Brown Sugar Blueberry Pancakes
Sweet and fruity blueberry pancakes infused with brown sugar and orange peel, perfect for a comforting breakfast or brunch that appeals to both kids and adults.
Ingredients
Instructions
- Stir flour, brown sugar, and baking powder through a strainer with the back of a spoon into a medium-sized bowl.
- Measure buttermilk into a 4-cup glass measuring cup.
- Add egg and melted butter to the buttermilk.
- Beat until blended.
- Add to the flour mixture and stir gently until well blended.
- Stir in blueberries and orange peel.
- Heat nonstick griddle on medium heat.
- Lightly grease with 1/2 teaspoon butter.
- Cook 1/4 cup batter for 3 to 4 minutes, until bubbles appear on the surface.
- Turn and cook until golden brown.
- Remove from griddle and sprinkle with brown sugar.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your blueberries are fresh or frozen without added sugar for the best results. Avoid overmixing the batter to keep pancakes fluffy.
Serving Suggestions
Serve the pancakes warm, topped with a dollop of whipped cream or a drizzle of maple syrup. They pair beautifully with Scrambled Eggs And Green Onion for a hearty breakfast. Fresh fruit like sliced strawberries or bananas can enhance the meal, adding vibrant colors and flavors.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave until heated through. For a crispier texture, reheat in a skillet over low heat for a few minutes on each side before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Blueberry Pancakes contains roughly 1472 calories, with 9g protein, 87g carbohydrates, and 124g fat. It is an excellent source of vitamin C (272% of the Daily Value), dietary fiber (70% of the Daily Value), and calcium (56% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 662mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of blueberries?
Absolutely! You can substitute blueberries with raspberries, sliced strawberries, or even diced peaches. Just make sure the fruit is not overly juicy to prevent the batter from becoming too wet.
Is it necessary to sprinkle brown sugar on top?
While it adds a delightful sweetness and crunchy texture, you can omit the brown sugar if preferred. Alternatively, try a dusting of powdered sugar or serve with a fruit compote for added flavor.
How do I make the pancakes gluten-free?
To make these pancakes gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well, and adjust the liquid as needed for consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).