Blueberry Pancake Day 2025 is on Tuesday, January 28, 2025: How to make banana pancakes? Mother's Day?

Tuesday, January 28, 2025 is Blueberry Pancake Day 2025. Healthy Blueberry Recipes by DiMeo Fruit Farms & Berry Plant Nursery with blueberry pancakes at

Who doesn’t love getting out of bed to some fresh plate of blueberry pancakes, or perhaps involving inside them for dessert? They really make the perfect from the Gods, and they're so globally loved they even their very own day! Actually, Blueberry Pancake Day is really a factor. Eventually of each and every year you are able to celebrate the sacred blueberry pancake and provide it the respect and love it warrants. Choose diners and restaurants have fun playing the day, serving up special, and – obviously – extra large, stacks of pancakes oozing with scrumptious blueberries all day long lengthy.This really is eventually where one can eat blueberry pancakes in the morning, lunch, dinner and dessert without any guilt or judgement. Why don't you take a look at some quality recipes and have a great time creating twists around the classic pancake recipe, and make certain to stock on blueberries for individuals inevitable second servings!

Healthy Cooking: Blueberry Banana Pancakes Recipe.Pancakes with fruit can be an excellent addition to your healthy cooking repertoire - and here's a simple and delicious recipe to add to your collection.

Ingredients

Nonstick cooking spray

1cwhole-wheat flour

1⁄2call-purpose flour

2Tsugar

2tbaking powder

1⁄4tsalt

3 very ripe medium bananas

1cnonfat milk

1 egg

1tvanilla extract

1 1⁄2cfrozen blueberries (do not defrost)

4Tmaple syrup

Instructions

Preheat oven to 250 degrees F. Coat a griddle or large nonstick skillet with cooking spray and preheat.

In a medium bowl, combine both flours, sugar, baking powder and salt. Mix well with a fork and set aside.

In a large bowl or food processor, mash bananas until mushy. Add milk, egg and vanilla and mix or process until blended.

Add dry ingredients to banana mixture and mix or process until just blended (tiny lumps should still appear; do not overmix or pancakes will be tough). Ladle 3 tablespoons of banana pancakes batter onto hot griddle for each pancake. Top each with 1/2 tablespoons of blueberries.

When bubbles appear around the edges of the banana blueberry pancakes, after about 2-3 minutes, flip and cook 1 minute. Transfer the banana blueberry pancakes to a warm plate and keep warm in a 250 degree F oven while you cook remaining pancakes.

Serve the healthy banana blueberry pancakes with maple syrup over top.

Enjoy the delicious results of your new healthy cooking pancakes with fruit recipe with family and friends!

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Banana Sour Cream Pancakes

Ingredients

1 1/2 cups flour

2 Tablespoons sugar

2 teaspoons baking powder

1 1/4 teaspoon Kosher salt

1/2 cup sour cream

3/4 cup skim milk

2 eggs

1 1/2 teaspoons vanilla

1 teaspoon orange zest

1 large, ripe banana, mashed

Instructions

In a large bowl, sift together the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, mashed bananas and orange zest.

Slowly combine the wet and dry ingredients, stirring until a moist batter forms (batter will be slightly lumpy).

Melt 1 tablespoon of butter into a large skillet over medium-high heat.

Ladle the pancake batter into the pan to make 3 pancakes.

Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned

Flip and cook for another minute until pancake is golden brown. Remove from skillet and serve warm with butter and maple syrup.

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Chunky Monkey Pancakes

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup skim milk

3 tablespoons butter, melted

2 eggs

1 tablespoon white sugar

1 teaspoon vanilla extract

1 large banana, diced

1/2 cup miniature semisweet chocolate chips

1/4 cup chopped pecans

cooking spray

Directions

Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

whats the recipe for blueberry pancakes?

