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Delicious Blueberry Pancakes with a fluffy texture and bursting with juicy blueberries. A perfect breakfast treat for blueberry lovers!
These fluffy delights are packed with juicy blueberries, offering a burst of flavor in every bite.
Mastering the art of pancake-making can be a challenge. We’ve all experienced the frustration of pancakes that are cooked on the outside but raw or chewy in the middle. But fear not! After much time and practice, I’ve discovered the secret to consistently perfect pancakes. Whether you’re whipping up cornbread pancakes, fluffy sour cream pancakes, or these delightful blueberry pancakes, this guide is here to help you achieve pancake perfection every time.
Why This Recipe Works
- Combining baking powder, baking soda, and buttermilk creates the perfect chemical reaction, producing light and airy pancakes.
- Vanilla adds warmth and depth of flavor to the pancakes
- Adding a bit of sugar adds a subtle sweetness, perfectly complementing the tartness of the blueberries.
- Generous amounts of plump blueberries, every mouthful is filled with fruity goodness.
Ingredient Notes
- Flour: Opt for all-purpose flour for classic pancakes, or experiment with whole wheat flour for a heartier option. You can also use gluten-free flour for a gluten-free version.
- Blueberries: Fresh blueberries work best for that burst of flavor, but you can also use frozen blueberries. Add them to the pancakes while cooking for a burst of fruity goodness.
- Buttermilk: If you don’t have buttermilk on hand, create a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes. Alternatively, you can use yogurt or sour cream as a buttermilk substitute.
- Lemon: Use fresh unwaxed lemons for the best possible flavor.
- Eggs: Large eggs are commonly used in this recipe, but you can use medium or extra-large eggs if that’s what you have available.
- Sugar: Granulated white sugar is typically used, but you can use brown sugar or a sugar substitute if desired.
- Baking Powder and Baking Soda: These leavening agents work together to give the pancakes their fluffy texture. Make sure they are fresh for optimal results.
- Salt: Regular table salt is fine to use, but you can experiment with different types of salt, such as sea salt or kosher salt, to add a hint of complexity.
- Butter: Unsalted butter is preferred for the pancake batter, but you can use salted butter if that’s what you have on hand. Additionally, you can substitute melted coconut oil or vegetable oil for a dairy-free option.
- Vanilla: Vanilla enhances the flavor of the pancakes. I’m partial to vanilla bean paste, but vanilla extract or vanilla essence can be used as substitutes.
Blueberry Buying Guide
When buying blueberries, choose plump, firm berries with a deep blue color. Avoid soft or moldy berries. Consider organic options and opt for local or frozen berries when fresh ones are unavailable. Store in the refrigerator and wash just before using. Enjoy the antioxidant-rich goodness of blueberries!
Step By Step Instructions
To Make The Batter
Melt 1/2 cup of butter and allow it to cool.
In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tablespoons of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and the zest of 1 lemon. Give it a good mix, ensuring all the dry ingredients are well combined. Set the mixture aside.
In a separate bowl, crack 2 eggs, then add 2 cups of buttermilk, the melted butter, and 1 teaspoon of vanilla.
While it may seem like an extra step, mixing the dry and wet ingredients in separate bowls is crucial before combining them as it prevents overmixing and ensures even distribution, resulting in better texture and flavor.
Stir the mixture well until combined. Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined. The batter should be thick, slightly lumpy, and not too dry or difficult to mix.
Test the consistency by dropping a spoonful of batter on a plate. It might be too thick if it holds its shape and doesn’t spread much. To adjust, add small amounts of buttermilk, about 1 tablespoon at a time, stirring well after each addition until the batter spreads slowly and forms a thick circle on the plate.
Give the batter a short resting period of 5 to 15 minutes to activate the leavening agents and relax the gluten.
Cooking The Pancakes
Preheat a griddle or non-stick pan over medium heat before adding butter. Preheat a non-stick pan with a light oil coating with a high smoke point to protect the nonstick surface.
To achieve the perfect pan temperature for pancakes, having a griddle with temperature control, like an electric skillet, is ideal.
Preheat an electric skillet to 375°F/190°C, then lower the temperature to around 360°F/182°C once you start cooking the pancakes.
Once pre-heated, melt a tablespoon of butter or oil in the pan and spread it evenly around the cooking surface.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Cook a small pancake first to test the pan temperature. Reduce the heat if it burns. Heat it up if it takes too long or looks pale. Test pancakes should be golden brown when cooked evenly.
Sprinkle a handful of blueberries atop each formed pancake.
When flipping your pancakes, look for two signs. First, make sure the edges are dry and set, and second, look for surface bubbles that have burst and left holes that haven’t filled up with batter.
Cook until bubbles form on the pancake’s surface and the edges look set (usually about 2 to 3 minutes). Then flip the pancakes.
