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)
Oh man. I HAVE TO MAKE THESE!! Katie, you are a life saver. 🙂
I made these the yesterday after your post about fat pancakes – OMG! were these amazing. I never would have known they were healthy if I hadn’t made them myself. I ate mine with a dab of almond butter and they were like PB&J pancakes. I can see making quadrupedal the recipe and serving them for brunch – they’re that good.
Aww your comment made me SO happy!
Hi CCK:
Would you say these pancakes are fluffy or dense? Either way, very good I’m sure. Just curious.
Fluffy! But it probably depends on the flour you use. (For example, I wouldn’t use regular whole-wheat flour. It is very dense in baked goods.)
Katie! Store out of blueberries…unhappy! So, in the spirit of true improvisation, I used some strawberries I had. Wow! Like strawberry shortcake for breakfast. Have I told you lately that I love you? OK, in my mind that sounded funny, now I hope it doesn’t sound weird! Haha Thanks again….thinking any berry or even bananas would work! YUM!
Oh my gosh, yes, ss pancakes are amazing! I have a post 1/2-way written about them, but I haven’t gotten a chance to post it yet. I think I like them even more than the blueberry ones!
I just tried these for breakfast, and they were delicious. Thanks for the awesome idea!
PS. I used regular ww flour because that’s all we had, and they were denser, but still good. Maybe more liquid would help next time.
I’m so excited you tried them! 🙂
Hi Katie,
I have two questions. I am not very familiar with flours. I use a coarse ground wheat or just plain white generally. I’ve been using the white and the pancakes are a bit dense. Of course, I love the heck out of them. Don’t mind the dense-ness, but would pastry or another type make them fluffier, just curious? Question two: why do you use baking powder versus baking soda? I wonder if I could use soda. I even think one of your recipes calls for both. Could I just use soda when both are called for in a recipe? Do you mind educating me on this? As a cancer survivor, I am concerned about the aluminum in baking powder.
Thanks so much, Katie…I think of your brilliance every morning as I am addicted to these pancakes! 🙂 And, by the way, the crazy good ranch dressing is amazing on sugar snap peas!
Jillian
Hi Jillian!
I use baking powder to make it rise… but if you can find Rumford baking powder, it’s aluminum-free :). That’s the one I use.
Also, maybe try white pastry flour? I know that ww pastry is much less dense than regular whole wheat.
Thanks so much, Katie! I didn’t know there was a baking powder that was aluminum-free! I will look for it right away! I may play with the flours, just to see how different ones behave, but I am loving my morning pancakes….and I’ve never been much into pancakes. These are too good. I just bought a Green Pan and so I don’t have to use much in the way of keeping them from sticking (like with my iron pans). So, I really feel good about them. A tiny bit of Earth Balance and a slight drizzle of maple syrup and I am in heaven! 😀 You are the BEST!
Awww thanks!! 🙂
These pancakes look sooo good! I can’t wait to make them, but I have a question; how do you measure 2/3 tsp? I only have 1/8 tsp, 1/4 tsp, and 1/2 tsp measuring spoons.
LOL I guess I should’ve just said “scant tsp.” Just use a little less than a tsp :).
Thanks for sharing! I live under 20 minutes away from the blueberry capitol of the world (or so I like to imagine, lol)–Hammonton, NJ. That means crates of a dozen cartons of fresh blueberries CHEAP… which translates to a surplus of berries in my fridge! …and of course, what could that possibly mean but blueberry pancakes?! :] I’m super excited to try these critters in the AM.
Blueberry capitol of the world??? Oh my, I need to go there! I’m surprised I’ve never been… I lived in Philly for five years!
They’re really good with apple too if you chop the apple up small enough :3 yumm!
Apple pie pancakes? That sounds awesome!
Best pancakes ever!!! Thank you, Katie!