Blueberry Crumb Pancakes


  • 1 lb (loaf) un-sliced firm white bread, crumbled
  • 4 eggs
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 3 cups milk
  • 2 tsp baking powder
  • 3 cups of fresh or frozen blueberries, rinsed and drained
  • butter
  • In a large bowl, mix bread, eggs, sugar, vanilla, milk and baking powder.
  • Beat until mixture is well blended and bread is finely mixed into a batter.
  • Fold in the blueberries.
  • Lightly butter a griddle or large saute pan and drop mixture by 1/4 cupfuls onto a preheated surface.
  • Brown on one side, when you see bubbles start to form on the top, turn pancake over and brown on the other side.
  • Serve hot topped with hot blueberry syrup and pats of butte
Recipe courtesy of  The North American Blueberry Council

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