Double Berry Pancakes Recipes

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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

BLENDED BERRY PANCAKES



Blended Berry Pancakes image

This is a great way to sneak in some extra fruit into your breakfast -- whether it be for yourself or for the kids! The strawberries add beautiful color to the pancakes and an extra sweetness. Also great if half a banana is added to the mix. And the topping options are endless! Serve alongside maple syrup, butter, fresh strawberries, blueberries, banana, etc., and enjoy! Brown sugar can be sprinkled on top of the completed pancakes to add a crunchy texture.

Provided by smerki

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 cup pancake mix
¾ cup water
10 whole frozen strawberries
½ cup frozen blueberries
1 teaspoon brown sugar, or to taste

Steps:

  • Preheat a pancake griddle to medium heat. Whisk together the pancake mix and water in a bowl.
  • Place the still-frozen strawberries into a blender, and pulse several times to break the berries up into small pieces. Mix the chopped strawberries and the frozen blueberries into the batter until the fruit is well distributed.
  • Grease the griddle with butter, and pour about 1/4 cup of batter per pancake onto the griddle. Allow the bottom side to brown and the batter to form air holes; sprinkle the uncooked side with brown sugar, if desired, and flip to brown the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 31.5 g, Fat 0.8 g, Fiber 1.1 g, Protein 3.1 g, Sodium 486 mg, Sugar 4 g

DOUBLE-CHOCOLATE STRAWBERRY PANCAKES



Double-Chocolate Strawberry Pancakes image

1st Place Winner Bisquick® Recipe Contest 2010! Two kinds of chocolate and sour cream create melt-in-your-mouth pancakes with a double strawberry hit.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 15

Number Of Ingredients 10

1 1/2 cups Original Bisquick™ mix
1/4 cup unsweetened baking cocoa
1 container (8 oz) sour cream
1/2 cup milk
2 teaspoons strawberry extract or vanilla
2 eggs
1 cup semisweet chocolate chips (6 oz)
Whipped cream or frozen (thawed) whipped topping
2 cups sliced fresh strawberries
Strawberry syrup

Steps:

  • In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
  • Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 110 mg, Fat 4, Fiber 5 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 25 g, TransFat 1 1/2 g

DOUBLE-BUCKWHEAT BLUEBERRY PANCAKES



Double-Buckwheat Blueberry Pancakes image

I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don't eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that's the buckwheat flour), but the pancakes are not heavy.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, vegetables, main course

Time 1h

Yield serving 4 to 6

Number Of Ingredients 13

3/4 cup / 100 grams buckwheat flour
3/4 cup / 100 grams whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
Scant 1/4 teaspoon fine sea salt
2 large or extra large eggs
1 1/2 cups / 355 ml buttermilk
1 tablespoon honey (can be a strong honey like buckwheat honey) or agave nectar
1 teaspoon vanilla extract
3 tablespoons grapeseed oil or melted butter
3/4 cup /113 grams cooked kasha
6 ounces / 1 1/3 cups (1 box) fresh or frozen blueberries
1/2 teaspoon all-purpose flour

Steps:

  • Preheat a griddle.
  • Sift together flours, baking powder, baking soda and salt.
  • In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.
  • Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.
  • In a separate bowl toss blueberries with 1/2 teaspoon flour.
  • If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 11 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 9 grams, TransFat 0 grams

DOUBLE-BERRY PANCAKES



Double-Berry Pancakes image

Make and share this Double-Berry Pancakes recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Breakfast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
1 cup rinsed fresh blueberries
1 cup rinsed fresh raspberry

Steps:

  • In large bowl, combine dry ingredients.
  • In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
  • In another large bowl beat the egg whites on high speed until soft peaks form, then fold into batter gently with a rubber spatula until it's worked inches
  • Cook pancakes on a griddle that has been preheated on medium heat.
  • Use about 1/3 cup of batter for each one.
  • As soon as you pour the batter onto griddle, arrange 1 tablespoon each of the blueberries and raspberries on the top of the pancake.
  • Cook until the pancake has bubbled over the surface, then carefully flip.
  • Cook until the other side is lightly browned.
  • Serve with syrup.

DOUBLE-BERRY PANCAKES



Double-Berry Pancakes image

So very good with fresh berries, but frozen is fine. Do not thaw frozen berries before using. From Sunset magazine.

Provided by Jellyqueen

Categories     Breakfast

Time 25m

Yield 12 pancakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, separated
2 cups buttermilk
1/4 cup butter, melted
1 cup rinsed fresh blueberries (or un-rinsed if using frozen)
1 cup rinsed fresh raspberry (or un-rinsed if using frozen)
real maple syrup

Steps:

  • In large bowl, combine dry ingredients.
  • In another bowl, mix egg yolks, buttermilk and butter until well blended, then stir this into the flour mixture.
  • In another large bowl beat egg whites on high speed until soft peaks form, then fold into batter- gently but completely; there should be no white streaks remaining.
  • Cook pancakes on 350 degree nonstick griddle, using 1/3 cup of batter per pancake – evenly arrange 1 tablespoon each of blueberries and raspberries onto each pancake.
  • Cook until bottom is nicely golden brown and edges are dry then flip and cook around 2 minutes more.
  • Serve with real maple syrup.

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