Blueberry Pancakes

🕒 Prep: 10 min
🔥 Cook: 7 min
🍽 Serves: 4
★★★★★
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There's something utterly comforting about waking up to a stack of warm blueberry pancakes. This recipe brings out the best of those sweet blueberries, offering a delightful breakfast that feels like a warm hug on a lazy weekend morning.

Ingredients for Blueberry Pancakes

All-purpose flour forms the base of our pancakes, giving them structure. Granulated sugar adds just the right amount of sweetness. A bit of baking powder and baking soda work together to make these pancakes rise and become fluffy. We add a dash of salt to enhance all the flavors. Buttermilk is key for its tangy flavor and ability to react with the baking soda for extra fluffiness. A large egg helps bind everything while adding richness. Unsalted butter, melted, adds moisture and a buttery flavor. And of course, fresh blueberries are the star, offering sweetness and a touch of tartness. Finally, serve with some good maple syrup to tie it all together.

Tips & Tricks

  • If your batter thickens up while sitting, add a splash of buttermilk to loosen it.
  • For even cooking, ensure the skillet is properly preheated before adding batter.
  • Space the blueberries evenly in the batter to avoid clumps.

Serving Suggestions

These pancakes are delightful with a dollop of whipped cream or a spoonful of yogurt on top. For a more indulgent treat, add a handful of toasted nuts or a sprinkle of cinnamon. They pair beautifully with a side of crispy bacon or fresh fruit salad.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, just make sure to thaw and drain them first to avoid too much moisture in the batter.
What can I use if I don't have buttermilk?
You can make a quick substitute by adding a tablespoon of vinegar or lemon juice to 3/4 cup of milk. Let it sit for a few minutes before using.

Blueberry Pancakes Recipe Walkthrough

Start by grabbing two bowls. In the first, whisk together your dry ingredients: flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed. In your second bowl, whisk the buttermilk, egg, and melted butter. This wets your dry ingredients and brings everything together into a batter.

Once your wet ingredients are ready, pour them into the dry mix. Stir gently until just combined. It's okay if a few lumps remain; overmixing is the enemy of fluffy pancakes. Now, carefully fold in the blueberries. This prevents them from breaking and turning your batter purple.

Heat a non-stick skillet over medium heat and give it a light greasing with butter or cooking spray. Pour about 1/4 cup of batter for each pancake onto the skillet. Let them cook until bubbles form on the surface and the edges start to set, usually around 2-3 minutes.

When the pancakes are ready, flip them carefully and cook the other side until golden brown, about another 2 minutes. Continue with the remaining batter. You might need to adjust the heat a bit to prevent burning.

Finally, stack those warm pancakes and drizzle them with maple syrup. Enjoy!

Why You'll Love This Recipe

  • Quick and easy to make with ingredients you likely have on hand.
  • Perfectly fluffy with a hint of tang from the buttermilk.
  • Fresh blueberries add a burst of juicy sweetness in every bite.
  • Simple enough for weekdays, special enough for weekends.

Ingredients

1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 cup fresh blueberries
Maple syrup, for serving

Step-by-step Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes.
8. Flip and cook the other side until golden brown, about 2 more minutes.
9. Repeat with remaining batter, adjusting heat as necessary.
10. Serve warm with maple syrup.

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