Trader Joe’s Pumpkin Pancake and Waffle Mix has received cheers all around from Trader Joe’s fans. With this handy mix, it’s a breeze to whip up fluffy pancakes with a distinct pumpkin-y flavor, a nice seasonal twist on ordinary pancakes. I grew up with the other classic pancake variation: blueberry pancakes. Would pumpkin and blueberry work together? Why not. I decided to combine them in a new format – instead of cooking pancakes on the stovetop, I’d just bake it all up in ramekins while we got ready in the morning.
Cobblers take the work out of flipping pancakes and have a bit more personality when served at breakfast or brunch. I used Trader Joe’s Pumpkin Pancake Mix, but regular pancake mix would work just fine for making a cobbler. In fact, one of our popular desserts over the years has been the “One Bowl Peach & Blueberry Cobbler” in our original cookbook “Cooking with All Things Trader Joe’s.” That one is made with TJ’s Buttermilk Pancake Mix and baked up in an 8×8-inch pan.
When serving, top the warm pumpkin cobbler with a drizzle of maple syrup or a spoonful of plain yogurt or Greek yogurt. Thinking of serving it for dessert? Top with a tiny scoop of ice cream (vanilla or the rich Pumpkin Ice Cream now at TJ’s) or a dollop of Maple Whipped Cream (recipe below).
Pumpkin Blueberry Breakfast Cobbler
- 1 ¼ cup Pumpkin Pancake and Waffle Mix
- 1 large egg
- 3/4 cup milk
- 2 Tbsp melted butter
- ½ cup frozen blueberries
- Preheat oven to 375˚ F.
- In a medium bowl, beat egg and add pancake mix and milk, stirring to combine. Divide this mixture between six small, lightly-oiled ramekins or oven-safe bowls (1/4 cup batter for each).
- Top each with a heaping Tbsp of blueberries (no need to thaw).
- Bake for 18-20 minutes until cobblers begin to turn golden on top.
Prep time: 5 minutes
Hands-off cooking time: 18-20 minutes
Maple Whipped Cream
When you’re looking for a luscious, lightly sweetened topping that isn’t overloaded with sugar, try whipped cream. Maple syrup adds a hint of distinctive flavor to whipped cream without overpowering it. Use real maple syrup for best flavor; imitation pancake syrups with high fructose corn syrup won’t taste the same. This topping is terrific on pancakes or waffles, or as an alternative to frosting on carrot cake. Serve alongside warm desserts rather than on top, since the heat will make the whipped cream melt quickly.
- 1 cup heavy cream
- ¼ cup maple syrup
- Pour cream and maple syrup into a mixing bowl. Beat with a mixer on high speed until stiff peaks form. Do not over mix, or cream will turn into butter.
- Use as you would whipped cream or light frosting. Store in fridge until ready to serve.
Prep time: 5 minutes
Makes 2 cups whipped cream