Recipe by Alison
"My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
1 1/4 teaspoons
frozen blueberries, thawed
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!
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.
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.
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.
GREAT WORTH THE WAIT. USE FRESH BERRIES.
Great blueberry pancakes! Will make again.
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.
My batch of pancakes turned out fabulous. They were fluffy and had a good consistency.
I loved the recipe, but I added more sugar (about 2 tablespoons more) -- So I couldn't give it a complete 5.
* Percent Daily Values are based on a 2,000 calorie diet.
Todd's Famous Blueberry Pancakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make delicious blueberry pancakes from scratch.
There’s a better way to make blueberry pancakes. See how it's done!
Using buttermilk gives these pancakes a nice tang and makes them fluffy.