Best Blueberry Heaven Wheat Pancakeswaffles Recipes
BLUEBERRY WAFFLES
These are my 2 blueberry lovin' guys most favorite waffle. They will even eat them with blueberry syrup! I always double this and if there are any left they go in the freezer. DBF Rick will eat these like a cookie and likes them hot and crispy with a scoop of ice cream on top!
Provided by LAURIE
Categories Breakfast
Time 20m
Yield 6 waffles
Number Of Ingredients 8
Steps:
- Preheat the waffle iron.
- Beat egg whites til stiff and set aside.
- Sift together dry ingredients.
- Slowly stir in milk, beaten egg yolks and melted butter.
- Fold in blueberries.
- Fold in egg whites which were stiffly beaten.
- Bake in hot waffle iron.
Nutrition Facts : Calories 305.7, Fat 12, SaturatedFat 6.8, Cholesterol 90.9, Sodium 497.5, Carbohydrate 41, Fiber 1.7, Sugar 4.7, Protein 8.7
WHOLE WHEAT BLUEBERRY PANCAKES
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
Provided by brossettelewis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 13m
Yield 5
Number Of Ingredients 7
Steps:
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 26.7 g, Cholesterol 41.1 mg, Fat 2.6 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1 g, Sodium 464.1 mg, Sugar 3.9 g
BLUEBERRY HEAVEN WHEAT PANCAKES/WAFFLES
These are absolutely wonderful if I do so say myself. I used freshly fed starter. There are a number of starter recipes on Zaar that can be used to make Sourdough. These make delicious sourdough pancakes loaded with fresh blueberries. Since this is such a thick batter, it also works well for waffles.
Provided by PaulaG
Categories Breakfast
Time 40m
Yield 14 pancakes
Number Of Ingredients 11
Steps:
- Pour milk into small saucepan and warm slightly.
- Combine the milk, flour, sugar, salt and baking soda.
- Slightly beat the eggs and add to flour mixture.
- Mix until thoroughly blended then stir in melted butter.
- Add the Sourdough starter and blueberries.
- Stir until combined.
- Allow dough to rest about 10 minutes.
- Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
- Turn and continue continuing until cooked through and browned on both sides.
- Serve while warm with pure Maple syrup.
- If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
- I used a Belgian waffle maker which produces a 5x5 inch waffle.
- Each waffle required a scant 1/2 cup of batter.
- The cooking time is an estimate per pancake.
Nutrition Facts : Calories 160.9, Fat 4.4, SaturatedFat 2.4, Cholesterol 40.4, Sodium 332.3, Carbohydrate 24.6, Fiber 2, Sugar 7.6, Protein 6.4
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