Blueberry Pancakes
User Reviews
5
Blueberry Pancakes
Description
This recipe prepares blueberry pancakes by combining dry ingredients—flour, baking powder, baking soda, and salt—with wet ingredients including milk, eggs, melted butter, and maple syrup. The batter is mixed just until combined to maintain fluffiness, and fresh blueberries are sprinkled on the pancakes as they cook on a greased griddle set to medium heat. Pancakes cook until bubbles appear on the surface and edges set before flipping to finish cooking the other side.
The pancakes develop a light, airy texture with a golden brown color. Blueberries provide bursts of natural sweetness and moisture, complementing the subtle maple flavor in the batter. Wiping the griddle between batches helps prevent leftover blueberries from burning and maintains clean cooking surfaces.
These pancakes are commonly served stacked and can be enjoyed with additional maple syrup, butter, or fruit toppings. They can be made in larger batches and kept warm in a low oven or frozen for convenience.
To adjust the batter consistency, add milk as needed to achieve pourable but thick batter. Avoid over-mixing to keep pancakes tender. Cooked pancakes can be cooled separated by wax paper and stored frozen, then reheated in microwave, toaster, or oven.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups milk or as needed
- 2 egg
- 3 tablespoons butter melted
- 3 tablespoons maple syrup
- 1 cup blueberries or more to taste
Instructions
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine milk, eggs, melted butter, and maple syrup.
- Add the wet mixture to the dry ingredients, stirring just until combined. The batter should look slightly lumpy.
- Preheat a nonstick pan or griddle to medium heat (350°F) and lightly grease with vegetable oil.
- Pour ¼ cup batter on the griddle for each pancake and immediately sprinkle with blueberries.
- Cook until bubbles form and start to pop on the edges, about 2 minutes. Flip the pancakes and cook for an additional 1 to 2 minutes on the other side.
- After each batch, use tongs to wipe off any blueberries left on the pan or griddle with a wet paper towel. Repeat with the remaining batter.
Notes
- The batter should be thick but pourable; add milk to adjust consistency as needed.
- Mix batter just until moistened to keep pancakes fluffy; avoid over-mixing.
- For large batches, keep cooked pancakes warm on a baking sheet in a 175°F oven.
- To make ahead, cool cooked pancakes, separate with wax paper, freeze in bags, and reheat as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160 | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 122mg | 5% |
| Potassium | 235mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
