Blueberry Maple Sugar Pancakes Recipe

Blueberry Maple Sugar Pancakes Recipe
Blueberry Maple Sugar Pancakes Recipe photo by Taste of Home
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Blueberry Maple Sugar Pancakes Recipe

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We use maple sugar made at our farm, Bonhomie Acres, in these pancakes, and we top the pancakes with 100% maple syrup, too. The delicious flavor demands nothing less! —Katherine Brown, Fredericktown, Ohio
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch
MAKES:
5 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 min./batch

Ingredients

  • 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

Directions

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. Yield: 1 batch (about 2 cups mix).
Originally published as Blueberry Maple Sugar Pancakes in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

3 pancakes: 437 calories, 13g fat (7g saturated fat), 104mg cholesterol, 757mg sodium, 69g carbohydrate (24g sugars, 3g fiber), 10g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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. Yield: 1 batch (about 2 cups mix).
Originally published as Blueberry Maple Sugar Pancakes in Taste of Home Christmas Annual Annual 2018

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