Best Easy Blueberry White Chocolate Pancakes Recipes

BEST BLUEBERRY PANCAKES RECIPE

Best Blueberry Pancakes Recipe image

Looking for light, fluffy pancakes with ingredients already in your pantry? This is the Blueberry Pancake recipe for you! Plus, it's full of juicy blueberries. These pancakes are so easy to whip up for a weekday or weekend morning for the entire family. Top them with warmed syrup and butter then dig into them! They reheat great for a grab and go breakfast when you are in a hurry too!

Provided by Julie Evink

Time 25m

Number Of Ingredients 9

Ingredients

1 1/2 c. all-purpose flour
1 Tbsp baking powder
2 Tbsp sugar
3/4 tsp salt
1 egg
1 1/4 c. milk
2 Tbsp butter (melted)
1 c. blueberries (fresh)
additional butter for greasing pan about 3 Tbsp

Steps:

Combine dry ingredients and sift in a bowl.
In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir.
Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Gently fold in blueberries.
Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
Wipe out any excess butter with paper towels. Repeat with remaining batter.

Nutrition Facts : Calories 164 kcal, Carbohydrate 29 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 179 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

WHITE CHOCOLATE AND BERRY PANCAKES

White Chocolate and Berry Pancakes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2/3 cup all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
2 tablespoons white chocolate syrup, plus more for serving
2 tablespoons berry jam
2 large eggs, lightly beaten
1/2 teaspoon vanilla extract
2/3 cup white chocolate chips, plus more for serving
2 tablespoons salted butter, plus more for serving
Warm maple syrup, for serving
Canned whipped cream, for serving
1 cup diced mixed berries, for serving

Steps:

Sift together the flour, baking soda and salt into a bowl. Set aside.
In a separate bowl, mix together the sour cream, white chocolate syrup, jam, eggs and vanilla until combined. Add the dry ingredients and stir together until just combined, making sure not to overmix. Stir in the white chocolate chips.
Heat a griddle over medium-low heat. Smear the griddle with a couple tablespoons of butter. Drop the batter in 1/4-cup portions onto the griddle. Cook on the first side until bubbles start to form on the surface and the edges are starting to brown, 1 1/2 to 2 minutes. Flip over and cook until set in the middle, an additional minute or two. Remove the pancakes from the griddle and repeat with the remaining batter.
Serve the pancakes topped with butter, maple syrup, whipped cream, mixed berries and white chocolate chips, followed by a drizzle of white chocolate syrup.