Blueberry Crisp Pancakes Recipe

Name: Blueberry Crisp Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all purpose flour; 3/4 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 cup melted butter or magarine; 1 pint fresh blueberries; 1 1/2 cups granola (one with dried fruit)

Servings: persons

3/4 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup melted butter or magarine
1 pint fresh blueberries
1 1/2 cups granola (one with dried fruit)

1
Mix all dry ingredients together.
2
Add buttermilk and melted butter to dry ingredients.
3
Allow batter to rest for at 10-15 minutes.
4
Preheat griddle or large skillet on medium heat.
5
Scooping up 1/8 of the batter for each pancake, add 2 or 3 pancakes at a time to the griddle or skillet.
6
Top each pancake with 1/8 of the blueberries.
7
When pancake begin to form bubbles that just start to pop around the edges, sprinkle a handful of the granola over top each pancake.
8
Flip each pancake and cook until bottoms are golden brown (carefully lift up an edge of a pancake to check).
9
DO NOT press down on pancakes with your spatula, as it will force out all the air bubbles and make pancakes flat and dense.
10
Keep finished pancakes on a warmed plate while you cook remaining pancakes.
11
Serve pancakes with the topping of your choice: maple syrup, blueberry syrup, blueberry compote, or whipped cream.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup all purpose flour, 3/4 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Blueberry Crisp Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Crisp Pancakes

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