Puffed Blueberry Pancakes Recipes

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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.

BERRY PUFF PANCAKE



Berry Puff Pancake image

Breakfast is my husband's favorite meal of the day. I use our homegrown blueberries in this sweet morning treat. -Cecilia Morgan, Milwaukie, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon butter
3 large eggs
3/4 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
BERRY TOPPING:
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1/3 cup orange marmalade
2 tablespoons confectioners' sugar
Whipped cream, optional

Steps:

  • Place the butter in a 9-in. pie plate; place in a 400° oven for 4-5 minutes or until melted. Tilt pie plate to evenly coat bottom and sides with butter. , In a small bowl, whisk the eggs and milk. In another small bowl, combine the flour and salt; whisk in egg mixture until smooth. Pour batter into prepared pie plate. Bake until sides are crisp and golden brown, 15-20 minutes. , Meanwhile, in a large bowl, gently combine the berries and marmalade. Sprinkle pancake with confectioners' sugar; fill with berry mixture. Serve immediately. If desired, serve with whipped cream.

Nutrition Facts : Calories 215 calories, Fat 6g fat (3g saturated fat), Cholesterol 116mg cholesterol, Sodium 273mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 6g protein.

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

STOWE BLUEBERRY OVEN PUFFED PANCAKE



Stowe Blueberry Oven Puffed Pancake image

Blueberry Oven Pancake. Custard-like filling with popover-like edges with the sweet-tartness of the blueberries. We discovered this recipe during a ski trip to Stowe, Vermont. I think I copied it out of a church recipe book. My family loves this recipe, and it was a hit at a recent brunch. I have used both fresh blueberries and frozen - with great results. This could be served as a dessert with ice cream.

Provided by Jb Tyler

Categories     Breakfast

Time 45m

Yield 1 10, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
3 eggs
2 cups milk, divided
3/4 cup flour
1 tablespoon sugar
1/2 teaspoon salt
1 pint blueberries, sweetened to taste
1/4 teaspoon cinnamon

Steps:

  • In a preheated 425 degree oven heat butter in a heavy 10" skillet until bubbly (be careful not to burn).
  • Beat the eggs in a bowl with a fork, 1/4 cup milk, the flour, sugar and salt until smooth and well blended.
  • Beat in remaining 1 3/4 cups milk.
  • Pour into hot prepared skillet; bake in 425 degree oven about 20 minutes. Sprinkle with berries and cinnamon. Bake 10 to 15 minutes longer or until knife inserted in center coes out clean and pancake is browned and puffed. Cut in wedges. Serve with a bit of warm maple syrup.

PUFFED BLUEBERRY PANCAKES



Puffed Blueberry Pancakes image

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

2 tablespoons butter
1 cup blueberries
3 tablespoons dark brown sugar
1 tablespoon fresh squeezed lemon juice
¼ teaspoon ground cinnamon
½ cup milk
2 large eggs
6 tablespoons all-purpose flour
1 pinch salt

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 PANCAKES RECIPE BY TASTY



Blueberry Pancakes Recipe by Tasty image

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

⅔ cup greek yogurt
½ ripe banana
½ cup oats
1 egg
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
½ cup fresh blueberry

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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