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The Ultimate Blueberry Pancakes: Light, Fluffy, and Delicious

Blueberry pancakes are an iconic breakfast treat that effortlessly combine the sweet, juicy burst of blueberries with the warm, fluffy texture of freshly made pancakes. These pancakes are the perfect way to start your day, offering a delicious and satisfying breakfast or brunch experience. Whether you’re preparing them for a cozy weekend morning or impressing guests at a brunch gathering, this blueberry pancake recipe will quickly become your go-to.

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The Ultimate Blueberry Pancakes: Light, Fluffy, and Delicious

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✨ Kickstart your day with The Ultimate Blueberry Pancakes—light, fluffy, and bursting with fresh blueberries in every bite! 💙🥞 These pancakes are the perfect balance of sweetness and fluffiness, making every morning feel special. Top them off with your favorite toppings and get ready for a breakfast that’s sure to satisfy. 😋 Ready to indulge in the fluffiest, berry-filled bite? 🍽️

#UltimatePancakes 🥞 #BlueberryDelight 💙 #FluffyGoodness ✨ #BreakfastIndulgence 🌞 #Berrylicious 🍇 #PancakeLovers 😍 #TastyMornings 🍯 #SweetAndFluffy 🫐 #MorningDelight 🍽️ #FluffAndFlavor 😋

  • Total Time: 30 minutes
  • Yield: 10 pancakes 1x

Ingredients

Scale
  • 1 ½ cups All Purpose Flour (188g)
  • 3 Tablespoons White Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ¼ teaspoon Salt
  • 1 cup Milk (240ml) (dairy or non-dairy options like almond milk work)
  • 2 Large Eggs
  • ¼ cup Butter (57g), Melted (can substitute with melted coconut oil)
  • 1 cup Fresh Blueberries (125g), plus extra for topping
  • Oil or Butter for Frying

Instructions

1. Prep the Dry Ingredients

Start by sifting the all-purpose flour into a large mixing bowl. Sifting ensures that your pancakes remain light and fluffy. Add in the white granulated sugar, baking powder, and salt. Stir the dry ingredients together to evenly distribute the baking powder, which is essential for achieving those perfect fluffy pancakes.

2. Make the Wet Ingredients

In a separate bowl, whisk together the milk, eggs, and melted butter. If you’re using coconut oil instead of butter, it’ll provide a slightly different flavor, but it works just as wonderfully. Pour the wet ingredients into the dry mixture and stir gently. Be careful not to overmix; a few lumps in the batter are perfectly fine and will contribute to the fluffiness of the pancakes.

3. Add the Blueberries

Gently fold the fresh blueberries into the batter. Fresh blueberries work best because they hold their shape well and don’t turn the batter blue. If you’re using frozen blueberries, be sure to thaw them before adding them to prevent excess moisture. A delicate hand here ensures that the blueberries stay intact and don’t break into the batter.

4. Cook the Pancakes

Heat a frying pan or griddle over medium-high heat. Add a small amount of oil or butter to grease the surface. Once the pan is hot, pour around ¼ cup of batter for each pancake. You can adjust the size depending on your preference, but this amount usually yields a nice medium-sized pancake.

As the batter cooks, drop a few extra blueberries directly onto the pancake for an extra burst of flavor. You’ll know it’s time to flip the pancake when the edges start to look dry, and bubbles appear on the surface. Flip the pancake gently with a spatula, and cook the other side until both sides are golden brown.

5. Serve and Enjoy

Once the pancakes are cooked, stack them high on a plate and serve immediately. Top with a generous pat of butter, a drizzle of maple syrup, and extra fresh blueberries for that perfect finishing touch.

Notes

  • Measuring the Flour: For the best texture, measure the flour properly. Use a food scale for accuracy or the spoon-and-level method to avoid compacting the flour into the measuring cup, which can lead to dense pancakes.
  • Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can activate the gluten in the flour and result in tougher pancakes. A few lumps are okay!
  • Perfect Pancake Thickness: If your batter seems too thick, add a splash more milk to loosen it up. Conversely, if it’s too thin, add a little more flour until you reach the desired consistency.
  • Cooking at the Right Temperature: Make sure your griddle or pan is hot enough, but not too hot. If it’s too hot, the pancakes will burn before they’re cooked through. If it’s too cold, they’ll take too long to cook and can turn out soggy.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

With their delicate fluffiness and the burst of sweetness from the blueberries, each bite feels like a little moment of joy. The simple ingredients come together to create a balanced, mouthwatering dish that’s both comforting and refreshing. Paired with a drizzle of syrup and a pat of butter, these pancakes bring the essence of indulgence with a light touch. Here’s how you can make them!

Ingredients:

  • 1 ½ cups All Purpose Flour (188g)
  • 3 Tablespoons White Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ¼ teaspoon Salt
  • 1 cup Milk (240ml) (dairy or non-dairy options like almond milk work)
  • 2 Large Eggs
  • ¼ cup Butter (57g), Melted (can substitute with melted coconut oil)
  • 1 cup Fresh Blueberries (125g), plus extra for topping
  • Oil or Butter for Frying

Instructions:

1. Prep the Dry Ingredients

Start by sifting the all-purpose flour into a large mixing bowl. Sifting ensures that your pancakes remain light and fluffy. Add in the white granulated sugarbaking powder, and salt. Stir the dry ingredients together to evenly distribute the baking powder, which is essential for achieving those perfect fluffy pancakes.

