BLUEBERRY SKILLET PANCAKES
A breakfast classic, now with more protein to help fuel your busy day! Serve with powdered sugar, maple syrup, and more blueberries.
Provided by Krusteaz
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together pancake mix, water, and eggs until lumps are no longer visible. Texture will be watery. Set batter aside.
- Heat oven to 425 degrees F and place two 6- to 8-inch skillets in the oven while it preheats.
- Once preheated, remove skillets and place 2 tablespoons of butter and 1/4 cup of blueberries in each skillet. Stir until butter melts.
- Pour 2/3 cup of pancake mix into each skillet and place back in the oven. Cook 15 to 20 minutes, until golden brown. Remove and let cool.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 23.7 g, Cholesterol 247.1 mg, Fat 29.1 g, Fiber 2.9 g, Protein 14.3 g, SaturatedFat 16.1 g, Sodium 536.3 mg, Sugar 8 g
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
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
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
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.
OVEN-BAKED BLUEBERRY PANCAKE
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
- Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
- Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.
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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- Whisk the flour, 3 tablespoons sugar, baking powder, salt, and lemon zest together in a medium mixing bowl. In a 2-cup liquid measuring cup or another medium bowl, whisk the buttermilk, egg, vanilla, and melted butter together. It may clump a little if the butter is too warm but that's ok. Mix the wet ingredients into the dry ingredients with a rubber spatula just until the flour disappears. Fold in ¾ cup of the blueberries.
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- Bake for 20 to 25 minutes, until the top is golden brown and the edges have just started to pull away from the sides of the pan. Cool for 5 minutes then dust with confectioners' sugar, slice into wedges, and serve warm with maple syrup.
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