Blueberry Pancake Recipe

Drench them in syrup, slather them with melted butter, or enjoy them straight out of the pan! Our Blueberry Pancakes are THE perfect weekend breakfast or brunch! Especially when juicy, warm blueberries burst into your mouth with every bite.

We added blueberries into our reader favourite fluffy pancakes recipe, to give you THE perfect breakfast! Golden, crispy edges with soft and fluffy centres, you will love the fresh and juicy addition.

We’ve altered our perfected recipe only slightly to let them rise with the addition of berries, as fruity additions tend to weigh the batter down, resulting in dense pancakes.

To make blueberry pancakes nice and fluffy, we’ve adding an extra little pinch of baking soda and a squeeze of lemon juice to give them a big boost.

Baking soda (or bi carb soda) activates best when used with an acidic ingredient — in this case, lemon juice. If you can’t use juice, substitute with white vinegar, or replace the milk with buttermilk!

How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them instead of using your whole arm. You’ll know what I mean when you’re in front of your pan ready to flip. THIS makes a HUGE difference.

Once they’re cooked, slather with butter and serve with maple syrup and get ready for your mind to be blown away!

Fluffiest Blueberry Pancakes

Super thick and fluffy blueberry pancakes! Melt in your mouth, golden brown, and bursting with blueberries.

Prep: 10min

Total: 20min

Yield: 2

Nutrition Facts: servingSize None, calories 509 calories, Sugar 24.8 g, Sodium 983.3 mg, Fat 16.6 g, Saturated Fat 9.2 g, Trans Fat 0.1 g, Carbohydrate 77.9 g, Fiber 3.6 g, Protein 13.3 g, Cholesterol 130.9 mg

Ingredients:

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons melted butter
• 1+ cup fresh blueberries
• more butter for the pan

Instruction:

1. Mix the milk and vinegar and let it sit for a minute or two (you’re making “buttermilk” here).
2. Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
3. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
4. Pour about 1/3 cup of batter into the hot skillet and spread it flat-like (it will be pretty thick). Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes until the pancakes are sky-high fluffy and cooked through.
5. Serve with butter and maple syrup. But honestly, sometimes I just like to eat these plain. YUM, YUM, YUM.

Super Fluffy Blueberry Pancakes

Look no further because a steaming stack of perfectly soft, Blueberry Pancakes are right here! Weekends will never be the same again!

Prep: 5min

Total: 25min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 156 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 27 mg, Sodium 152 mg, Sugar 6 g, servingSize 1 serving

Ingredients:

• 2 cups all purpose | plain flour, ((300 g | 21 oz))
• 1/4 cup granulated sugar, ((60g | 2 oz))
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk ((440ml))
• 1/4 cup melted butter, ((60g | 2 oz))
• 2 teaspoons pure vanilla extract
• 2 teaspoons lemon juice
• 1 large egg
• 1 1/2 cups fresh or frozen blueberries, (plus extra to serve)

Instruction:

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla, lemon juice and egg.
2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Gently mix together until smooth (there may be a couple of lumps but that’s okay). Fold in blueberries.
3. Set the batter aside and allow to rest while heating up your pan or griddle.
4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with a spoon.
5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Professional Baker Teaches You How To Make BLUEBERRY PANCAKES!

FAQ

Can I just add fruit to pancake mix?

Is it better to use fresh or frozen blueberries in pancakes?

Do you add berries to pancake batter before or after pouring?

• Use Fresh Ingredients. Baking soda should be no more than six months old.
• Don’t Overstir the Batter. …
• No Buttermilk, No Problem! …
• Cook on a Hot Surface. …
• Know When to Flip. …
• Serve Warm.