12 Delicious Todd’s Famous Blueberry Pancakes Variations

Fluffy, flavorful, and utterly irresistible, Todd’s Famous Blueberry Pancakes have stolen the hearts of breakfast lovers everywhere. But why stop at the classic? We’ve whipped up 12 scrumptious variations that promise to add a twist to your morning routine or brunch spread. From tropical delights to cozy autumn flavors, there’s a pancake for every palate. Ready to flip your pancake game up a notch? Let’s dive in!

Classic Todd’s Famous Blueberry Pancakes

Delightful mornings call for something special, and nothing beats the comfort of flipping through a stack of fluffy, blueberry-studded pancakes. I remember the first time I tried Todd’s Famous Blueberry Pancakes at a quaint little diner upstate; it was love at first bite. Now, I make them at home, tweaking the recipe just a bit to suit my taste, and I’m excited to share my version with you.

Ingredients

• For the batter:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons melted butter
• For the blueberry mix-in:
  • 1 cup fresh blueberries

Instructions

1. In a large bowl, sift together the flour, baking powder, salt, and sugar. This ensures your pancakes will be light and fluffy.
2. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Tip: Don’t overmix to keep the pancakes tender.
3. Gently fold in the blueberries. Tip: Dusting the blueberries with a little flour before adding them can prevent them from sinking to the bottom.
4. Heat a lightly oiled griddle or frying pan over medium-high heat (375°F). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Cook until bubbles form and the edges are dry, about 2 to 3 minutes. Flip and cook until browned on the other side, another 2 to 3 minutes. Tip: Keep the heat consistent for even cooking.

Kitchen aromas will tell you when these pancakes are ready before you even take a bite. The burst of blueberries against the soft, golden pancakes is a morning game-changer. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent breakfast.

Whole Wheat Todd’s Famous Blueberry Pancakes

Delightful mornings call for something special, and that’s exactly what these Whole Wheat Todd’s Famous Blueberry Pancakes bring to the table. I remember the first time I tried them at a friend’s brunch; the burst of blueberries against the hearty whole wheat was a game-changer for my usual pancake routine. Now, it’s a staple in my kitchen, especially when I want to impress or simply treat myself to a cozy breakfast.

Ingredients

• For the batter:
  • 1 cup whole wheat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For the blueberries:
  • 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing will make the pancakes tough.
4. Gently fold in the blueberries to distribute them evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve warm with a drizzle of maple syrup or a dollop of yogurt for extra creaminess.

Out of the skillet, these pancakes are fluffy with a slight crispness at the edges, and the blueberries add a juicy sweetness in every bite. Try stacking them high with a sprinkle of powdered sugar and a side of crispy bacon for a breakfast that feels like a hug.

Vegan Todd’s Famous Blueberry Pancakes

Some mornings call for something special, and that’s exactly when I whip up Todd’s Famous Blueberry Pancakes. There’s something about the burst of blueberries against the fluffy pancake that turns an ordinary breakfast into a celebration. My secret? A dash of cinnamon and a non-stick pan that’s seen more pancakes than I can count.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
• For cooking:
  • 1 tbsp coconut oil
  • 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
2. In another bowl, mix the almond milk, apple cider vinegar, and vanilla extract. Let it sit for 2 minutes to curdle slightly, creating a buttermilk-like consistency.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and add a teaspoon of coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle a handful of blueberries onto each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 2 minutes until golden brown.
7. Repeat with the remaining batter, adding more coconut oil as needed.

Best enjoyed fresh off the skillet, these pancakes are a delightful mix of fluffy and fruity. For an extra touch, drizzle with maple syrup or a dollop of coconut yogurt. The blueberries add a juicy pop that makes every bite a little adventure.

Gluten-Free Todd’s Famous Blueberry Pancakes

Did you ever wake up craving something sweet, fluffy, and utterly satisfying but without the gluten? That’s exactly how I felt this morning, leading me to whip up a batch of these unforgettable gluten-free blueberry pancakes. They’re so good, they might just become your weekend staple too.

Ingredients

• For the batter:
  • 1 cup gluten-free all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For cooking and serving:
  • 1/2 cup fresh blueberries
  • Butter or oil for greasing the pan
  • Maple syrup for serving

Instructions

1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown.
8. Repeat with the remaining batter, greasing the skillet as needed.

How these pancakes turn out is nothing short of magical—light and fluffy with bursts of juicy blueberries in every bite. Serve them stacked high with a drizzle of maple syrup and a handful of extra blueberries for a breakfast that feels like a hug.

