Start your day with these fluffy, golden pancakes bursting with juicy blueberries, all made easily in a skillet. They’re quick to whip up and perfect for a cozy breakfast or brunch with family and friends.
In a bowl, whisk together the pancake mix, water, and eggs until the batter is smooth with no lumps. It will be a bit runny—that’s okay. Let it sit while you preheat your oven to 425°F. Place two small skillets (6 to 8 inches) in the oven to heat up as it warms.
When the oven is ready, carefully take out the hot skillets and add about 2 tablespoons of butter to each. Toss in a quarter cup of blueberries per skillet and stir everything around until the butter is melted and the berries start to soften.
Pour about 2/3 cup of the batter into each skillet, spreading it out evenly. Pop the skillets back into the oven and bake for 15 to 20 minutes, or until the pancakes turn a lovely golden brown. Once done, remove them and let them cool for a few minutes before serving.
- Use fresh or frozen blueberries, but if frozen, add them directly to the batter without thawing.
- Preheat the skillet well to ensure even cooking and golden edges.
- Flip the pancakes carefully once bubbles form on the surface and the edges look set.
These pancakes are fluffy and light with bursts of juicy blueberries in every bite. They cook quickly in a skillet, making them perfect for a cozy breakfast or brunch. The combination of sweet fruit and tender batter is sure to please everyone at the table.
Serve warm with a drizzle of maple syrup or honey for extra sweetness. Add a dollop of whipped cream or a sprinkle of powdered sugar to make them feel special. Fresh fruit on the side complements the blueberries nicely.
Store any leftover pancakes in an airtight container in the refrigerator for up to two days. To reheat, warm them gently in a skillet or microwave to keep them soft. You can also freeze the pancakes by layering them with parchment paper and thawing before serving.
