BLUEBERRY PANCAKE BITES
Steps:
- Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray.
- Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes.
- Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes.
- Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar.
- Serve drizzled with the glaze, or serve with warm maple syrup for dipping.
BLUEBERRY AND BANANA PANCAKES
Make and share this Blueberry and Banana Pancakes recipe from Food.com.
Provided by Parsley
Categories Breakfast
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, sugar, baking powder and salt in a large bowl.
- Add eggs, milk, melted butter, mashed bananas, cinnamon and vanilla. Stir until well blended and smooth.
- Gently fold in the blueberries.
- Spoon 1/8-1/4 cup of batter for each pancake on preheated, greased griddle or skillet.
- Once bubbling throughout on surface, turn over and cook until done.
DAIRY-FREE, OVEN-BAKED BLUEBERRY PANCAKE MUFFINS
Easy-to-make pancakes without the mess and time of flipping individual cakes on the stovetop. Adapted from a 'Better Homes and Gardens' Red Plaid recipe for pancakes. The dairy-free (and gluten-free) options make this friendly for kids with allergies. Serve warm with syrup and dairy-free butter.
Provided by IowaEats
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups with cooking spray.
- Stir flour, sugar, baking powder, and salt together in a medium mixing bowl. Make a well in the center of the mixture; set aside.
- Combine almond milk, egg, and coconut oil in a separate mixing bowl. Add egg mixture all at once to the flour mixture. Stir until batter is just moistened and still lumpy.
- Spoon batter into the prepared muffin cups. Add about 3 tablespoons of blueberries to each cup.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Let cool for 5 minutes. Remove muffins by loosening them with a butter knife.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 12.3 g, Cholesterol 13.6 mg, Fat 3.1 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 148.6 mg, Sugar 3.4 g
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
KIDS' FAVORITE BLUEBERRY MUFFINS
My daughter, Cayla, had just gotten out of bed when we threw together these great muffins. I love cooking with my little girl! -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. In a large bowl, combine pancake mix and sugar. In another bowl, whisk egg, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries., Fill paper-lined muffin cups two-thirds full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 312mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.
SKILLET BLUEBERRY MUFFIN PANCAKES
If you are hankering for blueberry muffins, but don't have a muffin pan handy. Or maybe you just don't feel like cranking up the oven on a hot summer day. You can cook these in a skillet, using a muffin batter the same you would use pancake batter. And the results are really good! Why not just make blueberry pancakes? Though recipes will vary, most pancake and muffin recipes call for equal amounts of flour and eggs. But while pancakes call for more liquid, muffins get more (often way more) sugar, fat and baking powder. That's why muffins are dense and cakelike, while pancakes are light and fluffy. So while muffin batter cooked in a skillet may resemble a pancake, the taste is all muffin. You can even top the muffins with a blend of cinnamon-sugar (just as you would a muffin); this caramelizes beautifully when you flip them. And while muffins can take half an hour to bake, these pancake-style muffins cook up in just minutes. Recipe from J.M. Hirsch, AP food editor.
Provided by CookingONTheSide
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
- In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
- Add the liquid ingredients to the dry, then stir just until a batter forms.
- Gently stir in the blueberries. Set aside.
- In a small bowl, mix together the brown sugar and cinnamon.
- Heat a large skillet over medium.
- Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
- Do not crowd the pan, as the muffins will spread.
- Sprinkle the top of each muffin with a bit of the topping.
- Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
- Use a spatula to flip and cook for another 2-4 minutes.
- Repeat with remaining batter.
- Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.
Nutrition Facts : Calories 504.2, Fat 11.2, SaturatedFat 2.4, Cholesterol 55, Sodium 615, Carbohydrate 91.6, Fiber 4, Sugar 36.1, Protein 10.6
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BLUEBERRY PANCAKE MUFFINS RECIPE - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 1Calories 140 per servingCategory Breakfast
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners and spray them with nonstick cooking spray.
- Whisk flour, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, maple syrup, oil, and eggs in a large measuring cup or medium sized bowl. Stir wet ingredients into dry, and stir just until combined. Mixture will be slightly lumpy. Stir in blueberries carefully.
- Fill muffin cups 3/4 full (about 1/4 cup of batter per muffin liner). Bake for 12-15 minutes, or until a toothpick comes out with just a few crumbs and the muffins are puffy and golden. Cool slightly before serving. Serve warm or cold, plain or with butter and syrup.
BLUEBERRY PANCAKE MUFFINS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 37Total Time 35 minsEstimated Reading Time 4 mins
- 1. Put a rack in the upper third of the oven and preheat the oven to 375 degrees F. Line a 12-cup standard muffin pan with paper or foil liners.
- 2. For the muffins, in a medium bowl, whisk together the milk, egg, egg yolk, maple syrup, and vanilla. Add the butter and stir well.
- 3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk mixture and stir gently. Fold in the blueberries. Divide the batter among the prepared muffin cups.
- 4. Bake until golden and a wooden pick inserted in the center of a muffin comes out clean, 18-20 minutes.
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4.8/5 (47)Category Breakfast, Kid Cook, Snack
- Take the large bowl and measure out and dump the pancake mix, sugar, egg, milk and butter into the bowl.
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From whisperedinspirations.com
4.8/5 (4)Total Time 30 minsCategory BreakfastCalories 113 per serving
- In a large bowl add the pancake mix and sugar and mix until combined. Then, add in the egg, water and oil and whisk until everything is incorporated. Carefully fold in the blueberries.
- Bake for 13-15 minutes, until the tops are a light golden brown. Remove from the oven and cool for 5-10 minutes before removing from the pan.
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Reviews 4Total Time 23 minsCategory BreakfastCalories 147 per serving
- Preheat oven to 350 degrees F. Spray the wells of a standard 12 ct muffin pan with non-stick spray or line with liners if planning to eat these on the go.
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