PERFECT BLUEBERRY PANCAKES
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
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
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
OUR FAVORITE BLUEBERRY PANCAKES
These blueberry pancakes are light and fluffy and made entirely from scratch. They're not too sweet and are scented with vanilla, making them extra delicious. You can use fresh or frozen blueberries in our recipe. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we've provided tips in the notes section below. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Provided by Adam and Joanne Gallagher
Categories Breakfast
Time 30m
Yield Makes 4 servings, 2 pancakes each
Number Of Ingredients 11
Steps:
- In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
- Meanwhile, whisk the flour, sugar, baking soda, and the salt in a medium bowl.
- Whisk the egg, vanilla, and almond extract into the milk.
- Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps - it is important not to over-mix the batter. The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.
- If using fresh blueberries, fold in the blueberries. (For frozen blueberries, keep them to the side as you will add them later.)
- Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.
- When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and more berries.
Nutrition Facts : ServingSize 2 pancakes, Calories 393, Fat 14.9g, SaturatedFat 8.7g, Cholesterol 84.7mg, Sodium 615.8mg, Carbohydrate 52.5g, Fiber 2.2g, Sugar 15.1g, Protein 12g
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.
PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD
Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with this blueberry cream cheese spread.
Provided by My Food and Family
Categories Pancakes
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
- Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
- Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BLUEBERRY SOUR CREAM PANCAKES
When our family of 10 goes blueberry picking, we have a bounty of berries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. -Paula Hadley, Somerville, Louisiana
Provided by Taste of Home
Time 25m
Yield about 20 pancakes (3-1/2 cups topping).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm. , For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.
Nutrition Facts : Calories 332 calories, Fat 13g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 387mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
SHEET PAN BLUEBERRY PANCAKES
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
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
BLUEBERRY BLUEBERRY SOUR CREAM PANCAKES
If you like blueberries, this breakfast treat is for you. I am prejudiced but use wild Maine berries. They have that extra "bite"!
Provided by Aroostook
Categories Breakfast
Time 25m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry ingredients.
- Beat together wet ingredients.
- Add butter to egg and sour cream.
- Add milk to sour cream mixture.
- Mix wet ingredients into dry ingredients until just incorporated.
- Add blueberries last and fold in carefully.
- Preheat lightly coated griddle or skillet over medium heat.
- If you are using an electric griddle, set temperature to 360°F.
- Test by adding a few drops of water on hot pan. When the drops start to "dance" on the griddle it is time to cook.
- For each pancake, pour about a 1/4 cup of batter onto a hot griddle.
- Cook on first side until bubbles that form begin to pop and edges look dry.
- With a spatula, turn and cook until the second side is rich and golden-brown.
- Serve with Maine Blueberry Syrup or honey.
Nutrition Facts : Calories 301.6, Fat 15.2, SaturatedFat 8.8, Cholesterol 85.2, Sodium 539.8, Carbohydrate 34.3, Fiber 1.3, Sugar 6.1, Protein 7.6
PUFFED BLUEBERRY PANCAKES
Tastes excellent with peaches also.
Provided by Deb C
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Divide butter between 2 shallow 1-cup oven-proof dishes and heat in the oven until butter melts.
- Stir blueberries, brown sugar, lemon juice, and cinnamon together in a bowl and toss to combine.
- Combine milk, eggs, flour, and salt in a bowl. Mix well. Divide batter evenly between the prepared dishes. Add blueberry mixture and sprinkle blueberries evenly on top.
- Bake in the preheated oven until puffed and golden, 17 to 20 minutes.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.1 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 2.5 g, Protein 11.4 g, SaturatedFat 9.7 g, Sodium 261.3 mg, Sugar 30.3 g
BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE
These are really good. Using fresh blueberries is best. Credit for this recipe goes to Paula Hadley, Forest Hill, LA, as printed in Taste of Home's Family Collection Cookbook.
Provided by chelgilm
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine sugar and.
- cornstarch.
- Gradually stir in water.
- Add blueberries and bring to boil over medium heat.
- Boil for 2 minutes stirring constantly.
- Remove from heat.
- Cover and keep warm.
- Pancakes: Combine dry ingredients in bowl.
- In another bowl, beat the eggs.
- Add milk,sour cream, and butter.
- Mix well.
- Stir into dry ingredients just until blended.
- Fold in the blueberries.
- Pour batter by 1/4 cupfuls onto greased hot griddle or pan.
- Serve with blueberry topping.
Nutrition Facts : Calories 557.6, Fat 22.4, SaturatedFat 12.9, Cholesterol 117.6, Sodium 613.8, Carbohydrate 81.9, Fiber 4.1, Sugar 38.8, Protein 10.2
BLUEBERRY OVEN PANCAKE RECIPE BY TASTY
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
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
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