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Blueberry Pancake Cobbler. Instead of flipping a bunch of pancakes, bake them in a pan with blueberries and you'll have a built in fruit topping!

Blueberry Pancake Cobbler

Servings 9 (3 inch square) pancakes


For the blueberry layer:

  • 1 pound frozen or fresh blueberries
  • 1 Tablespoon fresh lemon juice zest the lemon first
  • zest from one lemon save a pinch for the pancakes
  • 2 Tablespoons to 1/4 cup of sugar or to taste

For the pancake batter:

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 Tablespoons sugar
  • 1 1/4 cups buttermilk
  • 2 Tablespoons olive oil
  • pinch of lemon zest
  • 1/2 teaspoon vanilla
  • 1 large egg


  1. Preheat oven to 350 degrees F. Spray a 9" square pan with cooking spray.
  2. Make the blueberry filling. Place the blueberries, lemon juice and zest into a small sauce pan. Add sugar to taste. Cook over medium heat until fruit is bubbly and has started to thicken. Taste the filling and adjust sweetness to taste.
  3. Pour into prepared pan and spread evenly. Set aside.
  4. Make pancake batter. Whisk flour, baking powder, baking soda, salt and sugar together in a medium bowl until well combined.
  5. In a glass measuring cup, measure out buttermilk, then add olive oil, lemon zest vanilla and egg. Whisk together until well combined, making sure egg has been fully broken up.
  6. Pour buttermilk mixture into flour mixture and whisk just until combined. It will still be a little lumpy. Don't over mix or you'll have tough pancakes.
  7. Spoon batter evenly over fruit. (Don't pour or you might push the fruit out of the way while pouring.)
  8. Bake for 30-35 minutes or until top is golden brown and puffy and fruit is bubbling up around the edges.
  9. Let cool for 10-15 minutes, then cut into squares and serve.

Recipe Notes

*You can bake this in an 8" square pan or other baking dish. Anything smaller than a 9" square will yield thicker fruit and pancake layers. You may need to increase baking time.

*You can also double the recipe and bake in a 13 x 9" baking pan. Again, you'll have thicker layers and may have to bake longer.

*I topped with a sprinkle of confectioner's sugar. You could also top with syrup, especially for those of you who like really syrup drenched pancakes. I think it would be lovely with a dollop of whipped cream :)

*I liked this best on day one, but we did heat up leftovers with no complaints the next day.

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