TODD'S FAMOUS BLUEBERRY PANCAKES
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
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
This is an excellent recipe for blueberry pancakes. A delicious, nutritious and flavorful breakfast. When blueberries are out of season, use thawed frozen blueberries.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
- In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
- Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 34.3 g, Cholesterol 52.9 mg, Fat 10.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 8.9 g
BLUEBERRY PANCAKES (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! You're minutes away from some berry delicious pancakes!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- In small bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries.
- Pour batter by slightly less than 1/4 cupfuls onto hot greased griddle.
- Cook until bubbles break on surface. Turn; cook other sides until golden.
Nutrition Facts : Calories 280, Carbohydrate 53 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 14 g, TransFat 0 g
EASY BLUEBERRY PANCAKE FOR TWO
Make and share this Easy Blueberry Pancake for Two recipe from Food.com.
Provided by -------
Categories Breads
Time 25m
Yield 1 large pancake, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Blend flour, milk salt and eggs.
- Carefully fold in blueberries.
- In iron skillet, pour batter into sizzling butter,.
- Bake 15 minutes.
- Remove from heat and squeeze lemon juice over the pancake.
- Sprinkle liberally with powdered sugar.
- Recipe may be doubled.
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
- Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
- Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
BLUEBERRY PANCAKES
A great healthy alternative to traditional blueberry pancakes. I found this recipe on the Biggest Loser Club. It works well with sugar free, low-calorie syrup for a truely healthy start to your day. I served it with two strips of turkey bacon.
Provided by Michael Wodnicki
Categories Breakfast
Time 25m
Yield 6 pancakes, 2 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries.
- Let stand for 10 minutes.
- Heat a large nonstick skillet over medium heat.
- Pour the batter in 1/8-cup dollops onto the skillet to form 3 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Serve immediately.
- Preparation time includes time for batter to rest.
Nutrition Facts : Calories 157.7, Fat 1.4, SaturatedFat 0.5, Cholesterol 2.5, Sodium 698, Carbohydrate 30.1, Fiber 4.1, Sugar 6.9, Protein 8.1
PANCAKES FOR TWO
These light and fluffy pancakes are perfectly portioned for two, so there's no need to worry about what to do with leftover batter. For a special taste treat, I like to prepare them with blueberries.-Annemarie Pietila, Farmington Hills, Michigan
Provided by Taste of Home
Time 15m
Yield about 8 pancakes.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine egg, buttermilk and oil; stir into dry ingredients just until blended. If desired, fold in blueberries. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 527 calories, Fat 18g fat (3g saturated fat), Cholesterol 112mg cholesterol, Sodium 1299mg sodium, Carbohydrate 74g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.
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