Delicious Blueberry Chocolate Chip Raagi Pancakes
30 minutes
986 reads
About Delicious Blueberry Chocolate Chip Raagi Pancakes
Overcome your pancake fear with this delightful recipe! Inspired by Smitten Kitchen's blueberry pancakes, this version incorporates the nutty goodness of ragi flour for a healthier twist. I'll walk you through making fluffy, flavorful pancakes perfect for a weekend brunch.My journey to pancake perfection started with a childhood memory of less-than-loved sweet pooda. Now, I'm excited to share this recipe which balances the sweetness of blueberries and chocolate chips with the wholesome earthiness of ragi.This recipe is easy to follow and yields beautiful pancakes. Even after a previous baking mishap (a collapsed cheesecake!), I found success here. Get ready to impress yourself and your family!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 0.75 cup Ragi Flour finger millet flour
- 0.75 cup All-Purpose Flour
- 2 tbsp Baking Powder
- 1 tbsp Baking Soda
- 1/2 tsp Salt
- 1.75 tbsp Sugar brown
Wet Ingredients
- 2 Large Eggs
- 1.75 cup Buttermilk
- 3 tbsp Canola Oil + 1 tbsp for greasing the pan or use unsalted butter
Mix-ins
- 2 tbsp Chocolate Chips
- 1 cup Blueberries fresh or frozen
- 1 cup Blueberry Sauce homemade or store-bought
Instructions
Prepare the Dry Ingredients
- Whisk together ragi flour, all-purpose flour, baking powder, baking soda, salt, and brown sugar in a large bowl.
Prepare the Wet Ingredients
- In a separate bowl, lightly beat the eggs. Add buttermilk and canola oil and whisk until combined.
Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Add Mix-ins
- Stir in half of the chocolate chips.
Cook the Pancakes
- Heat a lightly oiled griddle or frying pan over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
Add Blueberries and Chocolate Chips
- Sprinkle the remaining chocolate chips and fresh or frozen blueberries over the top of each pancake.
Flip and Cook
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
Stack and Serve
- Stack the cooked pancakes, layering with blueberry sauce between each. Top with extra blueberry sauce and chocolate chips. Serve warm.
Recipe Notes
Expert Tips for Perfect Pancakes
- Don't overmix the batter! Overmixing develops gluten, resulting in tough pancakes.
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust the amount of brown sugar to your preference. You can also use granulated sugar.
- Get creative with mix-ins! Try adding other fruits, nuts, or spices.
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Recipe Nutrition
Calories: 154kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 26mgSodium: 427mgPotassium: 122mgFiber: 1gSugar: 7gVitamin A: 114IUVitamin C: 2mgCalcium: 151mgIron: 1mg
Monika Patel
Articles: 71
3 Comments
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Absolutely fantastic! Thanks for the recipe.
Looks so delicious! Thanks for the recipe.
This looks divine! Can’t wait to make it.