Blueberry Maple Sugar Pancakes Recipes

BLUEBERRY MAPLE SUGAR PANCAKES

Steps:

• Whisk together flour, baking powder and salt. Transfer to a 1-pt. glass jar. Top with maple sugar; cover. Place dried blueberries in a small plastic bag; attach to jar. Store in a cool dry place or in a freezer up to 3 months., To prepare pancakes: Preheat lightly greased griddle over medium heat. In a small bowl, mix flour mixture and maple sugar. Whisk in eggs, milk and melted butter. Stir in blueberries., Pour batter by scant 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE

Steps:

• Make the cinnamon sugar topping. In a small bowl, combine the brown sugar and cinnamon. Set aside until ready to use.
• Make the maple glaze. In a medium bowl, whisk together the confectioners' sugar, maple syrup and vanilla extract. Set aside until ready to use.
• Make the pancake batter. In a large bowl, sift together the flour, baking powder and cinnamon. In a separate large bowl, whisk together the milk, egg, honey, brown sugar and salt. Stir the wet ingredients in with the dry ingredients until well combined. Stir in the blueberries. Allow the batter to set for 15 minutes before using.
• Heat a large skillet or griddle over medium heat. Spoon the batter on the preheated skillet, using about 1/4 c of the batter per pancake. Cook the pancakes on one side until golden brown. Sprinkle about 1/2 tsp of the cinnamon sugar topping on the uncooked side of the pancake, then flip the pancake over and cook until golden brown.
• Drizzle the maple glaze over all.
• Serve hot and enjoy!

VEGAN BLUEBERRY PANCAKES

Steps:

• In a bowl, mix together flour, baking powder, lemon zest, salt, sweetener of choice, milk and water until combined.
• With a rubber spatula, gently fold in the blueberries.
• Heat a little of the oil in a skillet or frying pan and add a ¼ cup batter per pancake.
• On low heat, cook pancakes until small bubbles form, about 3 minutes. Flip and cook until golden brown. Repeat until all batter is used.
• Divide the pancakes between 4 plates and top with yogurt and blueberries.

CLASSIC BLUEBERRY PANCAKES

Steps:

• In a mixing bowl, whisk egg, milk, and oil until well combined.
• On top of wet ingredients, add flour, sugar, baking powder, and salt. Toss together lightly before stirring into wet ingredients.
• Mix only until just combined, do not overmix. Fold in blueberries (see note).
• Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter to griddle by about 1/4 cup scoops.
• Cook for 2-3 minutes or until bubbles appear and don't disappear. Flip and cook for another 2-3 minutes or until golden brown and cooked through.
• Serve immediately with desired toppings.

BLUEBERRY MAPLE SYRUP

Steps:

• Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator.

LEMON BROWN SUGAR BLUEBERRY PANCAKES

Steps:

• In a small bowl whisk together the egg, the zest, the milk, the brown sugar, and 2 tablespoons of the butter. In a bowl whisk together the flour, the baking powder, and the salt, add the milk mixture, and whisk the batter until it is just combined. Stir in the blueberries. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Pour the batter onto the griddle by 1/3 cup measures and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a plate and keep them warm. Serve the pancakes with the syrup.