Description
Discover the perfect blueberry pancakes recipe that ensures your pancakes never turn blue or soggy. This easy-to-follow recipe combines fluffy, tender pancakes with juicy blueberries that maintain their color and texture, delivering a delicious breakfast treat every time.
Ingredients
Dry Ingredients
- 1½ cups (190g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ¼ tsp baking soda (optional, extra lift)
- ½ tsp fine salt
Wet Ingredients
- 1¼ cups (300ml) milk (dairy or unsweetened almond)
- 1 large egg
- 3 tbsp (42g) melted butter (or neutral oil), plus more for the pan
- 1 tsp vanilla extract
Additional Ingredients
- 1 cup (150g) fresh or frozen blueberries (do not thaw)
- Optional: 1 tsp lemon zest
Instructions
- Mix dry: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Add wet: Create a well in the center of the dry ingredients and whisk in the milk, egg, melted butter, and vanilla extract until just combined. It’s okay if the batter has some small lumps. If using, gently fold in the lemon zest.
- Fold berries: Carefully fold in the blueberries using 2 to 3 strokes to avoid breaking them and turning the batter blue. Let the batter rest for 2 to 3 minutes to allow it to thicken slightly.
- Preheat pan: Heat a nonstick skillet or griddle on medium heat and lightly butter or oil the surface to prevent sticking.
- Cook: Pour about ¼ cup of batter per pancake onto the hot skillet. Cook each pancake for 2 to 3 minutes until bubbles form on the surface and the edges start to look set. Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through. Adjust the heat if necessary to avoid burning.
- Serve: Keep finished pancakes warm on a low oven rack set to 95–100°C (200°F). Serve warm with butter, maple syrup, and extra fresh berries.
- Tips: If using frozen blueberries, toss them with 1 tsp of flour before folding them into the batter to prevent color bleeding. For extra fluffy pancakes, replace ¼ cup of the milk with plain yogurt.
Notes
- Use fresh blueberries for best texture; if using frozen, do not thaw before folding into batter.
- Toss frozen blueberries in flour to reduce color bleed.
- Resting the batter briefly helps achieve fluffier pancakes.
- Adjust heat on the skillet to avoid burning or undercooking pancakes.
- Serve immediately or keep warm in a low oven until ready to eat.
- Adding lemon zest enhances flavor without overwhelming the blueberries.
