Best Blueberry Maple Sugar Pancakes Recipes
BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE
These blueberry and brown sugar pancakes are delicious and fluffy and the cinnamon-sugar topping paired with the maple glaze just puts them over the top!
Provided by Cooking Creation
Categories Breakfast
Time 25m
Yield 24 Pancakes, depending on size
Number Of Ingredients 14
Steps:
- Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
- Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use.
- Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using.
- Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.
- Drizzle the maple glaze over all.
- Serve hot and enjoy!
BLUEBERRY MAPLE SUGAR PANCAKES
We use maple sugar made at our farm, Bonhomie Acres, in these pancakes, and then we top them with 100 percent maple syrup, too. The delicious flavor demands nothing less! -Katherine Brown, Fredericktown, Ohio
Provided by Taste of Home
Time 20m
Yield 1 batch (about 2 cups mix).
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder and salt. Transfer to a 1-pt. glass jar. Top with maple sugar; cover. Place dried blueberries in a small plastic bag; attach to jar. Store in a cool dry place or in a freezer up to 3 months., To prepare pancakes: Preheat lightly greased griddle over medium heat. In a small bowl, mix flour mixture and maple sugar. Whisk in eggs, milk and melted butter. Stir in blueberries., Pour batter by scant 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts : Calories 437 calories, Fat 13g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 757mg sodium, Carbohydrate 69g carbohydrate (24g sugars, Fiber 3g fiber), Protein 10g protein.
BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE
These blueberry and brown sugar pancakes are delicious and fluffy and the cinnamon-sugar topping paired with the maple glaze just puts them over the top!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use. Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use. Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using. Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown. Drizzle the maple glaze over all. Serve hot and enjoy!
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