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)
- 2Â tbsp rolled oats
- 1/2 tsp cinnamon
- 2/3 tsp baking powder
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 1Â 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.
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Links of The Day:
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I like to experiment with your recipes, this morning I only had a quarter cup of blueberries and a quarter cup of strawberries so I made a hybrid! Also, instead of oil I used a teaspoon of cashew butter, and used chocolate unsweetened almond milk from Almond Breeze. SO DELICIOUS. I’m tempted to make them again tomorrow! 🙂
I made these last night, and they were DELICIOUS! Thanks! 🙂
These. were. AWESOME! Absolutely delicious! I made a quick compote with some leftover blueberries to top ’em off and they tasted like heaven. Thanks for the awesome recipe! (:
Just made and ate these!! Soooo good. Very fat indeed 🙂
Hi Katie! I only discovered your website in April, after being diagnosed with type 2 diabetes. I have a bit of a sweet tooth, and just did not want to give up cookies. I came across the pancakes recipes last week!!! I live for blueberries!! I have had these 3 times in the last 4 days. I omitted the sugar completely, added a little bit of rice bran for extra fibre, and doubled the cinnamon. These little breakfast desserts have had no negative effect on my blood sugar. Thank you so much for creating these fabulous recipes, keep up the great work. When you cookbook is done, I hope it will be available to your fans in Canada!! Can’t wait for the next post!!
Aw thank you, Mary! I definitely hope it will be!
After saving tons of CCK recipes over the past year, I finally tried my first one. Um, WOW. These were fantastic! Mine needed a little more almond milk to thin out enough to cook properly, and I used agave instead of sugar, but these were PERFECT with some real maple syrup and fresh blueberries on top. Thank you for the amazing vegan recipe!
Made these this morning for my mama’s Bday Breakfast && they turned out awesome! I love the consistency of the batter and how thick the pancakes are. Definitely using this as a base recipe for pancakes from now on, but I’ll switch the fruit up for fun! Im thinking’ banana chocolate next time!
Thanks for the inspiration & the awesome recipes!
These were great! Instead of flour, I just put oats in a blender until they reached flour consistency. I do it everytime and it works just the same, however baked goods tend to come out just a little bit denser.
Katie! Made these this morning and topped with cashew butter, a drizzle of vanilla agave and unsweetened coconut. They are delicious–thanks for sharing; love your creativity! I will definitely be trying more pancake posts 🙂
Love, love, love this recipe!!! Thank you!