Fresh Blueberry Pancakes Recipes

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.

Ingredients

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

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

Ingredients

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

Ingredients

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