Blueberry Pancakes
Light and fluffy pancakes studded with juicy blueberries. A classic American breakfast favorite that's easy to whip up on a weekend morning for a sweet and satisfying start to the day.
For 4 servings
8 steps. 15 minutes total.
- 1
Step 1
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures the leavening agents are evenly distributed.
- 2
In a separate medium bowl, lightly beat the egg
- a.Whisk in the milk, melted butter, and vanilla extract until just combined.
- 3
Pour the wet ingredients into the dry ingredients
- a.Whisk gently until they are just moistened. Do not overmix; a few lumps are the secret to tender pancakes. Let the batter rest for 5-10 minutes.
- 4
Gently fold the blueberries into the batter using a spatula
- a.If using frozen blueberries, do not thaw them first to prevent the batter from turning purple.
- 5
Heat a non-stick griddle or large skillet over medium heat
- a.Test the heat by flicking a drop of water on it; it should sizzle and evaporate quickly. Add a small amount of butter to grease the surface.
- 6
Pour 1/4 cup of batter onto the hot griddle for each pancake
- a.Cook for 2-3 minutes, or until bubbles start to form and pop on the surface and the edges look dry.
- 7
Step 7
- a.Flip the pancakes carefully with a thin spatula and cook for another 1-2 minutes until the other side is golden brown and cooked through.
- 8
Transfer the cooked pancakes to a plate
- a.Keep them warm in a 200°F (95°C) oven while you cook the remaining batter. Serve warm with maple syrup, extra butter, and fresh berries.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra fluffy pancakes, separate the egg. Whisk the yolk with the wet ingredients, and beat the egg white to stiff peaks. Fold the egg white into the final batter.
- 2Do not press down on the pancakes with the spatula after flipping. This will deflate them and make them dense.
- 3If using frozen blueberries, toss them in 1 tablespoon of flour from the measured amount before adding to the batter. This prevents them from sinking.
- 4For a tangy flavor, you can substitute the milk with an equal amount of buttermilk.
- 5Ensure your baking powder is not expired. Old baking powder will result in flat pancakes.
Adapt it for your goals.
Lemon Blueberry Pancakes
Add the zest of one lemon to the dry ingredients for a bright, citrusy flavor that pairs wonderfully with blueberries.
Whole Wheat PancakesWhole Wheat Pancakes
Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. You may need to add an extra tablespoon or two of milk.
Vegan Blueberry PancakesVegan Blueberry Pancakes
Use a plant-based milk (like almond or soy), a flax egg (1 tbsp ground flaxseed + 3 tbsp water), and vegan butter or coconut oil.
Cinnamon Spice PancakesCinnamon Spice Pancakes
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced version.
Why this is on our healthy list.
Rich in Antioxidants
Blueberries are a superfood packed with antioxidants, particularly anthocyanins, which help protect your body from damage by free radicals.
Provides Energy
The carbohydrates from the flour provide a quick and sustained source of energy, making these pancakes a great way to start your day.
Source of Fiber
Blueberries contribute dietary fiber, which is important for digestive health and can help you feel full and satisfied.
Bone Health Support
Milk is a key ingredient, providing calcium and vitamin D, which are essential for maintaining strong and healthy bones.
Frequently asked questions
A serving of three pancakes (without toppings) contains approximately 350-400 calories. The final count can vary based on the exact ingredients and toppings like butter and syrup.