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)
These are the best pancakes I’ve ever tried! They didn’t need anything on top of them, they were so good plain. I doubled the recipe, used 1 Tb. coconut oil per batch, and added a flax egg (1 Tb. flax meal + 3 Tb. water, let sit for a couple of minutes then add to the rest of the wet ingredients). So divine! Thanks for the recipe!
These turned out super liquid-y and just spread out in the pan. Not sure what went wrong, I followed the recipe…. was it supposed to be quick oats instead of rolled oats? I’m confused:(
I make these ALL the time now (with brown rice flour). I found out if you add a mashed banana to the recipe, you don’t need the oil or the sugar (still tastes and cooks the same). 🙂
Oh and I also added 1/4 tsp of nutmeg
Just made these. Delicious!! I quadruple the recipe and bake them instead of pan fry (bake at 425 for 10 min). I keep the extra in the fridge and heat them up during the week in the toaster oven. They taste amazing every time!
made these today with sliced strawberries and bananas and truvia as substitute for sugar, (someone ate all the blueberries I had bought for this) they were a huge hit with our family, thanks for sharing this awesome recipe.
These sound delicious! My family would love these “fat” gems. What is the nutritional information on this recipe. Thanks!
I calculated and this is only 300 calories, with the ingredients I’m using! I am so shocked, these are delicious. Well done, truly.
So first of all I want to say I love your blog! I have made quite a few of your recipes but I make this pancake every morning! I am doing a anti-candida and anti-inflammatory diet and did a food allergy test (allergic to oats, almonds and sesame seeds for a example) so my diet is super limited right now and there are so many days I just wanted to give up and cry but I found your food blog and it was a breath of fresh air!
I tried a few substitutions and this works the best for me, I use quinoa flour, and substitute the oats for 1 Tbsp of flaxseed meal and 1 Tbsp water and then hemp milk, no suger and they are amazing! They do take quite a while to cook but they cook all the way through and are super thick! They fill me up and keep me full till lunch which is amazing!
So I just want to say thanks!
Just made these this morning but used whole wheat flour and splenda and no oil. Turned on delicious! Thanks so much for the recipe Katie! 🙂
Wait what are the nutritional facts for this recipe? Sorry I’m sure I am just missing it!