MULTIGRAIN BLUEBERRY PANCAKES
Four grains offer a wholesome twist on the classic blueberry pancake. Top with our Blueberry Syrup (see Related Links) or traditional maple syrup and butter.
Categories breakfast brunch bread pancake blueberry multigrain buttermilk kid-friendly
Yield 1 cup
Number Of Ingredients 14
Steps:
- Prepare the batter: In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg. Using a whisk, add buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in the blueberries.
- Make the pancakes: Preheat oven to 250°F. Lightly coat a nonstick skillet or griddle with vegetable-oil cooking spray and heat over medium-high heat. Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp. Turn each pancake over and continue to cook until both sides are golden brown. Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used. Serve hot.
Nutrition Facts : Calories 146 calories
MULTIGRAIN PANCAKES
Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.
Provided by Food Network Kitchen
Time 30m
Yield about 12 pancakes
Number Of Ingredients 15
Steps:
- Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
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.
MULTIGRAIN PANCAKES
Easy, satisfying, and full of whole grain goodness! Top as desired- I like mine with peanut butter and sugar-free syrup. Also, any chopped fruit, nuts, or chocolate chips could be added to the batter.
Provided by 9KATIE9
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, oats, cornmeal, sweetener, salt, baking powder, baking soda and cinnamon. In a separate bowl, whisk together the eggs, yogurt, milk and water. Pour the wet ingredients into the dry, and mix just until moistened.
- Heat a skillet over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter per pancake onto the skillet. Cook until bubbles begin to form in the center, then flip and cook until browned on the other side.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 23.2 g, Cholesterol 0.3 mg, Fat 0.7 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 574.8 mg, Sugar 1.2 g
MULTIGRAIN BLUEBERRY PANCAKES
Do you ever crave certain types of food and not know why? Well, for me, it's been blueberries! In this recipe, four different grains offer a wholesome twist on the classic blueberry pancake. You may top with blueberry syrup or traditional maple syrup. Adapted from Country Living magazine(August 2001). Enjoy!
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 16 4" pancakes
Number Of Ingredients 15
Steps:
- Batter:.
- In a large bowl, combine the flours, cornmeal, oats, sugar, baking powder, salt, baking soda, and nutmeg.
- Using a whisk, add in buttermilk, butter, honey, and eggs to dry mixture until a smooth batter forms. Gently fold in blueberries.
- To make pancakes:.
- Preheat the oven to 250*F.
- Lightly coat a nonstick skillet or griddle with veg. oil cooking spray(or a teaspoon or more of vegetable oil) and heat over medium high heat.
- Once hot, pour 1/4 cupfuls of batter to form pancakes and cook until the tops bubble and the edges begin to crisp.
- Turn each pancake over and continue to cook until both sides are golden brown.
- Transfer pancakes to a baking pan and place in oven to keep warm until ready to serve. Repeat until all batter is used.
- Serve hot. Enjoy!
- Note: This makes about 4 cups batter.
MULTIGRAIN BLUEBERRY WAFFLES (OR PANCAKES)
Make and share this Multigrain Blueberry Waffles (or Pancakes) recipe from Food.com.
Provided by LUv 2 BaKE
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, oats, baking powder and baking soda.
- In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
- Fold in blueberries until just mixed.
- In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
- Fold egg white into batter.
- In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
- Yield 8 waffles.
- NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).
Nutrition Facts : Calories 146.5, Fat 2.6, SaturatedFat 0.4, Cholesterol 1, Sodium 146.8, Carbohydrate 25.3, Fiber 3.7, Sugar 2, Protein 7
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
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