Blueberry Pancake Cookies Recipes

BLUEBERRY PANCAKE COOKIES

Blueberry Pancake Cookies image

This sounds like a light cookie....although I have not tried it yet. If you do, please let me know what you think.

Provided by SkinnyMinnie

Categories Breakfast

Time 45m

Yield 2 dozen cookies

Number Of Ingredients 6

Ingredients

1/4 cup butter, softened
2/3 cup sugar
1 large egg
1 1/2 cups pancake mix
1/2 cup pecans, chopped
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

Preheat oven to 350ºF.
Cream butter and sugar together in a large mixing bowl.
Beat in egg, mixing well.
Stir in pancake mix and pecans.
Fold in blueberries.
Drop by spoonfuls onto a cookie sheet.
Bake for 12 minute.
Cool on wire racks.

Nutrition Facts : Calories 1094.5, Fat 50.1, SaturatedFat 18, Cholesterol 187.2, Sodium 1383.8, Carbohydrate 150.7, Fiber 7, Sugar 75.2, Protein 16.3

SHEET PAN BLUEBERRY PANCAKES

Sheet Pan Blueberry Pancakes image

Sheet pan pancakes are the ultimate breakfast hack for busy mornings or breakfast meal prep. This recipe can be easily customized with your favorite fruit, butter, syrup, or other pancake toppings.

Provided by fabeveryday

Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 serving cooking spray
3 cups baking mix
2 cups milk
3 eggs
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup blueberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a large sheet pan or jelly roll pan with parchment paper. Spray the parchment paper with cooking spray.
Mix the baking mix, milk, eggs, vanilla extract, and cinnamon together in a large mixing bowl. Pour onto the parchment paper-lined pan. Sprinkle blueberries evenly on top of the batter.
Bake in the preheated oven until golden brown, 15 to 18 minutes.
Remove the pan from the oven, then lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake into squares using a pizza cutter or into your desired shapes with a cookie cutter.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 51 g, Cholesterol 99.5 mg, Fat 5 g, Fiber 0.6 g, Protein 11.1 g, SaturatedFat 1.9 g, Sodium 1223 mg, Sugar 8.8 g

TODD'S FAMOUS BLUEBERRY PANCAKES

Todd's Famous Blueberry Pancakes image

My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.

Provided by Alison

Categories Breakfast and Brunch Pancake Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 ¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon baking powder
1 ¼ teaspoons white sugar
1 egg
1 cup milk
½ tablespoon butter, melted
½ cup frozen blueberries, thawed

Steps:

In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g

BLUEBERRY PANCAKES

Blueberry Pancakes image

Provided by Florence Fabricant

Categories breakfast, main course, side dish

Time 30m

Yield 10 medium-size pancakes, 3 to 4 servings

Number Of Ingredients 10

Ingredients

3/4 cup whole-wheat flour
3/4 cup white flour
1 teaspoon baking powder
2 tablespoons sugar
Pinch of salt
1 egg
3 tablespoons melted butter
1 cup skim milk
1 cup blueberries
Warm maple syrup

Steps:

Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 13 grams, TransFat 0 grams

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