Discover ways to make the very best blueberry pancakes with contemporary or frozen blueberries! This straightforward recipe makes mild, fluffy pancakes which might be bursting with blueberries. You most likely have every part you want in your kitchen proper now.
Blueberries don’t final lengthy in our kitchen, so at any time when now we have some in the home, I conceal some to make these unimaginable blueberry pancakes! The entire household loves them, and so they freeze nicely for breakfast one other day.
These fluffy blueberry pancakes are fast, and I guess you’ve received nearly every part that you must make them proper now! For an additional favourite on a regular basis pancake recipe, see these easy pancakes!
Key Substances
- Blueberries: I fortunately use contemporary or frozen blueberries for this recipe. When utilizing frozen, I particularly love the smaller wild blueberries.
- Flour: I’ve used all-purpose (plain) flour to make the pancakes in my pictures. For extra entire grains, you should utilize entire wheat flour. After I use entire wheat, I am going for a 50:50 mix of entire wheat to all-purpose, in order that they keep good and fluffy (I clarify why in my recipe for whole wheat pancakes). For gluten-free pancakes, swap in your favourite gluten-free flour mix or attempt buckwheat flour (see my recipe for buckwheat pancakes).
- Sugar: I take advantage of granulated sugar, however brown sugar, coconut sugar, and honey work nicely. You can even combine in a little bit mashed banana as I did in my banana pancakes.
- Milk: I often have entire milk in my fridge, so I take advantage of it for these blueberry pancakes. Non-dairy milk (like homemade oat milk) and even buttermilk work, too.
- Baking Soda and Lemon Juice: The response between baking soda and a little bit acid, like lemon juice or white vinegar, makes these pancakes so mild and fluffy. In case you solely have baking powder in your kitchen, I’ve given instructions under for substituting it within the recipe under. You too can use buttermilk as an alternative choice to the milk after which pass over the acid (lemon juice/vinegar), identical to when making buttermilk pancakes.
- Butter: I add melted butter to the batter to get that melt-in-your-mouth texture. In case you don’t eat butter, you should utilize melted vegan butter or coconut oil, which does style wonderful with the blueberries.
- Egg: The egg provides construction and helps to make my pancakes mild and fluffy. If you don’t cook dinner with eggs and wish to make vegan blueberry pancakes, you’ll be able to substitute a flax egg or depart it out.
- Vanilla and Salt: Vanilla extract and salt make these so scrumptious. You’ll be able to experiment with different extracts, too. I notably love a tiny splash of almond extract, which works so properly in these blueberry pancakes.
Learn how to Make the Finest Blueberry Pancakes
You’ll solely want a couple of minutes to make these pancakes. First, bitter some milk by including lemon juice or vinegar to it. I often don’t have buttermilk readily available, so that is my cheat to get the feel of buttermilk pancakes with out buttermilk.
Subsequent, whisk the dry elements and blend within the soured milk, egg, vanilla, and almond extract (elective however tasty). When you’ve a batter, fold in your blueberries.
You can also make these pancakes with contemporary or frozen blueberries. When utilizing contemporary blueberries, add them on to the bowl with the batter and fold them in. For frozen blueberries, skip that and add the frozen berries on to the raw facet of the pancake within the pan. This manner, the frozen berries sink into the center of the pancake, and if you flip it, they get scorching and juicy.
(In case you add frozen berries to the batter within the bowl and blend, the batter turns an uncommon blue-green colour. It tastes nice, however including the berries on to the pancake makes them look higher.)
Straightforward Blueberry Pancakes
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PREP
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COOK
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TOTAL
These straightforward blueberry pancakes are tender, mild, and fluffy. They’re not too candy and are scented with vanilla, making them further scrumptious. You need to use contemporary or frozen blueberries in our recipe. Within the recipe’s first step, we combine milk and vinegar (or lemon juice), which mimics buttermilk. The acid reacts with baking soda, making our pancakes mild and fluffy. As a substitute of blending the milk and acid, you’ll be able to substitute buttermilk. Or, when you would favor to make use of baking powder, we’ve supplied ideas within the notes part under.
Makes 4 servings, 2 pancakes every
Watch Us Make the Recipe
You Will Want
1 ½ cups (190g) all-purpose flour
1 to 2 tablespoons sugar, relying on choice
3/4 teaspoon baking soda, see notes for substituting baking powder
1/2 teaspoon of wonderful sea or desk salt
1 ¼ cups (295ml) milk, dairy and non-dairy each will work
2 tablespoons white vinegar or contemporary lemon juice
1 giant egg
1 teaspoon vanilla extract
1/8 teaspoon almond extract, elective
4 tablespoons unsalted butter, melted, plus extra for skillet
1 cup blueberries, contemporary or frozen, plus extra for serving
Instructions
1In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) collectively, then put aside for 5 minutes. (This combination mimics buttermilk, which, when blended with the baking soda later within the recipe, makes further fluffy blueberry pancakes.)
2In the meantime, whisk the flour, sugar, baking soda, and salt in a medium bowl.
3Whisk the egg, vanilla, and almond extract into the milk.
4Make a nicely within the heart of the flour combination. Pour the milk combination and melted butter into the nicely and use a fork to stir till you now not see clumps of flour. It’s okay if the batter has a number of small lumps(it is necessary to not over-mix the batter). The batter will probably be thick, however nonetheless pourable. If it appears too thick, add an additional splash of milk.
5If utilizing contemporary blueberries, fold them in. (For frozen blueberries, hold them to the facet, as you’ll add them later.)
6Warmth a big skillet (or use a griddle) over medium warmth. The pan is prepared when you splatter a little bit water onto the pan floor, and the water dances across the pan and ultimately evaporates.
7Flippantly brush the skillet with melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently unfold the batter right into a 4-inch circle. In case you are utilizing frozen blueberries, scatter a handful on high of the raw facet of the pancake.
8When the perimeters look dry, and bubbles begin to seem and pop on the highest surfaces of the pancake, flip it over. This takes about 2 minutes. As soon as flipped, cook dinner one other 1 to 2 minutes or till calmly browned and cooked within the center.
9Serve instantly with heat syrup, butter, and extra berries.
- Storing
1Retailer blueberry pancakes in an hermetic container within the fridge for as much as per week or freeze them for as much as 2 months. If freezing, line the pancakes on a baking sheet and freeze for about half-hour. Then, switch them to a freezer-safe bag with parchment paper between every pancake to stop sticking.
2To reheat them, place them on a microwave-safe plate and cook dinner for 20 seconds per pancake (add extra time for a number of pancakes). Or wrap the pancakes in foil and bake at 350°F for about 10 minutes.
Adam and Joanne’s Ideas
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup till barely mounded. Degree off the highest with a knife for correct measuring. For much more accuracy, use a scale and measure the flour by weight (in grams).
- Substitute for baking soda: To make use of baking powder as a substitute of baking soda, pass over the vinegar or lemon juice referred to as for within the recipe and use one tablespoon of baking powder, like we do for these fluffy pancakes.
- Gluten-free blueberry pancakes: Use your favourite store-bought gluten-free flour mix. We’re a fan of Bob’s Purple Mill.
- Vegan/egg-free pancakes: Exchange the eggs with homemade flax eggs.
- The diet details supplied under are estimates.
Diet Per Serving
Serving Measurement
2 pancakes
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Energy
393
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Complete Fats
14.9g
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Saturated Fats
8.7g
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Ldl cholesterol
84.7mg
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Sodium
615.8mg
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Complete Carbohydrate
52.5g
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Dietary Fiber
2.2g
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Complete Sugars
15.1g
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Protein
12g
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