Blueberry Pancakes Recipe

Name: Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Flour; 3/4 cup Buttermilk; 1 Egg; 1 1/2 tbsp Brown Sugar; 4 tsp Vegetable oil; 1 tsp Baking powder; 1/2 tsp Baking soda; 2 cup Blueberries; 12 3/4 oz Blueberry glaze; 1 can Redi Whip Cream ( any whip cream will do )

Servings: persons

1 cup Flour
3/4 cup Buttermilk
1 Egg
1 1/2 tbsp Brown Sugar
4 tsp Vegetable oil
1 tsp Baking powder
1/2 tsp Baking soda
2 cup Blueberries
12 3/4 oz Blueberry glaze
1 can Redi Whip Cream ( any whip cream will do )

1
Use a pan or griddle set to 350F
2
Combine buttermilk, egg, vegetable oil, and brown sugar.
3
Mix well.
4
Now add flour, baking powder and baking soda and mix until you have a good consistency.
5
Pour amount onto the griddle / pan.
6
( pour until you have the size pancake you want )
7
Once the pancake starts to bubble up its getting time to flip.
8
( I always just lift a side up to check for golden brown color )
9
Once the pancake shows a golden brown color on both sides remove from heat.
10
Stack two pancakes on top if each other then spread the blueberry glaze on the top pancake.
11
Take the can of whip cream and border the outside of the pancake.
12
Put a touch of whipcream in the center of pancake.
13
Place blueberries everywhere there is whip cream spaced about 1 inch apart.
14
Place one blueberry in middle of pancake on whipcream.
15
Enjoy!

956

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 cup Flour, 3/4 cup Buttermilk, 1 Egg, 1 1/2 tbsp Brown Sugar, and more.

Yes, Blueberry 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 Pancakes

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