Recipe for Eggless Triple Blueberry Pancakes

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Eggless Triple Blueberry Pancakes with blueberries, three ways

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 🙂

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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

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Recipe for Eggless Triple Blueberry Pancakes

These eggless tripe blueberry pancakes are a great way to start your day! Easy to make, light and fluffy, they'll soon be your favourite breakfast!

Print Recipe Pin Recipe

Cook Time 1 hr

Total Time 1 hr

Course Breakfast

Cuisine American

Servings 6 servings

Ingredients

  

• 1/3 cup all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• pinch salt
• 1 tsp sugar
• 150 grams blueberry yogurt (I used Mother Dairy brand)
• 3 - 4 tbsps milk
• 2 tsps butter melted
• 1/3 cup blueberries frozen
• butter grease to the skillet
• 2 tbsps blueberry Wild preserve

Instructions

 

• Mix all the dry ingredients in a bowl with a whisk.
• 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.
• Mix in the frozen blueberries gently and proceed.
• To make pancakes, grease a non stick skillet/tava with melted butter.
• Pour small ladlefuls of batter - making 3-4 at a time, depending on size of skillet/tava, leaving space between each of them.
• Cook on medium heat, until bubbles start appearing along the edges.
• Flip them over and cook another 30-45 seconds. Remove on to a plate.
• In a small microwave proof bowl, place the jam and microwave for 20-30 seconds until runny.
• Pour the jam over the pancakes and serve immediately.

Notes

I used Bonne Maman brand wild blueberry preserve. I have used this Non-Stick Skillet.

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.