Protein-Packed Todd’s Famous Blueberry Pancakes

Craving something sweet yet nutritious to kickstart your morning? I stumbled upon this protein-packed pancake recipe during a weekend getaway at Todd’s cozy lakeside cabin, and it’s been a breakfast game-changer ever since. The burst of fresh blueberries in every bite, combined with the satisfying heft from the protein, makes these pancakes a must-try.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 scoop vanilla protein powder
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 cup fresh blueberries

Instructions

1. In a large bowl, whisk together the flour, protein powder, sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, and melted butter until well combined. Tip: Ensure the butter is cooled to avoid cooking the egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and stay open before flipping.
8. Flip and cook for another 1-2 minutes until golden brown.
9. Repeat with the remaining batter.

Absolutely delightful, these pancakes are fluffy with a slight crisp on the edges, and the blueberries add a juicy sweetness. Serve them stacked high with a drizzle of maple syrup and a dollop of Greek yogurt for an extra protein boost.

Lemon Zest Todd’s Famous Blueberry Pancakes

There’s something about the combination of lemon and blueberries that feels like a morning hug. I stumbled upon this recipe during a summer visit to Maine, where blueberries are as plentiful as the ocean views, and it’s been a staple in my kitchen ever since.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, melted butter, and lemon zest until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the blueberries to distribute them evenly throughout the batter.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve warm with maple syrup and extra blueberries on top for a burst of flavor.

Sunshine in every bite, these pancakes are fluffy with a slight tang from the lemon zest, making them irresistibly delicious. Try stacking them high with a dollop of whipped cream between each layer for an extra indulgent breakfast.

Cinnamon Spice Todd’s Famous Blueberry Pancakes

Unbelievable as it may seem, I stumbled upon the most divine blueberry pancake recipe during a cozy morning at my friend Todd’s cabin last fall. The way the cinnamon and spice melded with the juicy blueberries was nothing short of magical, and I’ve been tweaking the recipe to perfection ever since.

Ingredients

• For the dry mix:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
• For the wet mix:
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For the pancakes:
  • 1/2 cup fresh blueberries
  • Butter for greasing the pan

Instructions

1. In a large bowl, whisk together all the dry mix ingredients until well combined.
2. In another bowl, beat the egg lightly, then mix in the buttermilk and melted butter.
3. Pour the wet mix into the dry mix and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the blueberries to distribute them evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve immediately with maple syrup and a sprinkle of cinnamon for an extra flavor boost.

Nothing beats the fluffy texture and the burst of blueberries in every bite of these pancakes. For a festive twist, try serving them with a dollop of whipped cream and a drizzle of caramel sauce.

Chocolate Chip Todd’s Famous Blueberry Pancakes

Perfect for a lazy weekend morning, I stumbled upon this recipe after a desperate search for something to impress my in-laws. These pancakes are a game-changer, blending the classic chocolate chip with the unexpected twist of blueberries for a burst of freshness.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
• For the mix-ins:
  • 1/2 cup chocolate chips
  • 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and melted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the chocolate chips and blueberries. Tip: Tossing the blueberries in a bit of flour prevents them from sinking to the bottom.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown.

The pancakes come out fluffy with pockets of melted chocolate and juicy blueberries. Serve them stacked high with a drizzle of maple syrup and a side of crispy bacon for the ultimate sweet and savory breakfast.

Banana Nut Todd’s Famous Blueberry Pancakes

Craving something sweet and satisfying for breakfast? I stumbled upon this recipe during a lazy Sunday morning when my overripe bananas were begging to be used, and let me tell you, these pancakes are a game-changer. The combination of banana, nuts, and blueberries creates a symphony of flavors that’ll make you want to skip the syrup.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 1 ripe banana, mashed
  • 1/2 cup chopped walnuts
• For the topping:
  • 1/2 cup fresh blueberries
  • 2 tbsp unsalted butter, melted

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, and mashed banana until smooth. Tip: The riper the banana, the sweeter your pancakes will be.
3. Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Gently stir in the chopped walnuts. Tip: Toast the walnuts beforehand for an extra crunch.
5. Heat a non-stick skillet over medium heat (350°F) and brush with a little melted butter.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle a few blueberries on top of each pancake.
7. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Tip: Wait for the bubbles to pop and leave small holes before flipping.
8. Repeat with the remaining batter, adding more butter to the skillet as needed.