Blueberry Pancakes

2 cups Dry pancake mix

1 tablespoon Sugar

1 1/2 cups Milk

1 cup Blueberries

2 tablespoon Butter melted

Note:

For a healthier recipe, replace 1/2 cup of dry pancake mix with 1/2 cup of flax seed meal.

Set a nonstick skillet over medium heat.

In a medium bowl, stir together the pancake mix (and flax seed meal.) In a separate bowl or measuring cup, whisk together the milk, sugar and butter. Pour the liquid into the dry ingredients, and stir just until moistened.

Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

Blueberry Pancake Syrup

4 c Blueberries, cleaned, rinsed

3 c Sugar

3 c Water

Lemon juice to taste

2 Strips lemon peel

Pour berries in pan and mash with potato masher until most all skins are broken. Add 1 cup of the water and strips of lemon peel and bring to a simmer. Turn heat to low and cook berries for 5 min. at just under a simmer. Pour hot berries into strainer lined with 2 layers of cheese-cloth (or something similar) and let juice drip through. Twist cloth to extract all the juice; there should be abt. 2 cups. Discard pulp. Combine remaining 2 cups water with sugar in small saucepan and bring mixture to a boil, stirring, until sugar is dissolved and mixture is clear. Wash down sides of pan with wet pastry brush, then boil syrup, without stirring, until it reaches 260 F. on candy thermometer. Add blueberry syrup to sugar syrup and bring mixture to boil for 1 min. Let cool, then add lemon juice to taste. Pour into 2 pint jars. Will keep in fridge for 2 mos. For longer storage, can syrup following usual methods. Process for 30 min. in water just under boiling. Cool jars on rack.

Rich Blueberry Buttermilk Pancakes

1 1/2 cups all purpose flour, sifted

1 1/2 cups buttermilk

6 tablespoons sugar

1 1/2 teaspoons vanilla extract

2 1/2 teaspoons baking powder

1/2 cup butter (1 stick), melted

2 teaspoons baking soda

3/4 cup fresh blueberries

3 large eggs

In small bowl, sift together flour, sugar, baking powder and baking soda; mixing well. In a large bowl, using an electric mixer, beat eggs on medium speed until frothy. Mix in buttermilk, vanilla and melted butter. Slowly add dry ingredients, stiring just until the batter is smooth and no lumps of flour remain; do not overmix.

Heat griddle to 375 degrees F. or heavy bottomed skillet over medium heat until drop of water bubbles and bounces on surface. Lightly grease with oil or spray with nonstick cooking spray. For each pancake, ladle 1/3 to 1/2 cup batter onto hot griddle. Scatter 1 Tbs. blueberries evenly over each pancake. Cook about 5 minutes. or until bubbles appear on surface of pancakes and bottoms are light golden brown. Turn pancakes; cook 2 to 3 minutes. or until light golden brown. Serve immediately or transfer to a baking sheet and keep warm in a 225 degree F oven while cooking the remaining pancakes. Serve with butter and your favorite warmed syrup or sprinkled with powder sugar. If desired, recipe can be doubled.

Makes about 16 pancakes; serves 4.

Fluffy Blueberry Buttermilk Pancakes

1 1/2 c Flour

1 Egg; beaten

1/2 ts Salt

1 3/4 c Buttermilk

2 tb Granulated sugar

2 tb Vegetable oil

1/2 ts Baking soda

1 c Fresh blueberries

1 ts Baking powder

These pancakes are miles better than any others Ive tasted. The key is the buttermilk, which makes them thick and fluffy. Be sure to stir the mixture as little as possible. Frozen blueberries can be substituted instead of fresh. Save the uncooked batter in the refrigerator for the next day if you dont eat all of these at one sitting. Sift together flour, salt, sugar, soda and baking powder. In a separate bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry ingredients, stirring as little as possible (only until combined). Stir in 1 cup of fresh blueberries. Heat griddle to 375 F. Grease lightly. Pour 0.5 cups of batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip.

Pancake Day!!!?

With blueberries and lots of syrup!!