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)
i topped mine with a blueberry compote as you suggested, and i actually LICKED MY PLATE clean
these were so good and so fat! i love that theyre sungle serving too (even though i only got to eat 2 pancakes because a certain someone stole one 😐 hahaha) they were also very filling. i used coconut oil and it does make them taste like shortbread! yum!!! i like them doughy too. and yes i love blueberrys! especially in cakes, pancakes, muffins and plain. your blog is so wonderful, keep up the awesome work katie!
Oh, Katie, my mama and I made this with almond flour, and everything changed. It was AMAZING.
If you make it with the almond flour, the batter gets extremely runny. We’d pour it over the pan and it would just spread out over everything and refuse to form into cakes. So we prepared it kind of like you would a scrambled egg and then poured it all into bowls, drizzling with maple syrup. It was so fantastic! The almond flour crunched up so it was almost like a dessert crumble in a bowl and we were talking about it the rest of the day.
Try it sometime! 🙂
The recipe itself (I remade it the proper way today) is absolutely delicious. Thank you so much!
hey i was just wondering what there nutritional value is?!
im so excited to make them, you website is deadset amazing!
all your recipes are perfection!
Sorry, I don’t have the nutritional info for these.
I love blueberries!!! I have for breakfast every nearly every morning warmed in microwave with some fresh peaches and almond milk. Top with walnuts or almonds and some gluten free cereal! Yum!
Hi Katie! I tried this recipe this morning, and me and my mum LOVED them, they were SOOO good!
Just two quick questions, when I was making them in the frying pan, I found it was really hard to get them to stay together. My mum’s pancake turned out a mess, but delicious! Any suggestions?
Also, could I swap blueberries for bananas and/or chocolate chips? I want to make these for my sisters when they come home from university!
Thanks Katie, I LOVE your recipes, they’re incredible.
Maybe you had really big blueberries? I remember mine were big when I made these and I was surprised at the batter to fruit ratio. The bigger berries tended to expand and eventually pop during cooking, which might have caused the problems with yours not holding together as well. You could probably just scale back the amount of berries so you have more batter to hold everything together. But oh, what a beautiful (and delicious) blue and purple mess these make! 🙂
I made the recipe exact (ish). The blueberries, flour, oats, cinnamon, vanilla, sugar and milk were all to a T, but I kind of had to guess with the baking powder and salt because I didn’t have those measuring spoons.
I changed the rolled oats to quick cook oats, that may help you, as they will help gel things together.
has anyone tried making these subbing nut butter for the oil? just curiousszzz
What’s the nutritional info on these amazing pancakes. Just started WW and would like to find out the points.
Sorry, I don’t have nutrition facts for these. I’ve only just started to include info with my recipes.
With whole wheat flour, skim milk, quick-cook rolled oats, and NO sugar or salt, my [rounded] breakdown was:
Calories: 201
Fat: 3.3 g
Sodium: 390 mg
Carbs: 40.5 g
Sugar: 4 g
Protein: 9.5 g
I don’t count fruit in my nutritional info. I don’t think WW does either.
Just made them, they tasted so good! I thought they tasted like eggos! I would definitely make them again.