Blueberry Pancakes
User Reviews
5
Blueberry Pancakes
Description
The Blueberry Pancakes are prepared by blending dry ingredients including flour, sugar, baking powder, baking soda, and salt with wet ingredients like buttermilk, eggs, vanilla, and melted butter. Slowly incorporating the butter into the wet mixture and then combining with the dry ingredients with minimal stirring maintains a light texture. Gently folding in blueberries prevents them from breaking up and releasing too much juice, preserving the batter's consistency.
Once rested, the batter cooks on a hot griddle or pan until golden brown. This resting period helps hydrate the flour and develop a tender crumb. The resulting pancakes are fluffy with slight crisp edges, studded with whole blueberries that provide freshness and slight tartness. They serve well with classic accompaniments like maple syrup or butter and suit a comforting breakfast or brunch.
A practical tip is that while buttermilk substitute can work, it may produce thinner batter and less thick pancakes compared to using true buttermilk. Adjusting the batter thickness can help maintain the ideal pancake fluffiness.
Ingredients
- 4 Tablespoons butter unsalted, melted and cooled
- 2 cups all-purpose flour
- 3 Tablespoons sugar granulated white
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk
- 2 large egg room temperature preferred, lightly beaten
- 1 teaspoon vanilla extract
- 1 ½ cups blueberries see notes in post about using frozen blueberries, fresh or frozen
Instructions
- Melt your butter first and set it aside so that it has time to cool.
- Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk together until well-combined.
- In a separate, medium-sized bowl, whisk together buttermilk, eggs, and vanilla extract.
- Take your melted (slightly cooled) butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold and the butter is still hot).
- Pour the wet ingredients into your dry ingredients and use a wooden spoon to stir until dry ingredients are about halfway incorporated into the batter. Now add your blueberries and gently fold them in while continuing to stir your bater. Take care that you do not over-stir your pancake batter or your pancakes will come out flat. Use a gentle hand when stirring, a few flour streaks in the batter are fine.
- Allow your blueberry pancake batter to rest for 5 minutes before continuing.
- Once batter has rested, spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
- Allow the skillet to preheat before adding batter (this could take about another 5 minutes, and it's good to let your batter rest for this additional time, it will help give you thicker fluffier panckaes). Once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
- Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
- Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
- Serve warm.
Notes
- Substitute buttermilk with a simple homemade mixture but expect thinner batter and thinner pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pancakes
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 259kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 305mg | 13% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 136mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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