Blueberrypecanpancakes Recipes

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BLUEBERRY PANCAKE CAKE



Blueberry Pancake Cake image

Provided by Trisha Yearwood

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups blueberries
2 cups buttermilk
1 teaspoon vanilla extract
2 large eggs, lightly beaten
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 cup light corn syrup
1 tablespoon vanilla extract
Pinch of ground cinnamon

Steps:

  • For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F.
  • Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake.
  • In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes.
  • For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable.
  • Slice the warm pancake in wedges and serve with the white pancake syrup.

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

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 OVEN PANCAKE RECIPE BY TASTY



Blueberry Oven Pancake Recipe by Tasty image

Here's what you need: plain flour, sugar, baking powder, salt, milk, butter, egg, blueberry, sugar, whipped cream, icing sugar, blueberry jam

Provided by Matthew Cullum

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

1 ¾ cups plain flour
3 tablespoons sugar
1 teaspoon baking powder
1 pinch salt
1 cup milk
2 tablespoons butter, melted, plus more for the pan
1 egg
1 cup blueberry
1 teaspoon sugar
whipped cream
icing sugar
½ cup blueberry jam

Steps:

  • Mix the flour, sugar, baking powder, and salt together in a large bowl.
  • Preheat oven to 190°C (375°F).
  • In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
  • In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
  • Bake for 25 minutes.
  • Serve with icing sugar, blueberry jam, and whipped cream.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 39 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

BLUEBERRY PANCAKE CAKE



Blueberry Pancake Cake image

Blueberry Pancake Cake has all the flavor of blueberry pancakes in cake form. It's soft, moist, and bursting with blueberry flavor!

Provided by Christin Mahrlig

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1 cup Pancake Mix, (I used Aunt Jemima Original Pancake Mix)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup packed light brown sugar
1/4 cup maple syrup
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
1 cup blueberries
powdered sugar

Steps:

  • Preheat oven to 350 degrees and grease a 7x11-inch pan.
  • Combine pancake mix, flour, baking powder, and cinnamon in a large bowl. Whisk together.
  • Add remaining ingredients EXCEPT blueberries. Stir until just mixed together.
  • Fold in blueberries. Pour batter into prepared pan.
  • Bake 25 to 30 minutes or until set in the middle. Serve warm or at room temperature sprinkled with powdered sugar.

PERFECT BLUEBERRY PANCAKES



Perfect Blueberry Pancakes image

The Perfect Blueberry Pancake Recipe is easy to make with pantry staple ingredients and either fresh or frozen blueberries.

Provided by Rachel Farnsworth

Categories     Breakfast

Time 15m

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk or buttermilk
2 large eggs
1/4 cup melted butter
1/2 cup fresh or frozen* blueberries

Steps:

  • In a large mixing bowl, stir together flour, sugar baking powder, baking soda, and salt.
  • Whisk in milk, eggs, and melted butter just until combined. Add more milk if necessary to thin out the batter. Fold in blueberries.
  • Preheat a flat griddle over medium-high heat.
  • Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping.
  • Cook other side until golden brown. Serve hot with syrup.

Nutrition Facts : Calories 176 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 260 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

BLUEBERRY-PECAN PANCAKE MIX



Blueberry-Pecan Pancake Mix image

Provided by Food Network

Time 10m

Yield 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)

Number Of Ingredients 8

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup dried blueberries
1/2 cup finely chopped pecans, toasted (see Tip)
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • To Make Ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
  • Recipe Description:
  • Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
  • Recipe Ingredients:
  • Recipe Steps:
  • Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
  • Recipe Tips & Notes:
  • 1. Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Recipe Nutrition:
  • Per serving: 259 calories; 10 g fat (1 g saturated fat, 6 g mono unsaturated fat); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium
  • 2 Carbohydrate Servings
  • Exchanges: 2 starch, 2 fat

BLUEBERRY PANCAKES RECIPE BY TASTY



Blueberry Pancakes Recipe by Tasty image

Here's what you need: greek yogurt, ripe banana, oats, egg, vanilla extract, baking powder, cinnamon, fresh blueberry

Provided by Hannah Williams

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 8

⅔ cup greek yogurt
½ ripe banana
½ cup oats
1 egg
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
½ cup fresh blueberry

Steps:

  • In a blender, blend everything besides the blueberries.
  • Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake.
  • Cook until bubbles pop on the surface of the pancake, then flip and cook the other side.
  • Enjoy!

