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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Hi, Katie. I LOVE your recipes and likewise liked your facebook page because there wasn’t a love button. 🙂 You can check out my facebook page Sally Matheny-Encourager, Writer, Speaker at https://www.facebook.com/pages/Sally-Matheny-Encourager-Writer-Speaker/330720517002724?fref=ts. Thanks!
I made these for myself and my 2 and 4 year old children. The recipe made 5 two bite pancakes. Both children could have easily eaten 3. So next time I will at least triple the recipe. I always like having leftovers to reheat for snacks. They had an intense blueberry flavor, much like real blueberry pie!
Might’ve overmixed the batter a little bit, but still tasted good for a Saturday breakfast!
Hi! Your pancakes look delicious, I was wondering how you make your pancakes so fluffy!
They look like Welsh Cakes!!! I wonder it they’d taste like them without the blueberries. Hmm….
I used Trim Healthy Mama baking blend instead of flour so I’m assuming that had something to do with it. Do you know what i could do next time to make them better? Maybe add an egg?
do you think these would work using oat flour? I think I will give them a try… maybe subbing apple sauce or yogurt for the oil…
They look amazing.
These look amazing!! I’m going to try and substitute the flour with oat flour!!
Among my most favorite things is blueberry pancakes. They are a Sunday treat. I made these yesterday and they were extra yummy. Definitely will make them again and again.
I’m making these for the second time in one week! Strawberries instead of blueberries though. They’re delicious! And I opted for fat-free, and they are perfect. Thanks for this recipe!