Classic Blueberry Pancakes Recipes

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CLASSIC BLUEBERRY PANCAKES



Classic Blueberry Pancakes image

Tender and bursting with sweet blueberries, these fluffy blueberry pancakes will start your day off right with fresh fruit and bright flavors.

Provided by Rachel Gurk

Categories     Breakfast

Time 15m

Number Of Ingredients 8

1 large egg
2/3 cup milk
2 tablespoons oil or melted butter
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup blueberries

Steps:

  • In a mixing bowl, whisk egg, milk, and oil until well combined.
  • On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients.
  • Mix only until just combined, do not overmix. Fold in blueberries (see note).
  • Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter to griddle by about 1/4 cup scoops.
  • Cook for 2-3 minutes or until bubbles appear and don't disappear. Flip and cook for another 2-3 minutes or until golden brown and cooked through.
  • Serve immediately with desired toppings.

Nutrition Facts : ServingSize 2 pancakes, Calories 238 kcal, Carbohydrate 32 g, Protein 6 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 45 mg, Sodium 391 mg, Fiber 1 g, Sugar 7 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

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

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