Go Back
+ servings
Slow Cooker Blueberry Vanilla Pancakes
Print

Slow Cooker Blueberry Vanilla Pancakes

These delicious Slow Cooker Blueberry Vanilla Pancakes are a great addition to a hearty breakfast!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people
Calories 498kcal

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

Notes

Use a larger oval crock (I used a 6 quart) so that the batter will be thin enough to cook evenly

Nutrition

Calories: 498kcal | Carbohydrates: 71g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 1100mg | Potassium: 469mg | Fiber: 2g | Sugar: 21g | Vitamin A: 660IU | Vitamin C: 3.5mg | Calcium: 232mg | Iron: 3.5mg