Blueberrypancakes Recipes

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BLUEBERRY PANCAKES

From Cook's Illustrated. When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you have buttermilk on hand, use 2 cups of buttermilk instead of the milk and lemon juice. 1 cup blueberries = 16 T, 1 T per pancake. If you like more blueberries, as my husband does, double the quantity of blueberries and use 6-8 blueberries per pancake. Also, I use a 1/3 cup measure to get slightly larger pancakes.

Provided by swissms

Categories     Breakfast

Time 20m

Yield 16 4-inch pancakes, 4-6 serving(s)

Number Of Ingredients 14



Blueberry Pancakes image

Steps:

  • Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
  • Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
  • Whisk egg and melted butter into milk until combined.
  • Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  • Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
  • Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
  • Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
  • Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
  • Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Nutrition Facts : Calories 467.2, Fat 17.3, SaturatedFat 9, Cholesterol 86.5, Sodium 710, Carbohydrate 65.9, Fiber 2.6, Sugar 10.3, Protein 12.4

1 tablespoon fresh lemon juice
2 cups milk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil
1 cup fresh blueberries (1 cup = 16 T, 1 T per pancake) or 1 cup frozen blueberries, preferably wild, rinsed and dried (1 cup = 16 T, 1 T per pancake)
add 1 t freshly grated lemon zest (zest from 1 lemon)
add 1/2 c. chopped pecans
add 1/2 t. ground cinnamon

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



Todd's Famous Blueberry Pancakes image

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

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

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



Blueberry Pancakes image

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

1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
½ cup plain yogurt
½ cup milk
2 tablespoons vegetable oil
¾ cup fresh blueberries

LEMON BLUEBERRY PANCAKES

Provided by Ree Drummond : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11



Lemon Blueberry Pancakes image

Steps:

  • Heat a heavy skillet or grill over medium-low heat.
  • In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.
  • In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.
  • Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.
  • Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.
  • Serve with more softened butter and warm syrup.

Nutrition Facts : Calories 444 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 92 milligrams, Sodium 617 milligrams, Carbohydrate 66 grams, Fiber 2 grams, Protein 12 grams, Sugar 22 grams

1 1/2 cups plus 1 tablespoon cake flour
3 tablespoons sugar
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk (more if needed)
1 lemon, zested and juiced (more juice if lemon isn't very juicy)
2 tablespoons butter, melted, plus more softened for serving
1 1/2 teaspoons vanilla extract
1 large egg
1 cup blueberries
Maple or pancake syrup, warmed, for serving

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



Blueberry Pancakes Recipe by Tasty image

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

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

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



Blueberry Pancakes image

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

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

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



Blueberry Pancakes image

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

2 cups flour
2 tablespoons caster sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 pinch ground nutmeg
2 large eggs
2 cups buttermilk
8 tablespoons butter, melted
1 cup fresh blueberries (wild are best, but failing that, cultivated will do) or 1 cup frozen blueberries (wild are best, but failing that, cultivated will do)

BLUEBERRY PANCAKES

A great healthy alternative to traditional blueberry pancakes. I found this recipe on the Biggest Loser Club. It works well with sugar free, low-calorie syrup for a truely healthy start to your day. I served it with two strips of turkey bacon.

Provided by Michael Wodnicki

Categories     Breakfast

Time 25m

Yield 6 pancakes, 2 serving(s)

Number Of Ingredients 7



Blueberry Pancakes image

Steps:

  • In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries.
  • Let stand for 10 minutes.
  • Heat a large nonstick skillet over medium heat.
  • Pour the batter in 1/8-cup dollops onto the skillet to form 3 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Serve immediately.
  • Preparation time includes time for batter to rest.

Nutrition Facts : Calories 157.7, Fat 1.4, SaturatedFat 0.5, Cholesterol 2.5, Sodium 698, Carbohydrate 30.1, Fiber 4.1, Sugar 6.9, Protein 8.1

1/2 cup whole wheat flour or 1/2 cup whole grain oat flour
1/2 cup low-fat buttermilk
1 large egg white, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup fresh blueberries or 1/2 cup frozen blueberries

THE BEST BLUEBERRY BUTTERMILK PANCAKES

I am such a sucker for visuals. I saw these pancakes being made on a cooking show this morning (Cookworks), dashed out to buy fresh blueberries, and made these for dinner tonight. They did not disappoint! Try them; they're delicious!

Provided by Lennie

Categories     Breakfast

Time 26m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 9



The Best Blueberry Buttermilk Pancakes image

Steps:

  • Please note that you'll also need additional unsalted butter to grease your skillet (you could also use nonstick cooking spray like Pam; I did some with butter and some with Pam and all worked fine and tasted great).
  • In a large mixing bowl, sift together the flour, sugar, baking powder and soda, and salt (I do this through a sieve, not with a sifter).
  • After melted butter has cooled down, beat the eggs with the buttermilk in a separate bowl then whisk in the melted butter.
  • Using a wooden spoon or a spatula, add the wet ingredients to the dry ingredients and combine just until you have a lumpy batter; do NOT overmix.
  • Over medium-high heat, heat some butter in a large skillet (you could use a griddle too, of course).
  • For each pancake, use a generous 1/4 cup of batter; after spooning batter into skillet, sprinkle top of each pancake with blueberries and press them in slightly.
  • I was quite generous with sprinkling the blueberries, then when I got to my last pancake I found I didn't have many left, so you may want to have some extra blueberries on hand.
  • Cook each pancake for approximately 2 minutes per side; the length of time will depend on how hot you have the heat, how well your skillet retains the heat, etc.
  • Keep pancakes warm in a low oven as you make them, then serve; best when served with real maple syrup.

2 cups all-purpose flour
1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs (at room temperature)
2 cups buttermilk
1/4 cup melted unsalted butter (allowed to cool down)
1 cup blueberries (fresh or frozen)

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



Sheet Pan Blueberry Pancakes image

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

1 serving cooking spray
3 cups baking mix
2 cups milk
3 eggs
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 cup blueberries

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



Healthy Blueberry Pancakes Recipe by Tasty image

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

2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup quick-cook oats
½ cup blueberry

MOM'S FAMOUS BLUEBERRY PANCAKES

This is our daughters most loved pancakes, and she does request them every year for her birthday, when she comes home to Canada from Florida, where she is now living. I have made this recipe for many, many years.

Provided by Scandigirl

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Mom's Famous Blueberry Pancakes image

Steps:

  • Sift flour, sugar, baking powder& salt into a bowl.
  • In medium bowl, beat egg and stir in buttermilk and baking soda.
  • With egg beater, beat flour mixture just till smooth (very little.) Stir in melted butter and blueberries with a large spoon.
  • Pour batter by 1/4 cup measure onto griddle.
  • Served with Canadian Maple Syrup and a bit of whipped cream.
  • Enjoy!

Nutrition Facts : Calories 266.3, Fat 8.2, SaturatedFat 4.5, Cholesterol 71.2, Sodium 493.2, Carbohydrate 39.9, Fiber 1.7, Sugar 8.7, Protein 8.4

1 1/4 cups flour
2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 1/4 cups buttermilk
1/2 teaspoon baking soda
2 tablespoons melted unsalted butter
3/4 cup small wild blueberries

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



Blueberry Pancakes image

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

1 1/4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
2 tablespoons oil
1 cup fresh blueberries or 1 cup thawed frozen blueberries, rinsed and stems removed
blueberry syrup (Syrup for Blueberry Pancakes) (optional)

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