Pancakes With Blueberry Ginger Sauce Recipe 465

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BAKED BLUEBERRY GINGER PANCAKE



Baked Blueberry Ginger Pancake image

My kids love pancakes, so I came up with this baked version that saves a lot of time in the morning. My kids always gobble these ginger-kissed breakfast squares right up! -Erin Wright, Wallace, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 9 servings.

Number Of Ingredients 10

2 large eggs, room temperature
1-1/2 cups 2% milk
1/4 cup butter, melted
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1-1/2 teaspoons ground ginger
1/2 teaspoon salt
2 cups fresh or frozen unsweetened blueberries
Maple syrup

Steps:

  • Preheat oven to 350°. Combine eggs, milk and butter. Whisk the next 5 ingredients; add to egg mixture. Spoon batter into a 9-in. square baking pan coated with cooking spray. Sprinkle blueberries over top., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cut into squares; serve with warm maple syrup.

Nutrition Facts : Calories 213 calories, Fat 7g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 368mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BLUEBERRY PANCAKES



Blueberry Pancakes image

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon lemon zest

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.

CAKE-MIX BLUEBERRY PANCAKES



Cake-Mix Blueberry Pancakes image

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

1 lemon
Two 8-ounce bags frozen blueberries (about 4 cups)
1 tablespoon maple syrup, plus more for serving
1 box yellow cake mix for two 9-inch rounds
1 cup sour cream
2 large eggs
Cooking spray
Confectioners' sugar, for dusting
Butter, softened, for serving

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.

GRANDMA'S GINGERBREAD PANCAKES



Grandma's Gingerbread Pancakes image

My dear Grammie was making gingerbread one morning and my brother and I arrived, starving! She altered the recipe slightly, put it on the grill and the result is this delicious recipe. The smell of it cooking always takes me back to that morning--mmmm!

Provided by CKINCAID1

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
½ teaspoon vanilla extract
¼ cup molasses
1 ½ cups water

Steps:

  • Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 20.9 g, Cholesterol 18.6 mg, Fat 0.7 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 149.9 mg, Sugar 4.7 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

PUFF PANCAKE WITH BLUEBERRY SAUCE



Puff Pancake with Blueberry Sauce image

I collect cookbooks and discovered this recipe while I was in Texas on vacation. The light and puffy pancake really does melt in your mouth! It's a definite family favorite. -Mrs. Barbara Mohr, Millington, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons butter
2 eggs
1/2 cup milk
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon ground cinnamon
BLUEBERRY SAUCE:
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 cup fresh or frozen blueberries
1/4 teaspoon vanilla extract

Steps:

  • Place butter in a 9-in. pie plate; place in a 425° oven for 4-5 minutes or until melted. , Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown., Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in blueberries. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in vanilla. Serve with pancake.

Nutrition Facts : Calories 275 calories, Fat 9g fat (5g saturated fat), Cholesterol 126mg cholesterol, Sodium 111mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.

BLUEBERRY GINGERBREAD PANCAKES



Blueberry Gingerbread Pancakes image

Categories     Breakfast     Brunch     Kid-Friendly     Blueberry     Summer     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 16

Number Of Ingredients 12

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mild-flavored (light) molasses
3/4 cup buttermilk
2 large eggs
3 tablespoons vegetable oil
2 cups fresh blueberries or frozen (unthawed)
Additional vegetable oil

Steps:

  • Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries.
  • Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.

BLUEBERRY SOUR CREAM PANCAKES WITH BLUEBERRY SAUCE



Blueberry Sour Cream Pancakes With Blueberry Sauce image

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

1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups blueberries, fresh or frozen
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup sour cream
1/3 cup melted butter or 1/3 cup margarine
1 cup blueberries, fresh or frozen

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 PANCAKES



Blueberry Pancakes image

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

3/4 cup whole-wheat flour
3/4 cup white flour
1 teaspoon baking powder
2 tablespoons sugar
Pinch of salt
1 egg
3 tablespoons melted butter
1 cup skim milk
1 cup blueberries
Warm maple syrup

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

BANANA PANCAKES WITH BLUEBERRY SAUCE



Banana Pancakes With Blueberry Sauce image

Homemade banana pancakes made light and fluffy with club soda and whipped egg whites. A yummy blueberry sauce turns these pancakes into a special treat. The blueberry sauce is also great over ice cream, angel food cake and much more.

Provided by Crafty Lady 13

Categories     Breakfast

Time 2m

Yield 4 serving(s)

Number Of Ingredients 19

1 pint fresh blueberries
1/4 cup water
1 cup orange juice
3/4 cup splenda artificial sweetener
1/2 cup cold water
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup wheat flour
1 tablespoon splenda artificial sweetener
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 egg whites, whipped until stiff
1 tablespoon splenda artificial sweetener
1/2 cup milk
1/2 cup club soda
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

  • For the blueberry sauce: In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and Splenda. Stir gently, and bring to a boil.
  • In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. I like to mash half of the blueberries and leave half of them whole. It's personal preference whether you want to mash the blueberries or leave them whole. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.
  • Remove from heat and stir in the vanilla extract. Thin sauce with water if it is too thick for your liking.
  • For banana pancakes: Combine flours, one tablespoon Splenda, baking powder and salt. In a separate bowl, mix together milk, club soda, vegetable oil and mashed bananas. Stir flour mixture into banana mixture just until all is moistened.
  • Whip egg whites with 1 tablespoon Splenda until stiff peaks form. Gently fold the egg whites into the pancake mixture.
  • Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using approximately 1/4 cup of batter for each pancake. Cook until lightly browned on the bottom, 3 to 5 minutes, then turn and cook until the second side is brown. Serve hot with the blueberry sauce.

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