Todd's Famous Blueberry Pancakes Recipe

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Most Helpful Positive Review

Jun 17, 2003

These really are great, tender pancakes. I have made them several times and I feel it is necessary to mention that fresh blueberries are best, and that there is no need to wait the hour until making them! I have found that sprinkling the berries on the pancake after it is on the griddle works best and avoids smashing them. You can also use vegetable oil instead of the melted butter; it makes no difference, especially if you butter them afterwards anyway!

—KIMBICA

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Most Helpful Critical Review

Apr 11, 2003

The pancakes didn't have much flavor. I definitely needed syrup to be able to eat them. I liked the texture of it though. Very easy to make, indeed. You must drain blueberries. Mine looked totally green pancakes.

—BON322

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832 Ratings

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Aug 22, 2003

Can you say "YUM"? This is a top of the line blueberry pancake recipe. It always comes out perfect--fluffy, yet not cake-like. It's very moist with the blueberries; not a dry pancake at all. I even made it without the blueberries one time because we ran out, and it was delicious, too. But the blueberries put it in first gear! I've made it about a dozen times so far. Yes, the other reviews are correct in that you don't have to wait an hour to cook it--you don't even have to wait at all. They taste the same either way.

—SPETROVICH

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Apr 11, 2003

This recipe is amazing. I have made it several times for several people and they all agree it is GREAT! It is very easy to make and the brown sugar & butter topping is yummy. All ages like it. Only draw back is you have to remember to start to make about an hour before you want to make them. I left them one time for just fifteen minutes and they were still fine.

—MIKIPACZEK

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Apr 11, 2003

GREAT WORTH THE WAIT. USE FRESH BERRIES.

—FARMGIRLFIORE

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Oct 30, 2002

Great blueberry pancakes! Will make again.

—GINNYG

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Apr 11, 2003

terrific pancakes, well worth the hour wait. I liked them with the butter and brown sugar. My husband preferred syrup. Also I used fresh blueberries. Frozen is fine in the winter and if it colors the batter, so what. It doesn't affect the taste.

—COOKDEJOUR

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Apr 11, 2003

I thought that this recipe was great! You do have to plan ahead for the hour wait, but the fluffy raised texture of the pancakes is worth it. My 4-year old loved them plain eaten out-of-hand like a cookie.

—FREDRICA2

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Nutrition

Calories
146 kcal
7%

Carbohydrates
24.7 g
8%

Cholesterol
41 mg
14%

Fat
2.9 g
5%

Fiber
1.1 g
4%

Protein
5.1 g
10%

Sodium
397 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Todd's Famous Blueberry Pancakes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 146
Calories from Fat: 26

% Daily Value *
Total Fat 2.9g 5 %
Saturated Fat 1.4g 7 %
Cholesterol 41mg 14 %
Sodium 397mg 16 %
Potassium 108mg 3 %
Total Carbohydrates 24.7g 8 %
Dietary Fiber 1.1g 4 %
Protein 5.1g 10 %
Sugars 4g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 19 %
Iron 16 %
** Thiamin 23 %
Niacin 21 %
Vitamin B6 3 %
Magnesium 4 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.