Blueberry Pancakes
A quintessential breakfast staple! These are the perfect healthy breakfast for spring time when you can enjoy them with blueberries at their peak of freshness!
Average Rating:
5 / 5, 3 votes

Servings: 4
Prep Time: 5 minutes Minutes
Bake/Cook Time: 4 minutes Minutes


1 1/4 Cup Authentic Foods Multi-Blend Flour

2 teaspoons Maple Sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon Authentic Foods Vanilla Powder

2 large eggs

1 cup milk

1/4 cup warm water

2 tablespoons Light Olive Oil

1 Pint of Fresh Blueberries


1.In a bowl, mix the dry ingredients: Multi-Blend Flour, Maple Sugar, baking powder, salt, Authentic Foods Vanilla Powder.

2.   In another bowl beat the liquid ingredients: Eggs, Milk, water and vegetable oil.  Add the dry ingredients to the liquid while slowly mixing.  Stir the batter until smooth.

3.   Preheat griddle or skillet to 350F that has been lightly coated with oil to keep pancakes from sticking.  Using a large tablespoon, drop sufficient batter to make 4-inch diameter pancakes. 

4. Add blueberries to each pancake as the first side cooks. When bubbles form and begin to pop and edges look dry, flip the pancake.  With spatula, turn and cook until second side is golden brown.  If desired, serve with syrup, preserves or fruit.  Makes approximately 16 pancakes. 


Reviewed on 7/13/2010 by melinda
i turned this recipe in to waffels they were lignt and airy i added blueberrys and they were excelent

Reviewed on 9/1/2012 by ray
I've made this recipe twice, to the exact measurements. These taste almost like pancakes. Texture isn't great (kinda thick and definitely not fluffy). Not bad, but be careful to not overcook.

Reviewed on 7/28/2014 by Desia
Excellent. Great taste, texture, and nutritional value.

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