Best pancakes I ever made! Super easy, thick, and fluffy blueberry pancakes-melt in your mouth, golden brown, and bursting with blueberries.
Simply put, these pancakes are actually what are made of dreams. I LOVE pancakes & these are surely my new favorites!
So we’d already been making these a lot. Blueberries were missing, as were the syrups. Just plain old LIFE-CHANGING pancakes.
But with summer upon us and our return to Costco only for gigantic containers of ripe organic fruit, I just can’t keep the fistfuls of blueberries out of my pancakes.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (or whole milk, if needed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter (plus more for cooking)
- 1 cup fresh or frozen blueberries
- Optional toppings: maple syrup, extra butter, powdered sugar
Instructions:
Step 1:
Preparation of the pancake batter
- Mixing the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. All these dry ingredients form the base for your fluffy pancakes.
Step 2:
Whisk the wet ingredients :
- Whisk the wet ingredients together in another bowl- buttermilk, eggs, vanilla extract, and melted butter, until it becomes combined well.
Step 3:
Mix wet and dry ingredients –
- Pour wet ingredients into the bowl with dry ingredients. Mix gently just until combined.
- Of course, it is all right if this batter still presents a few lumps in it: over-mixing is likely to create dense pancakes.
Step 4:
Fold in the blueberries
- Gently fold in the blueberries being careful not to overmix.
- It is preferable that the frozen blueberries aren’t thawed lest they bleed in the batter.
Step 5:
Bake the pancakes.
Preheat pan or griddle-
Preheat a non-stick pan or griddle over medium. Add a little butter to the pan and let it melt.
- Make the pancakes-Add about ¼ of a cup of pancake batter to the hot pan for each pancake. Cook for 2-3 minutes until bubbles form on top, with the edges already starting to look set.
- Flip the pancakes over when bubbles start forming and the bottom is golden brown. Cook the other side for an additional 1 to 2 minutes, or until golden and cooked through. Continue – Repeat with remaining batter, adding butter as necessary.
Step 6:
Serve the Pancakes
- Stack and Serve: Stack fluffy blueberry pancakes on a plate; top with butter, maple syrup, or powdered sugar.
- Presentation: Top with a few fresh blueberries and make sure that the pancakes are pretty by dusting some powdered sugar on top.
TIPS:
- Use fresh buttermilk: Buttermilk is the key component that will react with the baking soda to produce air bubbles that will make pancakes extra fluffy.
- However, if you really do not have buttermilk, you can even prepare a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of whole milk and letting it sit for 5 minutes.
- Do not overmix: Overmixing can develop gluten in the flour, making for tough pancakes. Mix wet and dry ingredients until they just come together; the batter will be lumpy, but that is perfect for light, fluffy cakes.
- Keep pancakes warm: For a large batch, keep cooked pancakes warm in a low oven at about 200°F while cooking the remainder.
- Frozen blueberries: Don’t thaw frozen blueberries before adding them to the batter. This way, the blueberries won’t bleed into the batter when you mix them and turn them blue.
- Use a hot skillet: Make sure the skillet or griddle is hot before pouring in the batter. It makes sure the pancakes will cook well and brown nicely on the outside.
VARIATIONS:
Blueberry Lemon Pancakes: Add 1 tablespoon of fresh lemon zest to the batter for a bright citrusy flavor that will cut through the sweetness of the blueberries.
Blueberry Banana Pancakes: Mash a ripe banana and add it to the wet ingredients before combining it with the dry. That’s extra natural sweetness and flavor.
Gluten-Free Blueberry Pancakes: Substitute the all-purpose flour blend with a gluten-free blend to make this recipe available for those suffering from gluten sensitivities.
Blueberry Chocolate Chip Pancakes: Add ¼ cup of mini chocolate chips to the batter along with your blueberries for a fun twist in this recipe.
You’ll Love These Blueberry Pancakes:
Super fluff texture: The buttermilk, baking powder, and baking soda create fluffy and airy pancakes.
Juicy blueberries burst: The taste of fresh or frozen blueberries explodes in every bite, making these pancakes extremely delicious.
Easy and quick: It takes only a couple of steps to put everything together, so it is perfect for making pancakes when you are not in the mood for long cooking routines.
Actually, the best part is you can easily prepare this recipe using your favorite flavors: lemon zest, chocolate chips, or even spices like cinnamon.
FAQS:
1. Can I make the pancakes ahead?
Yes. You can make the pancakes ahead and refrigerate for up to 3 days. Reheat them in the toaster or the microwave before serving.
2. Can I freeze the pancakes?
Cook the pancakes. Let them cool completely, and then freeze them in a single layer on a baking sheet. When frozen, transfer the pancakes to a freezer-safe bag. They can be reheated from frozen in the toaster or microwave.
3. What do I serve with these pancakes?
These pancakes are gorgeous with classic maple syrup, but you may top it up with whipped cream, yogurt, fresh fruits, or a drizzle of honey.
4. Can I make these pancakes dairy-free?
Yes, you can. To make this dairy-free, you can replace the buttermilk with almond milk or another non-dairy milk. You can also use melted coconut oil instead of butter.
Conclusion:
These are the fluffiest blueberry pancakes, yet again-it perfect for breakfast treat either on any old occasion. Lightly sugared and airy, with sweet blueberries to bring in just the right amount of flavor, they’ll definitely become a favorite for the family, whether it’s an overlooked Sunday morning or guests at brunch. Try this recipe, and you will never go back to those dull pancakes again!