Nutrition Facts : Calories 178 calories, Carbohydrate 28 grams, Fat 2 grams, Fiber 3 grams, Protein 10 grams, Sugar 12 grams

BLUEBERRY-PECAN PANCAKES



Blueberry-Pecan Pancakes image

This is a real treat at our house. I don't make them often, but when I do it is usually for the kids' sleepovers. Source: Prevention's Eat Up, Slim Down cookbook.

Provided by TheGrumpyChef

Categories     Breakfast

Time 25m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oat bran
1/2 cup chopped pecans
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup molasses
1 cup boiling water
1 cup non-fat vanilla yogurt
2 large eggs
1 tablespoon canola oil
1 cup fresh blueberries or 1 cup frozen blueberries, rinsed and drained

Steps:

  • Coat a large nonstick skillet with nonstick spray and set over medium heat.
  • In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
  • In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil.
  • Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
  • Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
  • Cook 2-3 minutes, or until bubbly and the edges look dry.
  • Turn and cook 1 minute, or until underside is golden.
  • Serve immediately.

Nutrition Facts : Calories 145.7, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 168.7, Carbohydrate 21.9, Fiber 2.2, Sugar 5.5, Protein 4

BLUEBERRY PECAN CRUNCH CAKE



Blueberry Pecan Crunch Cake image

Topped with coarse Demerara sugar and chopped pecans, this might just be the crunchiest coffee cake you've ever made. It's also one of the easiest, as it's quickly whisked together in just one bowl. Soft, juicy blueberries dot the cinnamon-scented batter, making jammy pockets in the tender crumb. It will keep at room temperature for up to three days, though the topping does lose a little texture the longer it sits. But this cake is so good, its keeping qualities may be beside the point.

Provided by Melissa Clark

Categories     easy, cakes, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups/337 grams sour cream
3/4 cup/170 grams unsalted butter (1 1/2 stick), melted and cooled
4 large eggs
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 1/4 cups/250 grams granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 1/2 cups/312 grams all-purpose flour
1 1/2 cups/200 grams blueberries
2/3 cup/85 grams chopped pecans (or walnuts or almonds)
2 tablespoons Demerara sugar

Steps:

  • Heat oven to 350 degrees and butter a 9-by-9-inch metal pan.
  • In a large bowl, whisk together the sour cream, butter, eggs, vanilla and salt until everything is well combined. Whisk in sugar. Add the dry ingredients in this order: baking powder, baking soda and cinnamon, whisking well in between additions. Then, whisk in the flour until just combined. Fold in blueberries.
  • Using a spatula, scrape the batter into the pan, smoothing the top. Sprinkle with the nuts and Demerara sugar. Bake until the top is golden and puffed, and a toothpick inserted into the center of the cake comes out clean, about 50 to 60 minutes. Transfer the cake to a rack, and let it cool in the pan.

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

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

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From crunchycreamysweet.com


SHEET PAN BLUEBERRY PANCAKES RECIPE - DINNER, THEN DESSERT
2021-11-15 Preheat the oven to 400 degrees and spray a 15x10x1 baking sheet with baking spray. Sift the flour, baking powder, salt, cinnamon, and sugar twice into a large bowl. In a medium bowl whisk together butter, milk, egg, and vanilla extract until smooth. Add in flour mixture and whisk until just combined. Stir in blueberries.
From dinnerthendessert.com


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