Blueberry Brown Sugar Pancakes With Maple Glaze Recipes

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BLUEBERRY MAPLE SUGAR PANCAKES



Blueberry Maple Sugar Pancakes image

We use maple sugar made at our farm, Bonhomie Acres, in these pancakes, and then we top them with 100 percent maple syrup, too. The delicious flavor demands nothing less! -Katherine Brown, Fredericktown, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 batch (about 2 cups mix).

Number Of Ingredients 9

2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup maple sugar
2/3 cup dried blueberries
ADDITIONAL INGREDIENTS:
2 large eggs
1-1/3 cups 2% milk
1/4 cup butter, melted

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.

Nutrition Facts : Calories 437 calories, Fat 13g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 757mg sodium, Carbohydrate 69g carbohydrate (24g sugars, Fiber 3g fiber), Protein 10g protein.

BLUEBERRY BROWN SUGAR PANCAKES WITH MAPLE GLAZE



Blueberry Brown Sugar Pancakes With Maple Glaze image

These blueberry and brown sugar pancakes are delicious and fluffy and the cinnamon-sugar topping paired with the maple glaze just puts them over the top!

Provided by Cooking Creation

Categories     Breakfast

Time 25m

Yield 24 Pancakes, depending on size

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 1/4 cups milk
1 large egg
1 tablespoon honey
1 tablespoon brown sugar
1/4 teaspoon salt
1 cup blueberries
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla extract

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!

LEMON BROWN SUGAR BLUEBERRY PANCAKES



Lemon Brown Sugar Blueberry Pancakes image

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Blueberry     Lemon     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about six 5-inch pancakes

Number Of Ingredients 10

1 large egg
1 tablespoon freshly grated lemon zest
3/4 cup milk
3 tablespoons firmly packed dark brown sugar
2 tablespoons unsalted butter, melted, plus additional melted butter for brushing the griddle
3/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup blueberries, picked over
maple syrup as an accompaniment

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.

BROWN SUGAR PANCAKES



Brown Sugar Pancakes image

Make and share this Brown Sugar Pancakes recipe from Food.com.

Provided by D-girlcancook

Categories     Breakfast

Time 22m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar (pref dark.)
3 tablespoons butter, softened
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups milk, any kind
1 teaspoon vanilla extract

Steps:

  • In a small microwave-safe bowl, melt together brown sugar and butter.
  • Stir well, then set aside to cool slightly.
  • In a large bowl, whisk together flour, baking power and salt.
  • Pour in eggs, milk and vanilla extract, along with brown sugar mixture and stir until well combined.
  • Heat a skillet or griddle over medium-high heat, until a drop of water skitters around when dropped on the surface.
  • Lightly grease with butter or oil, and drop pancake batter by 1/4-cup measures on the pan.
  • Cook until pancake is slightly dry around the edges and small bubbles form in the batter (bottom will be browned).
  • Flip and cook for another minute or so on other side, until bottom is browned.
  • Serve with Brown Sugar Maple Syrup (below).

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