Blueberry Pancakes are a breakfast favorite, packed with juicy, sweet blueberries in every bite. The fluffy, melt-in-your-mouth texture makes them the perfect start to any morning. Served with syrup, a dollop of whipped cream, or fresh fruit, for a satisfying meal.
What Are Blueberry Pancakes?
Blueberry pancakes are a classic American breakfast staple made by adding fresh or frozen blueberries to traditional pancake batter. These pancakes are usually served hot off the griddle, topped with more fresh blueberries, syrup, whipped cream, or butter. The sweetness of the blueberries adds a refreshing twist to the fluffy, soft texture of the pancakes. It’s a dish that’s loved by people of all ages for its comforting taste and easy preparation.
Tips and Tricks for the Best Blueberry Pancakes
- Don’t Overmix the Batter: Overmixing can result in dense pancakes. Stir the batter just enough to combine the ingredients.
- Use Fresh or Frozen Blueberries: Fresh blueberries will give you a burst of fresh flavor, while frozen blueberries are a great option when fresh ones aren’t available. If using frozen, don’t thaw them, as they may bleed into the batter.
- Keep Pancakes Warm: If you’re making a large batch, keep the pancakes warm in an oven preheated to 200°F (93°C) until ready to serve.
- Adjust Consistency: If the batter seems too thick, add a little more milk to reach your desired consistency. Pancake batter should be pourable but not runny.
- Try a Dairy-Free Version: Swap the buttermilk and milk for almond milk or coconut milk for a dairy-free version.
- Perfect Fluff: Let the batter sit for about 5 minutes before cooking to allow the baking powder to activate fully, which helps the pancakes rise.
Variations of Blueberry Pancakes
- Vegan Blueberry Pancakes: Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water), use almond milk instead of dairy, and opt for a plant-based butter substitute.
- Lemon Blueberry Pancakes: Add a tablespoon of lemon zest to the batter for a citrusy twist that pairs perfectly with the sweet blueberries.
- Whole Wheat Blueberry Pancakes: Substitute half of the all-purpose flour with whole wheat flour for a heartier pancake with added fiber.
- Blueberry Almond Pancakes: Add sliced almonds to the batter or sprinkle them on top for an extra crunch.
- Chocolate Chip Blueberry Pancakes: If you want a richer option, toss in some mini chocolate chips along with the blueberries for a sweet surprise in every bite.
How to Serve Blueberry Pancakes
Blueberry pancakes are best served hot, straight from the griddle. For the perfect breakfast spread, top them with any of the following:
- Fresh blueberries or other berries (strawberries, raspberries, or blackberries)
- Maple syrup or honey for a natural sweet touch
- Whipped cream or a dollop of Greek yogurt for creaminess
- A sprinkle of powdered sugar for an elegant finish
- A drizzle of Nutella or peanut butter for added richness
- A sprinkle of chia seeds or flaxseeds for added texture and health benefits
How to Store Blueberry Pancakes
If you’ve made too many pancakes or want to prep them in advance, storing them is easy:
- In the Fridge: Allow pancakes to cool to room temperature, then stack them with parchment paper in between each pancake. Store in an airtight container in the fridge for up to 2-3 days.
- In the Freezer: For longer storage, freeze pancakes in a single layer on a baking sheet. Once frozen solid, transfer to a zip-top bag or airtight container. They can be stored in the freezer for up to 2-3 months. To reheat, microwave for 30-60 seconds or warm them in a toaster oven.
Recipe FAQs
Can I use frozen blueberries in this recipe? Yes, frozen blueberries work perfectly fine in this recipe. Just make sure not to thaw them before adding them to the batter, as thawing may cause them to bleed into the pancakes, giving the batter a blue tint.
How can I make the pancakes fluffier? For fluffier pancakes, use buttermilk, as its acidity reacts with the baking soda, helping the pancakes rise. Also, don’t overmix the batter—lumps are okay! Let the batter sit for 5 minutes before cooking to allow the leavening agents to activate fully.
Can I make the pancakes ahead of time? Absolutely! You can make a batch of pancakes ahead of time, refrigerate or freeze them, and then reheat them in the microwave or toaster oven when you’re ready to serve. This is a great option for busy mornings.
How do I know when the pancakes are done? Pancakes are done when the edges are set, and you see bubbles on the surface. Flip them and cook for another 1-2 minutes, until they’re golden brown on both sides.
Blueberry Pancakes
Blueberry Pancakes are a breakfast favorite, packed with juicy, sweet blueberries in every bite. The fluffy, melt-in-your-mouth texture makes them the perfect start to any morning. Served with syrup, a dollop of whipped cream, or fresh fruit, for a satisfying meal.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1-2 tablespoons sugar (adjust to your taste)
- ¾ teaspoon baking soda (see notes for substituting with baking powder)
- ½ teaspoon fine sea salt
- 1 ¼ cups (295ml) milk (dairy or non-dairy)
- 2 tablespoons white vinegar or lemon juice
- 1 large egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract (optional)
- 4 tablespoons unsalted butter, melted, plus extra for the skillet
- 1 cup blueberries, fresh or frozen, plus extra for serving
Instructions
- with vinegar (or lemon juice). Let it sit for 5 minutes—this creates a buttermilk-like mixture that’ll help your pancakes become super fluffy.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, and salt.
- Mix Wet Ingredients: Whisk the egg, vanilla, and almond extract (if using) into the milk mixture.
- Combine Wet & Dry Ingredients: Make a well in the center of your dry ingredients. Pour in the milk mixture and melted butter, and stir gently with a fork until combined. It’s okay if the batter has a few lumps—just don’t overmix. If it’s too thick, add a splash more milk to adjust.
- Add Blueberries: If you're using fresh blueberries, fold them into the batter. If using frozen, keep them separate for now.
- Cook the Pancakes: Heat a skillet or griddle over medium heat. To test, splash a little water onto the surface—if it dances and evaporates, it’s ready. Lightly brush with melted butter and spoon about ¼ cup of batter onto the skillet. Spread it into a 4-inch circle. If using frozen blueberries, sprinkle them on top of the uncooked pancake.
- Flip the Pancakes: Cook for about 2 minutes or until you see bubbles on the surface. When the edges look dry, flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
- Serve: Serve your pancakes immediately with warm maple syrup, a dollop of butter, and extra blueberries.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 341Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 77mgSodium 522mgCarbohydrates 48gFiber 2gSugar 10gProtein 7g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
Blueberry pancakes are an undeniable breakfast favorite that can be enjoyed any time of the year. Whether you’re making them from scratch for a special occasion or preparing a batch in advance, these pancakes are sure to impress with their light, fluffy texture and burst of fruity flavor. So gather your ingredients, try out these tips, and enjoy the perfect stack of blueberry pancakes today!
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