Ready to dig in? These pancakes are wonderfully fluffy with a delightful crunch from the walnuts and bursts of juicy blueberries. Serve them stacked high with a dollop of Greek yogurt and a drizzle of honey for an extra special touch.

Pumpkin Spice Todd’s Famous Blueberry Pancakes

There’s something magical about the combination of pumpkin spice and blueberries that just screams comfort to me. I stumbled upon this recipe during a cozy autumn morning when I was craving something sweet yet hearty, and now, it’s a staple in my kitchen. Let me share with you how to make these unforgettable pancakes that are perfect for any season.

Ingredients

• For the dry mix:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp pumpkin spice
  • 1 tbsp white sugar
• For the wet mix:
  • 1 1/4 cups milk
  • 1 egg
  • 3 tbsp melted butter
  • 1 tsp vanilla extract
• For the topping:
  • 1 cup fresh blueberries
  • Maple syrup, to serve

Instructions

1. In a large bowl, sift together the flour, baking powder, salt, pumpkin spice, and sugar. This ensures your pancakes will be fluffy without any lumps.
2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined. Tip: Make sure your melted butter has cooled slightly to avoid cooking the egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing will make the pancakes tough.
4. Gently fold in the blueberries, being careful not to crush them. This distributes the berries evenly without staining the batter too much.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and stay open before flipping.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve warm with maple syrup. The pancakes are wonderfully fluffy with bursts of juicy blueberries and a warm hint of pumpkin spice. For an extra indulgent twist, top with a dollop of whipped cream or a sprinkle of cinnamon.

The texture is perfectly balanced between light and hearty, with the pumpkin spice adding a depth of flavor that complements the sweetness of the blueberries. These pancakes are not just a breakfast item; they’re a conversation starter at any brunch table.

Apple Cinnamon Todd’s Famous Blueberry Pancakes

Craving something sweet yet comforting for breakfast? I stumbled upon this delightful twist on classic blueberry pancakes during a cozy autumn morning, and now it’s a staple in my kitchen. The blend of apple and cinnamon adds a warm, spiced depth that perfectly complements the juicy burst of blueberries.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 cup diced apple
• For the topping:
  • 1/2 cup fresh blueberries
  • Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. In another bowl, beat the milk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the diced apple.
5. Heat a non-stick skillet over medium heat and lightly grease with butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle a few blueberries on top.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping.
8. Flip the pancakes and cook for another 1-2 minutes until golden brown.
9. Serve warm with maple syrup and extra blueberries. Tip: For an extra touch, dust with powdered sugar or a drizzle of honey.

Just out of the skillet, these pancakes are fluffy with a slight crisp edge, offering a harmonious mix of sweet and spiced flavors. Try stacking them high with layers of fresh blueberries and a dollop of whipped cream for an Instagram-worthy breakfast.

Almond Flour Todd’s Famous Blueberry Pancakes

Just last weekend, I found myself craving something sweet yet wholesome for breakfast, and that’s when I decided to whip up a batch of these almond flour blueberry pancakes. They’re not only gluten-free but also packed with juicy blueberries that burst with flavor in every bite. Trust me, once you try them, there’s no going back to the regular kind!

Ingredients

• For the batter:
  • 1 1/2 cups almond flour
  • 2 tbsp coconut sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
• For cooking and serving:
  • 1/2 cup fresh blueberries
  • 2 tbsp coconut oil (for cooking)
  • Maple syrup (optional)

Instructions

1. In a large bowl, whisk together the almond flour, coconut sugar, baking powder, and salt until well combined.
2. In another bowl, beat the eggs, then add the almond milk and vanilla extract, mixing until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Heat a large non-stick skillet over medium heat and add 1 tbsp of coconut oil, letting it melt and coat the pan evenly.
5. Pour 1/4 cup of batter onto the skillet for each pancake, then sprinkle a few blueberries on top of each.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2 minutes on the other side.
7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
8. Serve warm with maple syrup and extra blueberries on top, if desired.

The pancakes come out incredibly light and tender, with a subtle nuttiness from the almond flour that pairs perfectly with the sweet blueberries. For an extra special touch, try serving them with a dollop of whipped coconut cream and a drizzle of honey.

Conclusion

Just like that, you’ve got a dozen delightful ways to enjoy Todd’s Famous Blueberry Pancakes! Whether you’re in the mood for something classic or craving a creative twist, there’s a variation here for every taste. We’d love to hear which one becomes your breakfast favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love (and the pancakes) on Pinterest!