THE RECIPE JOURNAL · Breakfast
Fluffy Blueberry Pancakes from the Skillet
Start your morning with these light and airy pancakes bursting with fresh blueberries. They’re quick to make right in the skillet, perfect for a cozy breakfast that feels like a special treat.
FROM THE KITCHEN • Fluffy Blueberry Pancakes from the Skillet
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Hearty Meatloaf Meal
Something delicious to watch next.
01
Step 1
In a bowl, whisk together the pancake mix, water, and eggs until the batter is smooth and lump-free—it’ll be a bit runny, and that’s okay. Preheat your oven to 425°F, and while it’s warming up, pop two small skillets (about 6 to 8 inches) in there to get nice and hot. When the oven’s ready, carefully take out the skillets and add a tablespoon of butter and a handful of blueberries to each one. Stir them around until the butter has melted. Then, pour about two-thirds of a cup of the batter into each skillet. Slide the skillets back into the oven and bake for 15 to 20 minutes, or until the pancakes turn a lovely golden brown. Once done, take them out and let them cool for a few minutes before serving.
Why you’ll love it
These pancakes are light and airy, making each bite a delightful experience. The fresh blueberries add bursts of sweetness and a touch of tartness. Cooking them in a skillet gives a nice golden crust, perfect for a cozy breakfast.
How to serve
Serve warm with a drizzle of maple syrup or honey. Add a dollop of whipped cream or a sprinkle of powdered sugar for extra sweetness. Fresh fruit or a side of crispy bacon pairs wonderfully to round out the meal.
Storage & leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to two days. Reheat them gently in a skillet or microwave to keep their softness. For longer storage, freeze pancakes separated by parchment paper and thaw before reheating.
