SIMPLE BLUEBERRY PANCAKES RECIPES

Name: Simple Blueberry Buttermilk Pancakes
Prep time: 25 min
Total time: 25 min
Ingredients: 1 1/4 cups all-purpose flour (spooned and leveled); 2 tablespoons light-brown sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon coarse salt; 1 cup low-fat buttermilk; 1/2 cup whole milk; 2 large eggs; 2 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional); 1 1/2 cups blueberries; Maple syrup, for serving

SIMPLE BLUEBERRY BUTTERMILK PANCAKES RECIPE - MARTHA STE…

Simple Blueberry Buttermilk Pancakes Recipe - Martha Ste… image

Buttermilk makes these pancakes, recipe courtesy of Lillian Achilles of Portland, Texas, especially scrumptious. If you prefer, omit the blueberries and serve the pancakes topped with sliced bananas.

Provided by Martha Stewart

Categories Pancake Recipes

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour (spooned and leveled)
2 tablespoons light-brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup low-fat buttermilk
1/2 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted, plus more for pan, and room-temperature butter for serving (optional)
1 1/2 cups blueberries
Maple syrup, for serving

Steps:

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired

Nutrition Facts : Calories 326 g, FatContent 10 g, FiberContent 2 g, ProteinContent 11 g

TODD'S FAMOUS BLUEBERRY PANCAKES - ALLRECIPES

Todd's Famous Blueberry Pancakes - Allrecipes image

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 Pancakes

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 pancakes

Number Of Ingredients 8

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

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, CarbohydrateContent 24.7 g, CholesterolContent 36.8 mg, FatContent 2.9 g, FiberContent 1.1 g, ProteinContent 5.1 g, SaturatedFatContent 1.4 g, SodiumContent 397.4 mg, SugarContent 4 g

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1. First separate the eggs, putting the whites into one bowl and the yolks into another.
2. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
3. Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
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