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
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
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.
CAKE-MIX BLUEBERRY PANCAKES
These pancakes are fluffy and a bit sweeter than usual, which makes them a perfect match for the tart lemony-blueberry sauce spooned on top. Blueberries can vary in texture and water content, so feel free to adjust the consistency of the sauce with either a few extra minutes of cooking time to thicken it or a few extra tablespoons of water to thin it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings (about 24 pancakes and 3/4 cup syrup)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
- Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
- Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side.
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
EASY BLUEBERRY PANCAKE RECIPE
Make morning extra special with this Easy Blueberry Pancake Recipe. These fluffy blueberry-studded wonders are sure to be the star of table.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 4 servings, 3 pancakes each
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients until blended.
- Whisk egg, milk and 1 Tbsp. oil in medium bowl until blended. Stir in flour mixture.
- Heat griddle or large skillet, brushed lightly with some of the remaining oil, on medium heat. Pour batter onto griddle, using 1/4 cup batter for each pancake. Immediately sprinkle 2 Tbsp. blueberries over batter for each pancake; cook until bubbles form on tops, then turn to brown other sides.
- Serve topped with remaining berries and COOL WHIP.
Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
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
BLUEBERRY PANCAKES
Provided by Florence Fabricant
Categories breakfast, main course, side dish
Time 30m
Yield 10 medium-size pancakes, 3 to 4 servings
Number Of Ingredients 10
Steps:
- Mix the flours, baking powder, sugar and salt together in a bowl. In a separate bowl beat the egg and stir in two tablespoons of the butter and milk. Stir the egg mixture into the flour mixture only until the ingredients are incorporated. Stir in the blueberries.
- Heat a griddle or a large nonstick skillet. Preheat oven to 150 degrees.
- Brush the skillet or griddle lightly with butter, then, using about three tablespoons of the batter, form one pancake in the pan. Cook over medium-high heat until it is browned on one side, two to three minutes, turn it over and brown the other side. Transfer it to a heatproof platter and place it in the oven. The reason for starting with one pancake is that the first pancake never browns as evenly as subsequent ones.
- Continue to add batter, about three tablespoons for each, and to cook pancakes (as many as pan will hold), brushing griddle or skillet with more melted butter as needed, until the batter has been used. As the pancakes are cooked, transfer them to the platter to keep warm. Serve with warm maple syrup.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 49 grams, Fat 11 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 213 milligrams, Sugar 13 grams, TransFat 0 grams
BLUEBERRY PANCAKES RECIPE BY TASTY
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
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
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