I’m not denying it, chocolate pancakes are great and everything, but in my humble opinion, nothing beats a fluffy pancake stuffed with juicy blueberries. The problem is, I’m pretty awful at flipping pancakes. Instead of a perfect circle, I'm usually left with more of a, well, a blob.
Enter the Crock-Pot. (Yes, cooking anything in a Crock-Pot usually takes longer than other methods, but for me, it's all about the convenience. I'm not one to pass up a meal that takes little to no effort on my part.)
The tastiest part of this breakfast is that the result is a more cake-like pancake than a normal pancake you would make with a skillet. Basically, it's one massive pancake that you can cut up and share with your family. Drizzle some sweet lemon glaze on top and you've got yourself some delicious dessert for breakfast!
Crock-Pot Blueberry Pancakes adapted from 365 Days of Slow Cooking
- 1 1/2 cups pancake batter
- 1/2 cup blueberries, fresh or frozen
- 1 1/2 tsp lemon juice
- 1 1/2 tsp milk
- 1/2 cup powdered sugar
- Cut a piece of parchment paper to fit at the bottom of your Crock-Pot. Place paper in the bottom of the Crock-Pot and then spray the parchment and sides of the Crock-Pot with cooking spray. (The original recipe calls for a 3-quart round Crock-Pot.)
- Pour 1 cup of pancake batter into the Crock-Pot, and then sprinkle the blueberries on top.
- Pour the remaining batter into the Crock-Pot.
- Cover and cook on high for 1 hour. (Check with a toothpick to make sure it's all done.)
- Loosen the edges of the pancake with a knife and carefully turn the Crock-Pot over to let pancake fall out onto a plate.
- Whisk the lemon juice, milk, and powdered sugar together in a small bowl and drizzle over the top of the pancake.