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Blueberry Pancakes

These blueberry pancakes are one of my favorites that we’ve made yet! I love using fresh berries because when you bite into them, they pop and the juice flows out. The cinnamon and cardamom give a nice depth to the whole thing, and you can enjoy these not only at breakfast but lunch or dinner! I love pancakes for dinner.

Blueberry Pancakes

Did you know that January 28th is national blueberry pancake day?!? Neither did I, but I’m not complaining! You should whip up a big batch of these and enjoy them for dinner on Wednesday. Or better yet, Tuesday night so you can pop them in the toaster oven (or microwave) and start your Wednesday off right.

Blueberry Pancakes

These delicious pancakes don’t need much in the way of toppings. Just some maple syrup and you’re good to go! I will say that these are probably the biggest pancakes that we’ve made, so if you’re thinking of making a batch for the family, you’ll most likely want to double the recipe. We got four big pancakes out of this. The reason that we only got four instead of our normal 6-8 is that you have to add a bit of batter on top of the blueberries. Think of it like two pancakes full of fresh blueberries in the middle. You really do need to treat yourself to these amazing blueberry pancakes.

Blueberry Pancakes

Blueberry Pancakes

  Blueberry Pancakes
 
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Makes: 4 pancakes
 
Ingredients:
1 cup of white whole wheat flour
2 teaspoons of baking powder
1 tablespoon of granulated sugar
1/4 teaspoon of salt
1/8 of a teaspoon of cardamom
1 teaspoon of cinnamon
1 egg
2 tablespoon of oil, we used olive oil
1 cup of milk, almond milk will also work
1 tablespoon of vanilla
1/2 cup of fresh blueberries
 
Directions:
1) In a medium sized mixing bowl, mix all the dry ingredients together.
2) In a small bowl, toss all the liquid ingredients together. Carefully add in the liquid ingredients to the dry. Make sure not to over mix.
3) In a pan over medium high heat, scoop 1/4 cup of the batter into the pan. Add some of the blueberries to the middle of the pancake, and then cover with about 1/8 of a cup of batter.
4) Cook for about three minutes on each side. It'll be time to flip when the edges are solid and the middle begins to bubble. Cook for about 2 minutes on the other side.

 

  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   

 


AdmirorFrames 2.0, author/s Vasiljevski & Kekeljevic.
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