January 28th is Blueberry Pancake Day!
Although this year’s Blueberry Pancake Day looks a little different, one thing hasn’t changed: the delicious BC Blueberries that turn regular pancakes into dishes fit for National Blueberry Pancake Day.
Make National Blueberry Pancake Day Special
To get inspired, here are tips, tricks, and recipe ideas to celebrate at home:
- Available in the freezer aisle all year round, look for “cultivated” or “high bush” and “Buy BC” and/or “Product of Canada” on the packages to make sure the blueberries for your pancakes are from BC.
- Have blueberry pancakes for dinner! BC Blueberries are a versatile ingredient that can be used during any meal, so who’s to say that you can’t have blueberry pancakes for dinner?
- Turn your pancakes blue. To give your pancakes a bright blueberry hue, add them into your pancake mix right away. Mash them up as you mix ingredients to get a true-blue colour.
- Try a new pancake recipe. Swap out your usual pancakes for one of our Blueberry Pancake recipes. From vegan to three-ingredient, and even traditional fluffy pancakes, there’s something for everyone!
BC Blueberry Pancake Recipes
Packed full of antioxidants, vitamins and minerals, BC Blueberries are a great ingredient to help kick-off the new year on a healthy note.
Kid-approved Blueberry Pancake Recipes:
- 1/2 cup greek yogurt
- 1/2 cup self raising flour
- 1 egg
- 1/2 cup blueberries
Whisk egg and yogurt together.
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature, lightly beaten
- 1-1/4 cups fat-free milk
- 3 medium ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1-1/2 cups fresh or frozen blueberries
- Optional: Maple syrup and sliced bananas
In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg, milk, bananas and vanilla; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. If desired, serve with syrup and sliced bananas.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil, and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated
Recipe source: Taste of home
- 1 and 1/2 cups Plain Flour
- 1/2 teaspoon baking powder
- 2 Eggs (lightly beaten)
- 1 Cup milk
- 1/2 cup blueberries ( I used frozen because fresh blueberries are crazy expensive at the moment).
- Butter for cooking
Mix flour, baking soda, eggs and milk together until smooth.
Leave batter mix for about 10 minutes for best results)
Melt some butter in a hot pan.
Spoon two tablespoons of batter per pancake into pan. Cook 3 – 4 pancakes at a time.
Sprinkle blueberries onto the unooked side.
Turn and cook once golden.
Serve with a dollop of Greek Yogurt and a swirl of hot maple syrup.
- Healthy Vegan Blueberry Pancakes (Gluten Free)
- 3-Ingredient Blueberry Banana Pancakes
- Fluffy Blueberry Pancakes
- Blueberry Ginger Pancakes
- Blueberry Orange Spice Pancakes
BC Blueberries are versatile and fresh, harvested from July through September, and available frozen for berry lovers year-round. Every berry grown and harvested in BC brings natural energy and superfood health to recipes, tables, kitchens, and berry snackers. Learn more at www.bcblueberry.com