Skillet Blueberry Muffin Pancakes Food

BLUEBERRY SKILLET PANCAKES

Blueberry Skillet Pancakes image

A breakfast classic, now with more protein to help fuel your busy day! Serve with powdered sugar, maple syrup, and more blueberries.

Provided by Krusteaz

Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes

Time 30m

Yield 2

Number Of Ingredients 5

Ingredients

½ cup Krusteaz Protein Buttermilk Pancake Mix
⅔ cup cold water
2 eggs
4 tablespoons butter
½ cup fresh blueberries

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.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 23.7 g, Cholesterol 247.1 mg, Fat 29.1 g, Fiber 2.9 g, Protein 14.3 g, SaturatedFat 16.1 g, Sodium 536.3 mg, Sugar 8 g

OVEN-BAKED BLUEBERRY PANCAKE

Oven-Baked Blueberry Pancake image

This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
3 tablespoons plus 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup whole milk
1 large egg, room temperature
2 tablespoons unsalted butter, melted, plus 1 tablespoon for pan
1 cup blueberries (about 5 ounces)
Confectioners' sugar, for serving
Maple syrup, for serving

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.

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Whisk the flour, 3 tablespoons sugar, baking powder, salt, and lemon zest together in a medium mixing bowl. In a 2-cup liquid measuring cup or another medium bowl, whisk the buttermilk, egg, vanilla, and melted butter together. It may clump a little if the butter is too warm but that's ok. Mix the wet ingredients into the dry ingredients with a rubber spatula just until the flour disappears. Fold in ¾ cup of the blueberries.
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