Blueberry Orange Pancakes

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Blueberries are a welcome element to any breakfast. If using frozen berries, be sure to add them frozen. If they defrost first, they will be too wet, make the batter too thin, and turn the pancakes purple.

Difficulty: Easy

Hands-on: 20 minutesTotal: 30 minutes

Serves: 6

Ingredients

  • 3 Tbsp. granulated sugar
  • Grated zest of 2 oranges
  • 1½ cups all-purpose flour
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 3 large eggs
  • 2 Tbsp. canola oil
  • 1½ cups whole milk
  • 1 cup fresh or frozen blueberries

Directions

  • Combine sugar and zest in a small food processor or coffee grinder, and pulse until it becomes a moist orange sugar.
  • In a large bowl, sift together flour, baking powder, salt, and orange sugar. Set aside.
  • In a second bowl whisk together eggs and oil until light and airy, then add milk. Pour wet mixture into dry and mix briefly, just until combined. Set aside to rest 10 minutes.
  • Preheat griddle over medium heat. When hot, stir berries into batter. Ladle batter out in half-cup puddles, and cook until bubbles appear on surface, about 1 minute. Flip and cook 1 minute on the opposite side, until firm in the center. Keep pancakes warm in a low oven while repeating with remaining batter.

Recipe Information

Serves: 6

Ingredients

  • 3 Tbsp. granulated sugar
  • Grated zest of 2 oranges
  • 1½ cups all-purpose flour
  • 2½ tsp. baking powder
  • ½ tsp. kosher salt
  • 3 large eggs
  • 2 Tbsp. canola oil
  • 1½ cups whole milk
  • 1 cup fresh or frozen blueberries

Directions

  • Combine sugar and zest in a small food processor or coffee grinder, and pulse until it becomes a moist orange sugar.
  • In a large bowl, sift together flour, baking powder, salt, and orange sugar. Set aside.
  • In a second bowl whisk together eggs and oil until light and airy, then add milk. Pour wet mixture into dry and mix briefly, just until combined. Set aside to rest 10 minutes.
  • Preheat griddle over medium heat. When hot, stir berries into batter. Ladle batter out in half-cup puddles, and cook until bubbles appear on surface, about 1 minute. Flip and cook 1 minute on the opposite side, until firm in the center. Keep pancakes warm in a low oven while repeating with remaining batter.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat9g
Saturated Fat2g
Cholesterol100mg
Sodium430mg
Total Carbohydrate34g
Dietary Fiber1g
Sugars11g
Protein8g