Cook the flipped pancakes for another 1 to 2 minutes or until they reach that golden perfection on the other side.
As your stacks of pancakes grow, keep them warm by transferring them to a pan and keep them in a warm oven while you repeat the process with the remaining batter.
Gather your loved ones, collect your forks, and serve warm. and indulge in the heavenly delight of your homemade blueberry pancakes.
Topping Suggestions
- Syrup: Drizzle warm maple, blueberry, or golden syrup over the pancakes for a classic and heavenly combination. Sprinkle chopped nuts for a delightful crunch and nutty flavor.
- Jam – Spread with butter and warm blueberry jam, raspberry preserves, or strawberry jam for an added burst of fruity goodness.
- Cream or Yogurt: Add a dollop of fluffy whipped cream for a creamy and indulgent touch, or serve alongside creamy Greek yogurt for a tangy and refreshing element.
- Fresh Fruit: Enhance the blueberry experience by scattering fresh blueberries, raspberries, strawberries, or sliced ripe bananas for a delightful. Serve alongside creamy Greek yogurt for a tangy and refreshing element. Grate fresh lemon zest for a burst of citrusy brightness.
Erren’s Top Tips & Variations
- It may take some extra effort, but mixing the dry and wet ingredients in separate bowls before combining them will ensure even distribution and prevent overmixing.
- Allow the batter to rest for 5 to 15 minutes before cooking to activate the leavening agents and relax the gluten.
- For wonderfully light and fluffy pancakes, separate the eggs. Add the egg yolk(s) where the recipe calls for eggs, and beat the egg white(s) separately. Fold in the beaten egg white(s) at the end.
- Achieve consistent and nicely-sized pancakes by using a 1/4 cup measuring cup to portion the batter.
- Avoid excessive heat on the griddle or skillet to prevent burning the pancakes before they’re fully cooked.
- Add the butter to the preheated griddle or skillet to keep it from burning.
- Use moderate butter or oil—just one tablespoon is sufficient for 12 to 16 pancakes, or you can skip it altogether.
- To test the pan temperature, cook a small test pancake first to ensure it cooks evenly and reaches a golden brown color.
- Resist the urge to press down on the pancakes while they’re cooking. This allows them to maintain their fluffy texture and prevents them from becoming dense or compact.
- Minimize flipping. Let the pancakes cook until golden on one side without flipping multiple times.
Storage & Freezing Instructions
Storage: Once the blueberry pancakes have cooled completely, place them in an airtight container or wrap them tightly in plastic wrap. Store the pancakes in the refrigerator for up to 2-3 days.
Freezing: To freeze the blueberry pancakes for longer storage, allow them to cool completely. Layer the pancakes with parchment paper or plastic wrap to prevent sticking, then place them in a freezer-safe bag or container. Make sure to remove as much air as possible before sealing. The pancakes can be frozen for up to 2 to 3 months.
Thawing: When you’re ready to enjoy the frozen pancakes, remove them from the freezer and let them thaw in the refrigerator overnight. Alternatively, you can reheat them directly from frozen.
Reheating Instructions
Microwave: Place a single pancake on a microwave-safe plate and heat on high for 20 to 30 seconds. Adjust the time as needed, ensuring the pancake is heated through.
Oven or Toaster Oven: Preheat the oven to 350°F (175°C). Arrange the pancakes on a baking sheet and cover with foil. Warm them in the oven for 10-15 minutes or until heated through.
Stovetop: Heat a non-stick skillet or griddle over low to medium heat. Place the pancakes in the skillet and warm them on each side for 1 to 2 minutes until they are heated to your liking.
Recipe
Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs (large at room temperature)
- 2 cups buttermilk (at room temperature)
- ½ cup melted butter (cooled)
- 1 teaspoon vanilla
- 1 cup blueberries
Instructions
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix well to ensure an even distribution of the dry ingredients.
- In a separate bowl, beat the eggs until they are well combined.
- Add the buttermilk, melted butter, and vanilla to the beaten eggs. Stir together until the mixture is smooth.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently until just combined. Do not overmix; a few lumps are fine.
- Preheat a griddle or a non-stick pan over medium heat. Lightly grease the cooking surface with butter, oil, or cooking spray.
- Pour about ¼ cup of batter onto the griddle for each pancake. Sprinkle a small handful of blueberries on top of each pancake. Cook until bubbles start forming on the pancake’s surface, and the edges look set, usually about 2 to 3 minutes.
- Flip the pancakes using a spatula and cook for an additional 1 to 2 minutes or until golden brown.
- Remove the cooked pancakes from the griddle and keep them warm. Repeat the process with the remaining batter until all the pancakes are cooked.
- Serve warm blueberry pancakes with your favorite toppings, such as maple syrup, additional blueberries, whipped cream, or powdered sugar.
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