Blueberry Hazelnut Pancakes Recipe

Name: Blueberry Hazelnut Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 mL) blueberries; 1 1/2 cups (375 mL) self-rising flour; 1 tsp (5 mL) salt; 1 tbsp (15 mL) brown sugar; 2 tbsp (30 mL) sugar; 3 eggs; 2 tbsp (30 mL) hazelnut butter; 1 cup (250 mL) milk; 1/3 cup (75 mL) unsalted butter, melted and cooled; 2 tbsp (30 mL) canola oil

Servings: persons

1/2 cup (125 mL) blueberries
1 1/2 cups (375 mL) self-rising flour
1 tsp (5 mL) salt
1 tbsp (15 mL) brown sugar
2 tbsp (30 mL) sugar
3 eggs
2 tbsp (30 mL) hazelnut butter
1 cup (250 mL) milk
1/3 cup (75 mL) unsalted butter, melted and cooled
2 tbsp (30 mL) canola oil

1
Mix all the dry ingredients in a medium-sized bowl.
2
In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix (a few lumps are fine).
3
Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan.
4
Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute.
5
Remove from the pan and wipe the pan with oil again before making more pancakes.
6
Serve with maple syrup.

614

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: 1/2 cup (125 mL) blueberries, 1 1/2 cups (375 mL) self-rising flour, 1 tsp (5 mL) salt, 1 tbsp (15 mL) brown sugar, and more.

Yes, Blueberry Hazelnut 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 Hazelnut Pancakes

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