Soft, fluffy, delicious blueberry pie pancakes.
This recipe yields SUPER ginormous pancakes!
Pleasantly Plump. One might use these words to describe the blueberries I recently purchased at Whole Foods. I’m always excited when summer rolls around and organic blueberries no longer cost an arm and a leg. And a pinky toe.
Sadly, the lower prices don’t last forever, and I therefore make it my mission to eat as many blueberries as humanly possible while they’re available! If you end up in a similar situation, with extra blueberries to use up, be sure to browse the recipes in the link below:
Today, however, I wasn’t feeling the muffin vibe.
And so I spent the entirety of my run dreaming up new ways to incorporate blueberries into breakfast. Finally, I settled upon blueberry pie pancakes. Just think about it for a second… blueberry pie in pancake form.
How could you possibly top that?!
These blueberry pie pancakes are ginormous… Seriously, the fattest pancakes ever!
Since originally posting the recipe three years ago, there are now over 200 positive reviews from readers who have tried these pancakes and keep coming back to the recipe again and again.
These pancakes are a must-try!
Blueberry Pie Pancakes
Blueberry Pie Pancakes
Ingredients
- 1/2 cup blueberries
- 1/3 cup flour (ww pastry, white, spelt, or Bob’s gluten-free)
- 2 tbsp rolled oats
- 1/2 tsp cinnamon
- 2/3 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 1 tbsp sugar or 1 packet stevia
- 1/3 cup milk of choice
- Unless you like the taste of fat-free pancakes, add 1 tbsp oil and reduce milk by that amount.
Instructions
Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with syrup, powdered sugar, or Cashew Cream. Or you could even boil some more blueberries (with a bit of sugar, if you wish), and smash them, to make a compote.
Links of The Day:
(No crazy ingredients)
Blueberries are my fave! Especially in pancake form. And these look especially AWESOME!
dang, it’s still chilly where we are and blueberries do indeed cost and arm, a leg, a pinky toe… and my whole wallet! I love blueberries- frozen, plain, with non-dairy milk, on cereal, in pancakes. When I’m at my grandma’s house in the summer, I get to gorge off of her many blueberry bushes– that produce the plumpest, most flavorful berries you’ve ever tasted!
I love making frosting-like toppings (that are still healthy) for my pancakes, too.
Oh you’re so lucky! My uncle used to have raspberry bushes… so incredible! I wish he still had them :(.
I LOVE BLUEBERRIES and pancakes with thick waistlines! But they cost a fortune where I live all year round. Sadly. But nothing’s going to stop me from having these pancakes!!!!!
Note to self: need to invest in blueberries! 😀
Have you ever tried freezing blueberries? They are a good value this time of year, and you can often get heaps of them at the farmers market or pick your own farms for a great price! All you have to do is wash them, pat dry, spread in a single layer on a cookie sheet, stick ’em in the freezer til they’re frozen (overnight will suffice), then put them in freezer bags until you need them! I love a bowl of frozen blueberries as a cool summer snack! Waaaay better than popsicles.
Oh yes! I have like five pints in my freezer right now! Stocking up while I can! 🙂
Actually, blueberries freeze better if you do not wash first…just put in the freezer and then wash them when you use them. I get some every year. I do the same with raspberries from the Farmers Market..
Jan
hmphhhh.. this recipe is almost identical to the one that I use, yet I can’t ever get mine that fat! perhaps I need to up the baking powder?! I guess I just don’t have your magic touch 😉
Yes, baking powder helps… but the REAL secret I’ve found is to use less liquid. If you use only *just enough* to make the pancakes like muffin batter consistency, they’ll cook much poofier! And boo, my spellchecker says poofier isn’t a word. Oh well.
LOL, “Poofier” would probably also be described as a “Flapjack” because of it’s thick batter consistency, and a pancake is a much thinner batter, making it “Flat”. 🙂
Either way they are described, these look fantastic too and they will be a piece of “pancake” to make this coming weekend.
When I was growing up(many years ago on the farm) My mother cooked pancakes every morning. I didn’t like them that often but my father wanted them. I guess it filled him up and lasted longer for his hard work he had to do for the day. Actually I liked the thinner kind). One time he ordered a case of breakfast cereal (Cornflakes which did give us a change for awhile. My father also made maple syrup every fall also which goes SO well with pancakes.
How many calories r in the recipe
I like fat pancakes, too! Some people like a thinner pancake…but that has no purpose for me. Pancakes should be FLUFFY and PUFFY!
These yummies look like blueberry versions of welshcakes!! Except to make them welshcakes, you have to cook them on a traditional bake-stone (think of large slab of metal you place on a hob XD ) … though a frying pan is definately easier! I shall have to give these a go =D xxxx
Your photos continue to astound me. I cannot get over that first picture, with the gorgeous purple blueberries! Stunning! 🙂
And yes, I love blueberries in the summer. The fatter the better!
Agree 100%!
I LOVE BLUEBERRIES but like you only eat them when they are in season and on sale 🙂 I love them in muffins, pancakes, smoothies, and even just by themselves the way nature intended them to be!!!
I LOVE pancakes!! and fat ones at that!! bloobs pancakers are my fave! oh also choc chip… tough decision!
Yummy!!!!! That looks amazing!