Fluffy Blueberry Pancakes Recipes

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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

Provided by Trisha Yearwood

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12



Blueberry Pancakes image

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.

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

FLUFFY AND DECADENT BLUEBERRY-RICOTTA PANCAKES

These are our favorite pancakes because they are light and fluffy and have a fresh berry flavor. I learned this recipe while working for Chef Neal Fraser in Los Angeles. The secret is folding in whipped egg whites. The airy whites literally lift the batter and make the pancakes eat like fluffy clouds. This egg white technique can be applied to any pancake recipe.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13



Fluffy and Decadent Blueberry-Ricotta Pancakes image

Steps:

  • In a large bowl, whisk the egg yolks with the milk, sugar and vanilla until well combined. Add the flour, baking powder and salt. Whisk until just combined--do not overmix; small flour lumps are okay. Gently fold in the ricotta cheese until just barely combined. Again, some ricotta clumps are okay.
  • In a separate bowl, using an electric mixer with the whisk attachment, beat the egg whites and cream of tartar (if using) at medium speed until frothy. Then switch to high speed and beat until soft peaks form, 4 to 6 minutes. Gently fold the egg whites into the batter until just combined.
  • Heat a griddle over medium heat and give it a 3-second spray with nonstick spray to coat. Dip a 2-ounce (56-g) ladle into the batter and ladle onto the griddle. Be sure to leave enough space between the pancakes to get your spatula in there to flip. Cook over medium heat until the bottoms are golden brown and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries, pressing them in gently. Flip over and continue to cook until golden on the second side. Remove from the heat and repeat with the remaining batter. Serve with maple syrup and butter.

3 large eggs, separated
1 1/2 cups (355 ml) milk
1/4 cup (50 g) sugar
1 tablespoon (15 ml) pure vanilla extract
2 cups (240 g) all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons (9 g) kosher salt
3/4 cup (185 g) ricotta cheese, drained in a coffee filter or fine-mesh sieve
1/4 teaspoon cream of tartar (optional)
Nonstick cooking spray
1 pint (300 g) fresh blueberries or 2 cups (300 g) frozen blueberries, thawed
Pure maple syrup, for serving
Unsalted butter, for serving

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

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)

FLUFFY BLUEBERRY PANCAKES

Exchange the blueberries for chocolate chips, chopped nuts, shredded coconut, sliced bananas or raspberries. Use 1 tablespoon of add-ins per pancake.

Provided by gailanng

Categories     Breakfast

Time 20m

Yield 8 Pancakes, 2-4 serving(s)

Number Of Ingredients 11



Fluffy Blueberry Pancakes image

Steps:

  • In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined.
  • Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking.
  • Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.
  • Use 1/4-cup dry measuring cup to scoop 1/4 cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
  • Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.
  • Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.

Nutrition Facts : Calories 515.7, Fat 20.1, SaturatedFat 4.7, Cholesterol 105.8, Sodium 1183.9, Carbohydrate 71.3, Fiber 2.6, Sugar 16.6, Protein 12.9

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
vegetable cooking spray (for pan)
1/2 cup blueberries

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