Blueberry Pancakes

Feel good about starting your day with a hot breakfast packed with antioxidant-rich blueberries. These hot-off-the-griddle blueberry pancakes are topped with warm maple syrup simmered with ripe blueberries and a splash of orange juice.

Print Recipe

Blueberry Pancakes

Course:

Breakfast, Pancakes

Cuisine:

American

Yield:

8 servings; 12-14 pancakes

Time:

Prep Time: 10 min., Cook Time: 10 min.

INGREDIENTS:

1 cup maple syrup
4 cups blueberries, divided
2 cups prepared biscuit and baking mix
2 large eggs
1 ½ cups whole milk
Zest of 1 orange
1 teaspoon vanilla
2 tablespoons melted butter
1 teaspoon baking powder
1 tablespoon sugar

DIRECTIONS:

To prepare blueberry syrup, combine maple syrup and 1 cup blueberries in heavy medium saucepan over medium heat for 10 minutes.
To prepare pancakes, combine baking mix, eggs, milk, orange zest, vanilla, butter, baking powder and sugar in mixing bowl; whisk to blend.
Ladle pancake batter, 3 tablespoons at a time, onto oiled griddle.
Sprinkle each pancake with about 1/4 cup blueberries. Cook over medium heat for 1 to 2 minutes, or until bubbles pop on surface of pancakes, flip and cook on the other side until lightly browned.
Serve warm pancakes topped with blueberry syrup.