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
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
BLUEBERRY PANCAKES
A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup; I also recommend a glass of orange juice as I think it pairs well.
Provided by PalatablePastime
Categories Breakfast
Time 25m
Yield 8 4-inch pancakes, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
- In a separate small bowl, beat together eggs, buttermilk, and oil.
- Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
- Fold in blueberries.
- Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
- Add batter about 1/3 cup at a time, but do not crowd.
- Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
- Remove to a platter and keep warm till the rest of the pancakes are finished.
- Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.
Nutrition Facts : Calories 617.2, Fat 20.4, SaturatedFat 4.1, Cholesterol 190.9, Sodium 1279.6, Carbohydrate 89.7, Fiber 3.9, Sugar 26.2, Protein 18.9
BLUEBERRY PANCAKES
Provided by Trisha Yearwood
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY
Here's what you need: ripe bananas, eggs, vanilla extract, quick-cook oats, blueberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 5
Steps:
- Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
- Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
- Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
- Enjoy!
Nutrition Facts : Calories 195 calories, Carbohydrate 33 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, Sugar 11 grams
BLUEBERRY PANCAKES
At summer's end when I was growing up we all headed to the woods and fields surrounding our home, ice cream buckets held aloft, to pick the proliferation of wild blueberries that grew there in abundance. This was one of our favourite things to make with them.
Provided by MarieRynr
Categories Breakfast
Time 30m
Yield 12-14 pancakes
Number Of Ingredients 10
Steps:
- Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large mixing bowl.
- Put the eggs into a medium bowl and beat until frothy.
- Beat in the buttermilk, mixing well.
- Stir the buttermilk mixture into the dry mixture, mixing to combine.
- Stir in half of the melted butter.
- Heat a large cast iron skillet over medium heat. (if you are lucky enough to have one, if you don't a large non-stick one will do)
- Treat the skillet with some of the remaining butter.
- Make 2 to 3 pancakes at a time by ladling 1/3 cup of batter for each pancake into the skillet, keeping about ½ inch between the pancakes.
- Scatter some blueberries on top of each.
- Cook until bubbles form on the tops of the pancakes and bottoms turn golden brown. (about 2 to 3 minutes)
- Flip over and continue to cook until the bottoms are golden and the centers are cooked through. (about 2 minutes more)
- Repeat process, greasing skillet each time with more butter.
- Keep pancakes warm in a slow oven until all are cooked.
- Serve with pats of butter and Maple syrup.
- Cooked bacon is heavenly with these!
Nutrition Facts : Calories 187.8, Fat 9.1, SaturatedFat 5.4, Cholesterol 57.2, Sodium 371.9, Carbohydrate 22, Fiber 0.9, Sugar 5.4, Protein 4.7
BLUEBERRY BUTTERMILK PANCAKES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 12
Number Of Ingredients 12
Steps:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar in a large bowl until thoroughly combined. Toss blueberries with 2 tablespoons flour mixture in a medium bowl and set aside. Make a well in the center of remaining flour mixture and add buttermilk, eggs, and lemon zest. Whisk together, gradually incorporating flour mixture, mixing just until combined; some small lumps should remain in the batter. Fold in blueberries. Let batter stand 10 minutes.
- Preheat a double-burner griddle or a large cast-iron skillet over medium-high heat. Brush griddle with oil and ladle 1/3 cup batter per pancake onto griddle. When small bubbles appear across surface of pancakes and the edges lift from griddle, flip and continue cooking until pancakes are golden brown on the second side and are springy to the touch, about 3 minutes total. Serve with butter and maple syrup; then continue with the rest of the batter.
AMERICAN BLUEBERRY PANCAKES
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Provided by Good Food team
Categories Breakfast, Brunch, Snack, Supper, Treat
Time 35m
Yield Makes 10 pancakes
Number Of Ingredients 8
Steps:
- Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
- Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
- Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
- Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
- Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
- Cover with kitchen paper to keep warm while you use up the rest of the batter.
- Serve with golden or maple syrup and the rest of the blueberries.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
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4.3/5 (93)Total Time 15 minsServings 6Calories 115 per serving
- Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat.
- Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately., Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer.
- Stir in the melted butter or oil., Add the flour, salt, baking powder, and sugar, stirring just to combine.
- A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
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