Recipe for Eggless Triple Blueberry Pancakes

Recipe for Eggless Triple Blueberry Pancakes

When I was a kid, my favourite fruit was Nagpur oranges. When in season, my grandfather would buy them by the dozens and I could just eat them non-stop. While my 6 year old loves oranges, his current favourite fruit is...wait for it...blueberries! Crazy right? I stock up on the frozen variety, so he can snack on a few each day, plus he loves them in smoothies and pancakes. Since they are so good rich in antioxidants, I don't mind them being his current favourite fruit, as long as he's eating the local pomegranates, bananas and guavas :)

As a kid, I had never heard of blueberries, let alone blueberry pancakes. But they are his current love, after chocolate pancakes, of course :) For an after school snack, these triple blueberry pancakes are quick and easy, especially if you have got the batter mixed and ready.

I mentioned 'triple blueberry' didn't I? These have blueberry yogurt, frozen blueberries and topped with wild blueberry preserve. Oh and my son wasn't complaining at all :-)

Recipe for Eggless Triple Blueberry Pancakes

The recipe is for a small batch of 6 pancakes, roughly 2.5" in diameter. Perfect for after school snack plus a couple for the person who's making the pancakes, i.e. YOU

Recipe for Eggless Triple Blueberry Pancakes

Recipe for Eggless Blueberry Pancakes

Makes 6 small pancakes (2.5" diameter)

Equipment

Non-Stick Skillet

Recipe for Eggless Triple Blueberry PancakesWhen I was a kid, my favourite fruit was Nagpur oranges. When in season, my grandfather would buy them by the dozens and I could just eat them non-stop. While my 6 year old loves oranges, his current favourite fruit is...wait for it...blueberries! Crazy right? I stock up on the frozen variety, so he...

Summary

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  • Coursebreakfast
  • Cuisineamerican
  • Yield2 servings 2 serving
  • Cooking Time1 hourPT1H0M
  • Total Time1 hourPT1H0M

Ingredients

All purpose flour  
1/3  cup
Baking soda
1/4 tsp
Baking powder
1/2 tsp
Salt
pinch
Sugar
1 tsp
Blueberry yogurt (I used Mother Dairy brand)
150 grams
Milk
3-4 tbsps
Melted butter
2 tsps
Frozen blueberries
1/3 cup
Butter to grease the skillet
Wild blueberry preserve
2 tbsps

Steps

  1. Mix all the dry ingredients in a bowl with a whisk.
  2. Make a well in the center. Add yogurt, milk, melted butter. Stir to combine, do not overmix. A few lumps are ok. Cover and keep aside for 1 hour.
  3. Mix in the frozen blueberries gently and proceed.
  4. To make pancakes, grease a non stick skillet/tava with melted butter.
  5. Pour small ladlefuls of batter - making 3-4 at a time, depending on size of skillet/tava, leaving space between each of them.
  6. Cook on medium heat, until bubbles start appearing along the edges.
  7. Flip them over and cook another 30-45 seconds. Remove on to a plate.
  8. In a small microwave proof bowl, place the jam and microwave for 20-30 seconds until runny.
  9. Pour the jam over the pancakes and serve immediately.

I used Bonne Maman brand wild blueberry preserve .

This recipe is developed for Mother Dairy #summerofhappiness. Do check Chef Vikas Khanna's recipe using Mother Dairy Blueberry Yogurt.

Disclaimer: Please note that this post may have affiliate links and Saffron Trail will earn a small commission if you purchase the product from these links. I will only recommend products that I use personally and trust for my family.

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