Blueberry Pancakes
User Reviews
5
Blueberry Pancakes
Description
Blueberry Pancakes begin with a dry mix of all-purpose flour, baking powder, baking soda, salt, and sugar, combined with buttermilk, milk, eggs, and melted butter. The thick batter is mixed until just combined and allowed to rest for a few minutes, which helps the leavening agents activate for a light texture. Blueberries, fresh or thawed frozen, can be folded into the batter or placed on the top of the pancakes while cooking.
Each pancake is cooked on a buttered skillet over medium-low to medium heat until bubbles form and edges begin to brown, then flipped once to complete cooking until golden on both sides. The result is fluffy pancakes with a slightly crisp exterior and moist, fruity interior. They are best enjoyed warm with butter or syrup.
Substituting buttermilk with a common home-made alternative is possible, and berry distribution can be adjusted based on preference. The recipe yields classic American-style pancakes suitable for breakfast or brunch occasions.
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 tbsp granulated sugar
- 1 cup buttermilk see notes for substitution
- 3/4 cup milk
- 2 egg
- 1/4 cup butter melted
- 1-2 cups blueberries fresh or frozen but thawed
- butter or oil, for pans, additional
Instructions
- Combine flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add in buttermilk, milk and eggs, stirring just enough to start to combine. Add in melted butter and stir just until combined. Batter will be lumpy and thick. Let batter sit for 2-3 minutes, this will allow time for the baking powder and buttermilk to help puff up the batter.
- Scoop approximately 1/4 cup of batter (an ice cream scoop is perfect) into a skillet that has been preheated to medium-low / medium heat (for reference I heat to 4 on a 1-10 scale) and lightly brushed with butter or oil. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit. Drop a handful of blueberries onto the top of each pancake while the bottom cooks.
- When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once. Transfer to a plate and devour with butter, syrup or blueberry compote!
Notes
- If buttermilk is not available, you may use a buttermilk substitute according to common recipes.
- Blueberries can be mixed into the batter or added on top during cooking to ensure even distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 557mg | 23% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 151mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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