These blueberry pancakes are the perfect treat if you’re craving a slice of morning comfort.
Each pancake has juicy, vibrant blueberries that pop with every bite. The blueberries release their sweet-tart essence to complement the delicate pancake batter.
Whether you’re starting your day or indulging in a lazy brunch, blueberry pancakes never fail to impress.
I’ll guide you step-by-step to achieve fluffy perfection with every batch. Plus, you’ll also find tried-and-tested tips to elevate your pancake game.
Keep reading and try this recipe today!
Making these blueberry pancakes is as joyful an experience as eating them! The batter whips up into a silky blend. It teases the senses with the sweet scent of vanilla. Once the blueberries are folded in, the batter turns into a fruity and colorful treat.
As the pancake sizzles, the anticipation builds. The moment of flipping reveals a golden-brown pancake dotted with warm, bursting blueberries.
The finale is a generous drizzle of maple syrup, transforming the pancake into a glistening treat.
This pancake recipe looks like most you’ve seen. All you need are pantry staples and a few berries!
- Flour – The base of the pancakes, which provides structure and texture. Use all-purpose flour for this recipe.
- Baking powder and baking soda – They help the pancakes rise and become fluffy.
- White Sugar – It sweetens the pancakes.
- Milk – It provides moisture and helps to create a smooth batter.
- Egg – It helps bind the ingredients together and contributes to the rise and texture of the pancakes.
- Butter – It adds richness and flavor to the pancakes.
- Blueberries – The star ingredient. Use fresh blueberries for this recipe. They add a sweet, tangy flavor and beautiful color.
- Vanilla Extract – It enhances the flavor of the pancakes, providing a hint of warmth and depth.
- Salt – It elevates the flavors and balances the sweetness of pancakes.
- Maple syrup – For drizzling over the freshly-cooked pancakes.
Is It Better to Use Fresh or Frozen Blueberries in Pancakes?
Both fresh and frozen blueberries work well in pancakes. But fresh blueberries provide excellent flavor and hold their shape well.
Granted, frozen ones are convenient and retain good flavor. However, they streak the batter blue and bleed into the pancakes.
If you’re using frozen blueberries, add them after spooning the batter onto the griddle.
How to Make Blueberry Pancakes
Other than adding blueberries, making this recipe is as easy as mixing, pouring, and flipping!
1. Prepare the dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, white sugar, and salt.
2. Mix the wet ingredients: In a separate bowl, mix the egg, milk, melted butter, and vanilla extract.
3. Combine the wet and dry ingredients: Gradually pour the wet mixture into the dry ingredients. Stir just until everything is combined. Remember, it’s okay if it’s a bit lumpy.
4. Add the blueberries: Gently fold the blueberries into the batter.
5. Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Grease it lightly with butter or cooking spray.
6. Pour and cook: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook the pancakes until bubbles appear on the surface. Flip the pancakes, cooking 1-2 minutes per side.
7. Serve warm and enjoy: Transfer the pancakes to a serving plate and drizzle them with maple syrup
Tips for the Best Blueberry Pancakes
We’ve all had soggy or burned pancakes, right? I know I’ve thrown quite a few out over the years.
But luckily, there are a few simple tips to ensure your pancakes are the best they can be.
- Avoid overmixing, as it will result in tougher pancakes. Stir just until the wet and dry ingredients are combined.
- The batter shouldn’t be too thick or too thin. It should be pourable but thick enough to hold its shape on the griddle.
- For evenly cooked pancakes, preheat your griddle or pan to medium heat. If it’s too hot, the pancakes will burn on the outside.
- Drop a small amount of batter onto your pan or griddle to test if it is ready. It should sizzle but not smoke or burn.
- Flip the pancakes when bubbles appear on the surface. The edges should also start looking set.
- Resist the urge to flip your pancakes continuously. They’ll be fluffier if you only flip them once.
Not a fan of gluten or want a protein-packed start to the day? Check out these recipe variations!
1. Vegan Blueberry Pancakes: Substitute the milk with almond milk, the egg with a flax egg, and the butter with coconut oil.
2. Gluten-Free Blueberry Pancakes: Use a gluten-free blend instead of all-purpose flour. Ensure your baking powder and baking soda are gluten-free, too.
3. Blueberry Lemon Pancakes: Add the zest and juice of one lemon to the batter for a refreshing citrus twist. The lemon pairs beautifully with blueberries.
4. Blueberry Banana Pancakes: Add one mashed ripe banana to the batter. It will give the pancakes a delightful banana flavor and make them extra moist.
5. Blueberry Oatmeal Pancakes: Substitute half of the all-purpose flour with ground oatmeal. It adds a hearty, nutty flavor to the pancakes, making them more filling.
6. Blueberry Cottage Cheese Pancakes: Mix 1/2 cup of cottage cheese into the batter for an added protein boost. It will also make your pancakes incredibly soft and tender.
7. Blueberry Chia Seed Pancakes: Add 2 tablespoons of chia seeds into the batter for a nutritious addition. The chia seeds will also give a slight crunch to the pancakes.
How to Store
I always make a big batch of pancakes so I can enjoy them for a few days at a time. Not only will they hold in the fridge, but you can even freeze them for later!
Let the pancakes cool completely. Placing warm pancakes in the refrigerator can cause condensation, making them soggy.
Put the pancakes in a resealable plastic bag or air-tight container. Store them in the refrigerator. They should stay good for about 4-5 days.
Place wax or parchment paper between each pancake to prevent them from sticking together. Transfer them into a resealable freezer bag and freeze them for up to 2 months.
If they’re frozen, thaw the blueberry pancakes in the refrigerator before reheating. Reheat the pancakes directly in a toaster or oven at 375°F (190°C) for about 10 minutes.
Or use a microwave, starting with 1 minute on high, and add more time if needed.
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