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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When talking about cooking fruit (like the blueberry compote you mentioned), if you cook it WITH sugar, it will help to keep the fruit firm. Fruit breaks down more easily if heat is applied without sugar, and then the sugar is added afterwards to sweeten it. Something I happened to learn in culinary school! 🙂
Anyway, I’m the same as you when it comes to blueberries. I love when they stop costing a fortune. I like to buy organic blueberries because they’re a high-risk fruit, so during the wintertime, they break my bank! I’ve spent $5.99 on a container before…and felt very foolish for doing so. I suppose that’s what I get for occasionally wanting to eat against the season!
Oh, and your pancakes look delish. What else is new?
Oh wow, thanks! And I didn’t know you went to culinary school… too awesome!
I am almost positive I will be trying these tomorrow. I LOVE blueberry pancakes…and these look especially AWESOME!
Genius! I would definitely smother these in hot blueberries and powdered sugar. I love mine in pie and in granola parfaits!
I love fresh summer berries! There is a two week period during the summer where our blueberries are top notch. I always eat them straight up then. Otherwise I love make pie, pancakes, muffins.. especially blueberry lemon and cornmeal blueberry muffins!
Those are some SERIOUS pancakes. I get stuffed eating one regular pancake as it is, this would be out of control!
Girl I LOVE blueberries. They’re so pretty this time of year.. bloooobs for days!
Girl I LOVE blueberries. They’re so pretty this time of year.. bloooobs for days!
YUM! I just picked up blueberries today so these are a must try!
Blueberries are my second favorite seasonal fruit… my first are muscadines, which I’m not sure people outside of North Carolina are even aware of. I’ve already started stalking the farmer’s markets around here. The strawberries are dwindling, which means it can’t be much longer.
You’re right–at least in my case! I’ve never heard of them! Off to google…
I am making these for breakfast tomorrow for sure. 😀 Love your single serving recipes!