Blueberry Pancake Snack Mix Recipes

BLUEBERRY PANCAKE CAKE

Steps:

• Preheat oven to 350 degrees and grease a 7x11-inch pan.
• Combine pancake mix, flour, baking powder, and cinnamon in a large bowl. Whisk together.
• Add remaining ingredients EXCEPT blueberries. Stir until just mixed together.
• Fold in blueberries. Pour batter into prepared pan.
• Bake 25 to 30 minutes or until set in the middle. Serve warm or at room temperature sprinkled with powdered sugar.

BLUEBERRY PANCAKE SMOOTHIE

Steps:

• Place the first 6 ingredients in a blender; cover and process until smooth. Pour into 2 chilled glasses; sprinkle with sea salt. Serve immediately.

BLUEBERRY PANCAKES

Steps:

• Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
• In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
• Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

BAKED BLUEBERRY PANCAKE

Steps:

• In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in blueberries., Spread into a greased 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup.

BLUEBERRY PANCAKES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
• Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

MARTHA WHITE BLUEBERRY MUFFIN MIX PANCAKES (1 BAG/MIX MAKES 16 PANCAKES)

Steps:

• Heat griddle or large skillet (if electric -heat to approx 350-degrees F). Grease griddle lightly with non-stick cooking spray. Griddle is ready when small drops of water sizzle and disappear almost immediately.
• Combine egg, milk and muffin mix in medium bowl; stir just until large lumps disappear (batter will be slightly lumply)
• For each pancake, pour about 1/8 cup batter onto hot griddle. Cook 1-2 mins or until bubbles begin to break on surface. Turn; Cook 1-2 mins on the other side also or until golden brown.
• Serving size is 2 pancakes. This makes 8 servings of 2 pancakes each (16 pancakes total).

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.