HOW TO MAKE PANCAKES WITH FROZEN BLUEBERRIES RECIPES
OUR FAVORITE BLUEBERRY PANCAKES - INSPIRED TASTE
These blueberry pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can use fresh or frozen blueberries in our recipe. In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below. *We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield Makes 4 servings, 2 pancakes each
Number Of Ingredients 11
Steps:
- In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)
- Meanwhile, whisk the flour, sugar, baking soda, and the salt in a medium bowl.
- Whisk the egg, vanilla, and almond extract into the milk.
- Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter. The batter will be thick, but still pourable. If it seems too thick, add an extra splash of milk.
- If using fresh blueberries, fold in the blueberries. (For frozen blueberries, keep them to the side as you will add them later.)
- Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle. If you are using frozen blueberries, scatter a handful on top of the uncooked side of the pancake.
- When the edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and more berries.
Nutrition Facts : ServingSize 2 pancakes, Calories 393, FatContent 14.9g, SaturatedFatContent 8.7g, CholesterolContent 84.7mg, SodiumContent 615.8mg, CarbohydrateContent 52.5g, FiberContent 2.2g, SugarContent 15.1g, ProteinContent 12g
EASY BLUEBERRY PANCAKES RECIPE - BETTYCROCKER.COM
Make their morning with light, tender pancakes. Your fresh or frozen blueberries make them extra-special.
Provided by Betty Crocker Kitchens
Total Time 25 minutes
Prep Time 20 minutes
Yield 13
Number Of Ingredients 4
Steps:
- Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir Bisquick, milk and eggs until blended; gently stir in blueberries. Pour by slightly less than 1/4 cupfuls onto hot griddle.
- Cook until edges are dry. Turn; cook until golden.
Nutrition Facts : Calories 95 , CarbohydrateContent 14 g, CholesterolContent 35 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 280 mg
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