Every once in a while I decide it sounds like a great idea to get up early on Saturday or Sunday and make a big breakfast for the family. Eggs, bacon, sausage and especially pancakes. But the idea is always so much better than the execution. I always find the timing is difficult and I'm still standing at the stove flipping pancakes while everyone else is inhaling the rest of the food! Save some of that bacon for me!! From now on I will be making my pancakes in the crockpot!
This actually turned out so much better than I expected! Several years ago I came across a recipe for making pancakes from scratch and I have to say I've never looked back! They are really so easy to make that I can't imagine ever using a boxed mix again. Plus? The taste and texture difference. No comparison. And in the slow cooker... just as awesome!
This took exactly 2 hours on high. For me this really works. I get up early at least one day on the weekend to meet my friends for a run. I can put these together in the crock before I head out the door. I can recruit the husband to start on the eggs and I can start on the bacon when I get home and we will have a big, weekend worthy breakfast in no time.
I also made some of these this week and then put the leftovers in the fridge to heat up on school mornings. These pancakes are about double the thickness of a regular pancake and will fill up those bellies for learning time!
I went with blueberry for these but I think strawberry, raspberry or even chocolate chip would also be excellent choices!
Slow Cooker Blueberry Vanilla Pancakes
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cup buttermilk
- 4 tablespoons butter melted and cooled a bit
- 1 teaspoon vanilla extract
- 1 cup frozen or fresh blueberries
- 2 eggs
Instructions
- Mix flour, sugar, baking powder, baking soda and salt in medium bowl
- In a large bowl add buttermilk, butter, eggs, and vanilla and whisk together
- Slowly add dry mixture to wet ingredients and stir until no lumps remain
- Carefully fold in blueberries, careful not to stir very much if you are using frozen or the color will bleed into your batter
- Spray crock very well with nonstick spray
- Poor batter into crock and cover
- Cook on high for 2 hours until edges are slightly browned and the center is fully cooked through
- Let cool uncovered for 10 minutes then slice and serve
Please, do you think this recipe would work in a 9x13” casserole slow cooker??? Thank You.
Yes!! You may need to adjust the quantity.
What size slow cooker did you use?
Never mind. I just noticed you said a 6 quart slow cooker.
Can I double this recipe?
yes but you would need to use a casserole slow cooker to have enough surface area to cook them (or use 2 slow cookers)
Do you provide nutrition fact for your recipes. I do weight watchers.
I don't at this time. You should be able to import and adjust any recipes in My Fitness Pal and get an estimate of nutrition 🙂
Cook the bacon in the oven too and it's easy peasy
Yes! I love oven bacon!
I've heard oven bacon is not good for your oven, true? Also could I use chopped skinned apples or would they not cook enough to soften?
I'm not sure about the apples, but I think the oven will be fine!
This is such a clever slow cooker recipe for a lazy weekend breakfast! Love it. 🙂 Pinned.
Thanks!! The kids just finished off the leftovers from the last batch this morning.... made for another easy morning for me!