Blueberry Pancakes
User Reviews
5
Blueberry Pancakes
Description
The recipe starts by mixing dry ingredients – flour, salt, baking powder, and sugar – followed by wet ingredients including beaten egg and milk. Melted butter is stirred in before gently folding in fresh quartered blueberries. The batter is spooned onto a hot griddle at about 350°F, and extra blueberries can be dropped onto the cooking batter. Cooking continues until golden on the bottom and bubbles appear on top, then flipped to finish. Test pancakes help adjust griddle temperature.
The pancakes are soft and fluffy with a tender crumb balanced by the sweetness and slight tartness of fresh blueberries. The texture is moist from the milk and butter, with pockets of juicy blueberry added throughout. Baking powder leavens the batter for height and lightness.
These pancakes suit breakfast or brunch and pair well with butter, syrup, or fresh fruit toppings. They can be made in batches and stored for a few days refrigerated or frozen for longer storage, then reheated in microwave or warm oven.
Dropping fresh or frozen quartered blueberries onto the batter as it cooks ensures even fruit distribution and prevents sinking. Avoid pressing pancakes with a spatula to maintain height. Use fresh baking powder and proper liquid ratios to avoid flat pancakes. Leftovers store well in airtight containers and reheat easily.
Ingredients
- 1¼ cup all-purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1¼ teaspoons sugar
- 1 egg
- 1 cup milk
- ½ tablespoon butter melted
- ½ cup blueberries quartered, fresh
Instructions
- Whisk flour, salt, baking powder, and sugar together in a large bowl.
- In a separate bowl, beat egg and milk.
- Stir the wet ingredients into the dry ingredients. Mix in melted butter and fold in quartered blueberries.
- Pour batter, ¼ cup at a time, onto a hot griddle (about 350°F), greased with cooking spray. Always make 1-2 test pancakes and adjust the temperature if needed. Drop additional blueberries (if desired) to the top of the batter.
Notes
- Use fresh or thawed frozen blueberries diced or quartered to distribute evenly in the batter.
- Drop extra blueberries on top of the batter after pouring to ensure fruit throughout each pancake.
- Make 1-2 test pancakes first to calibrate griddle temperature, adjusting if needed for even cooking.
- Avoid pressing pancakes with the spatula to keep them fluffy and tall.
- Store leftovers in an airtight container at room temperature for 1-2 days or refrigerate for 2-3 days; freeze for 2-3 months.
- Reheat pancakes gently in the microwave or warm oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 232mg | 10% |
| Potassium | 303mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 135IU | 3% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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