2. Make the Wet Ingredients

In a separate bowl, whisk together the milkeggs, and melted butter. If you’re using coconut oil instead of butter, it’ll provide a slightly different flavor, but it works just as wonderfully. Pour the wet ingredients into the dry mixture and stir gently. Be careful not to overmix; a few lumps in the batter are perfectly fine and will contribute to the fluffiness of the pancakes.

3. Add the Blueberries

Gently fold the fresh blueberries into the batter. Fresh blueberries work best because they hold their shape well and don’t turn the batter blue. If you’re using frozen blueberries, be sure to thaw them before adding them to prevent excess moisture. A delicate hand here ensures that the blueberries stay intact and don’t break into the batter.

4. Cook the Pancakes

Heat a frying pan or griddle over medium-high heat. Add a small amount of oil or butter to grease the surface. Once the pan is hot, pour around ¼ cup of batter for each pancake. You can adjust the size depending on your preference, but this amount usually yields a nice medium-sized pancake.

As the batter cooks, drop a few extra blueberries directly onto the pancake for an extra burst of flavor. You’ll know it’s time to flip the pancake when the edges start to look dry, and bubbles appear on the surface. Flip the pancake gently with a spatula, and cook the other side until both sides are golden brown.

5. Serve and Enjoy

Once the pancakes are cooked, stack them high on a plate and serve immediately. Top with a generous pat of butter, a drizzle of maple syrup, and extra fresh blueberries for that perfect finishing touch.

Tips for the Best Blueberry Pancakes

  • Measuring the Flour: For the best texture, measure the flour properly. Use a food scale for accuracy or the spoon-and-level method to avoid compacting the flour into the measuring cup, which can lead to dense pancakes.
  • Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can activate the gluten in the flour and result in tougher pancakes. A few lumps are okay!
  • Perfect Pancake Thickness: If your batter seems too thick, add a splash more milk to loosen it up. Conversely, if it’s too thin, add a little more flour until you reach the desired consistency.
  • Cooking at the Right Temperature: Make sure your griddle or pan is hot enough, but not too hot. If it’s too hot, the pancakes will burn before they’re cooked through. If it’s too cold, they’ll take too long to cook and can turn out soggy.

Variations and Substitutions

  • Gluten-Free Version: If you need to make these pancakes gluten-free, swap the all-purpose flour for a gluten-free flour blend. Most blends work well as a direct replacement, and your pancakes will still turn out fluffy and delicious.
  • Dairy-Free Pancakes: For a dairy-free alternative, simply replace the butter with melted coconut oil, and use any non-dairy milk such as almond or soy milk.
  • Frozen Blueberries: If fresh blueberries aren’t available, you can use frozen blueberries. However, make sure to thaw and drain them before adding to the batter. Frozen blueberries may release extra moisture, which can affect the pancake texture.
  • Vegan Version: For a vegan twist, you can swap out the eggs for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and allowed to sit for 5 minutes). Use non-dairy milk and coconut oil in place of butter.
  • Extra Flavor Boost: For a twist on the classic, you can fold in a handful of chocolate chips, or add a teaspoon of vanilla extract or cinnamon to the batter for an aromatic depth.

Storing and Freezing Leftovers

  • Best When Fresh: While these pancakes are absolutely best served hot and fresh, if you happen to have leftovers, store them in an airtight container in the fridge. However, be aware that the blueberries can make them a bit soggy after being stored.
  • Freezing for Later: These pancakes freeze wonderfully. Simply allow them to cool completely, then place them in a freezer-safe bag or container. When you’re ready to enjoy them, simply reheat in the toaster for a quick and easy breakfast.

Serving Suggestions

  • Classic Toppings: You can never go wrong with butter and maple syrup. The creamy butter complements the sweet, juicy blueberries, and the syrup adds a comforting sweetness to each bite.
  • Fresh Fruit: For an even fruitier experience, serve these pancakes with an assortment of fresh fruits like strawberries, raspberries, or even banana slices. A sprinkle of powdered sugar can also elevate the dish.
  • Whipped Cream: If you’re feeling indulgent, top your pancakes with a dollop of homemade whipped cream. It adds a light, airy texture that pairs perfectly with the soft fluffiness of the pancakes.
  • Nuts and Seeds: Add some crunch by topping your pancakes with toasted almondspecans, or even chia seeds.
  • Yogurt: For a healthier twist, serve your pancakes with a spoonful of Greek yogurt. The tangy yogurt contrasts beautifully with the sweetness of the pancakes.

Conclusion

These blueberry pancakes are a must-try breakfast that will transform your mornings into a delightful experience. With their light, airy texture and the irresistible burst of fresh blueberries in every bite, they’re perfect for any occasion. Whether you stick to the classic recipe or get creative with some variations, one thing is certain—these pancakes are sure to become a family favorite!

From the first whisk of the batter to the final drizzle of syrup, preparing and savoring these pancakes will become a cherished tradition. Serve them with love, and you’ll be creating not only a delicious meal but a memorable moment to share with loved ones. Enjoy!

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