Iced Blueberry Crumble Pancakes

Sharing our favorite blueberry pancakes today! Make someone’s day a little brighter with my Iced Blueberry Crumble Pancakes.

Blueberry Pancakes

I’m such a sucker for a blueberry pancakes! Iced pancakes?! Talk about a treat. Please note, pure maple syrup is great too 🙂

I used a family favorite dessert, “blueberry crumble” as the inspiration for my pancakes today. I thought, why not make them into pancakes? Added my favorite vanilla granola to the pancake batter which gives that great “crumble” texture throughout. Bursts of blueberries with each bite make these pancakes a real treat. Hope you enjoy!

Try my Banana Caramel Pancakes too! Follow Picky Palate on Instagram for daily recipe inspiration.

Here’s your ingredient line-up minus the icing. I combined part whole wheat and part all purpose Flours for a great texture. So excited for you to try this recipe!

How To Make Blueberry Pancakes

1. Heat medium non-stick skillet over medium heat.
2. In a large bowl, combine the flours, granola, sugar, baking soda, salt, almond milk, egg and vanilla. Stir to combine then gently stir in blueberries. In batches spoon batter into hot skillet, forming a round pancake. After about 2 minutes, when batter starts to bubble on top, flip and cook for an additional minute or two, until cooked through. Continue until all pancakes have been cooked. Keep warm.
3. To prepare icing, whisk powdered sugar and almond milk until thick and creamy. Drizzle on top of pancakes if desired. Use maple syrup if desired as well.

Grab your favorite mixing bowl and start by adding the ingredients. We’ll start with the all purpose flour.

Whole wheat flour up next.

Toss in the granola.

The sugar, baking soda and salt.

Pour in your almond milk.

A splash of vanilla.

One egg then give the batter a good mix.

Add your pretty blueberries. I used frozen today. Fresh is fine too.

Mmmm 🙂

Give a gentle stir and watch the swirls of purple throughout the batter.

A nice tall stack of pancakes. Makes 8 pancakes. (my son snatched one which is why there’s only 7 here)

Icing makes everything better. Enjoy!

Iced Blueberry Pancakes

These blueberry buttermilk pancakes are drizzled with a sweet icing that could not be more delicious! Treat yourself to these sweet homemade pancakes.

Course: Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 8

Calories: 262kcal

Author: Jenny

Cost: 8

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Ingredients

• 1 cup all purpose Flour
• 1/2 cup whole wheat Flour
• 1 cup granola of your choice
• 2 tablespoons granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup frozen or fresh blueberries

Icing

• 1 cup powdered sugar
• 2-4 teaspoons milk

Instructions

• Heat medium non-stick skillet over medium heat.
• In a large bowl, combine the flours, granola, sugar, baking soda, salt, almond milk, egg and vanilla. Stir to combine then gently stir in blueberries. In batches spoon batter into hot skillet, forming a round pancake. After about 2 minutes, when batter starts to bubble on top, flip and cook for an additional minute or two, until cooked through. Continue until all pancakes have been cooked. Keep warm.
• To prepare icing, whisk powdered sugar and almond milk until thick and creamy. Drizzle on top of pancakes if desired. Use maple syrup if desired as well.

Nutrition

Calories: 262kcal | Carbohydrates: 50g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 256mg | Potassium: 165mg | Fiber: 2g | Sugar: 24g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg

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