Homemade Blueberry Pancakes

The best homemade blueberry pancakes ever are so easy to make from scratch.

This easy recipe makes super fluffy flapjacks filled with fresh juicy blueberries and a touch of maple flavor.

Perfect for weekend breakfast!

fluffy blueberry pancake

• Pancakes are the perfect cozy recipe to enjoy around the breakfast table with your family.
• they are really incredible easy to make with everyday ingredients.
• This blueberry pancake recipe turns out incredible light and fluffy With delicious homemade taste.
• they are perfect for anticipate You can refrigerate or freeze them for a quick and easy breakfast anytime.

blueberry pancake ingredients

You can make the best blueberry pancakes with simple ingredients in your pantry.

Dry ingredients: The base for this recipe is all purpose flour, but you can use half the whole wheat flour if you prefer. Baking powder and baking soda make pancakes light and fluffy.

Wet ingredients: Milk, eggs, and melted butter add moistness and richness to the dough. We love the added flavor of butter, but you can use vegetable oil instead. Replace milk with non-dairy milk.

blueberry: Fresh blueberries (or frozen blueberries) add a touch of sweetness and pop of color to pancakes. Blueberries are sprinkled on each pancake after pouring it onto the griddle to distribute it evenly and prevent the pancake batter from turning blue. Frozen blueberries do not need to be thawed.

Variations and Additions

• Mix your favorite extract such as almond extract.
• The addition of lemon zest adds a refreshing tangy flavor.
• Replace maple syrup with sugar, honey, or agave.
• Ran out of butter? You can also use canola oil or vegetable oil instead.
• This recipe is the perfect base for any berry variety. Try blackberries, raspberries and even strawberries.

How to make blueberry pancakes

To create a happy and hearty breakfast, just follow these 3 easy steps.

1. Whisk dry ingredients (according to the recipe below).
2. Add wet ingredients and stir until just moistened.
3. Pour batter onto hot griddle or skillet and sprinkle with blueberries.
4. When the bubbles start to pop, flip the pancakes for about 1 minute.

success tips

• Do not over mix the dough. The dough should be just damp and still a little clumpy.
• Instead of mixing blueberries, drop them onto the wet dough. This keeps the dough from turning blue and guarantees blueberry flavor in every bite.
• Bake until pancakes start to bubble and flip over.
• To avoid blue pancakes (due to leftover blueberry juice on the griddle), dampen a paper towel and use tongs to wipe the griddle before cooking the next batch.

leftovers

Cold storage: Store leftover blueberry pancakes in an airtight container for up to 4 days.

Freezing: Stack them with a cooking sheet in between and put them in a date-written zipper bag. You can lay the bags flat in the freezer and then stand them upright once frozen to save freezer space.

Reheat: Take out one or more to defrost and reheat. Just put it in the microwave and heat it up.

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blueberry pancake

Fluffy homemade blueberry pancakes are the perfect weekend treat!

preparation time 15 minute minute

cooking time Ten minute minute

total time twenty five minute minute

• Combine flour, baking powder, baking soda, and salt in a large mixing bowl.

• In another bowl, mix the milk, eggs, melted butter, and maple syrup.

• Add wet mixture to dry ingredients and stir until blended. The dough should be slightly lumpy.

• Preheat a nonstick skillet or grill to medium heat (350°F) and lightly coat with vegetable oil.

• Pour 1/4 cup batter onto each pancake griddle and immediately sprinkle with blueberries.

• Cook until foamy and beginning to pop at edges, about 2 minutes. Flip the pancake over and grill the other side for an additional 1-2 minutes.

• After each batch, using tongs, wipe any remaining blueberries on the pan or griddle with a wet paper towel. Repeat with remaining dough.

The consistency of the dough should be thick, but it can be poured fairly easily. You may need to add a little more milk to reach the desired consistency.
For fluffy pancakes, mix until moist. do not overmix.
To create large batches: Preheat the oven to 175°F and place the baking sheet inside the oven. Keep the pancakes warm on the baking sheet.
to stay ahead: Cook the pancakes and let them cool. Separate pancakes with wax paper and place in freezer bags. Reheat in microwave, toaster or oven.

calorie: 160 | carbohydrates: twenty threeg | protein: Fourg | obesity: 6g | saturated fat: Fourg | cholesterol: 31mg | sodium: 122mg | potassium: 235mg | fiber: 1g | sugar: 6g | Vitamin A: 104IU | Vitamin C: 1mg | calcium: 111mg | iron: 1mg

Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.

course breakfast

cooking American

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