cobbler ahead of time?

You can bake it the day before and keep it covered in the fridge. Warm it in a 350°F oven until heated through, since the topping stays softer than when it's fresh.

How do I store leftover cobbler?

Cover the skillet or move the leftovers to an airtight container and refrigerate for up to 3 days. Rewarm single portions in the microwave, then add a fresh spoonful of the yogurt topping.

What can I use instead of Greek yogurt?

Whipped cream or vanilla ice cream both work well with the warm berries. Sour cream sweetened with a little syrup also gives you that same tangy contrast.

Do I need a cast iron skillet?

A 10-inch oven-safe skillet or a similar sized baking dish will do the job. Just butter it well, because the buttered surface helps the edges of the topping brown.

Why is my topping not cooking through in the middle?

That usually happens when the batter is spread too thick or the oven runs cool. Spread it evenly, check your oven with a thermometer and bake until a toothpick in the topping comes out clean.