Easy Blueberry Pancakes2012-10-03
- Yield : 20 pancakes
- Servings : 6-8
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 45m
Did someone say pancakes? Cooking up a batch of pancakes is always a good idea! So here is a very simple recipe for blueberry pancakes! I mixed AP flour and rice flour to give the pancakes a little more texture and keep people guessing about the ingredients.
Blueberry pancakes: Dream Breakfast!
Breakfast is my favorite meal of the day! There’s something about enjoying the slower pace that makes it feel a bit like a ceremony. I’m sure it’s related to the contrast between “quick and out the door weekday breakfasts” and the calmer more enjoyable weekend ones. Don’t you think?
It’s always good to have an alternative to your usual overnight oats! No matter which pancake recipe is your favorite I’m sure this one will be way up on your list. Simple yet delicious! A win-win meal!
Make-Ahead Blueberry Pancakes!
Have you ever considered making a batch of pancakes the night before? Or maybe include them in your batch cooking Sundays to have ahead for the week? Sounds unconventional but I think you should give it a try! Let’s see how…
First, make a batch and let them cool down. You can freeze them or store them in the fridge to use up in the next couple of days!
To freeze all of them together, you should stack them with a sheet of baking paper in between and wrap them in a freezer friendly bag or foil. You could also place them individually in bags (like this one!). They will keep for around 1 month.
To place them in the fridge you can store them in a container and use them up before 5 days.
Mix It Up!
This recipe uses blueberries, but you can add any fruit you love or whichever one is in season! Raspberries would be super yummy! Or some sliced apple which would go perfectly with the cinnamon!
So are you excited to try this fantastic blueberry pancakes recipe? Let me know how it goes!
- 1 ¼ cup all-purpose flour
- 1 ½ cup rice flour
- 4 tsp baking powder
- ¼ cup sugar
- 1 tsp kosher salt
- 1 ½ tsp all spice
- 1 ½ tsp cinnamon
- 4 tbs canola oil
- 2/3 cup water
- 2 ½ cups vanilla almond milk
- 1 tbs apple cider vinegar
- 2 tsp vanilla extract (or powder vanilla)
- 3 tbs pure maple syrup
- 2 cups blueberries (fresh or frozen)
Over a very low heat, warm a griddle pan. While the pan is warming, mix the almond milk and vinegar, set aside.
In a large mixing bowl, add all of the dry ingredients. Mix well. In the same bowl, add all of the wet ingredients except the blueberries. When the mixture is well incorporated, add the berries.
Increase the heat of the griddle (pan) to medium heat. Scoop a small amount (about 1/3-1/2 cup) of pancake mixture to the griddle. Fit as many as you can/want! Allow to cook for 2-3 minutes, or until the pancakes begin to bubble. Flip the pancake and cook for another 1-2 minutes.
I served mine with blueberry maple syrup! I also used frozen blueberries. My local market had fresh blueberries on sale last month and I bought 5 pounds and froze them!
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