I grew up eating pancakes from a box and never ventured and made some by scratch. The other day, my sister made us these amazing fluffy Lemon Pancakes (recipe for another day) and thought to myself what if we made some at home.
For Saturday brunch, we made Blueberry Swirl Pancakes.
I used blueberries from a can but you can substitute it with fresh or frozen ones. If you happen to have mixed berries even better! I opted for the blueberry pie filling because it’s syrup helps keep the pancakes from drying out and gives the Swirl to the pancakes.
Wisk these ingredients together in a bowl.
I added the blueberry filling 1 tbsp at a time in different areas to get the marble effect.
- 1 1/4 C Flour
- 1/2 tsp Salt
- 1 tbsp Baking Powder
- 1 tbsp Coco Natura (coconut sugar)
- 2 Eggs
- 1 C Milk
- 1/2 tbsp Melted Butter
- 2 tsp Orange Blossom Water
- 1/2 C Blueberries
- 1. In a mixing bowl, mix your dry ingredients
- 2. In a small bowl, beat your eggs and milk until fluffy.
- 3. Pour the egg mixture into your dry ingredients. Mix gently.
- 4. Fold in the blueberries
- 5. Set aside for an hour.
- 6. Butter your frying pan, pour your batter depending on how big you want your pancakes to be. Flip it over once the top starts to bubble and cook the side until it’s nice and brown. Start at high heat and then adjust your temp accordingly.
- Serving Suggestions: Top it with melted butter and maple syrup, or blueberry filling and sprinkle some powdered sugar. For an extra crunch, top your pancakes with candied nuts (walnuts, almonds, hazelnuts or macadamia).