Blueberry Pancakes
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5.0
27 reviews
Excellent
Blueberry Pancakes
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How to make perfect blueberry pancakes completely from scratch.
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Ingredients
- 4 Tablespoons unsalted butter melted and cooled for several minutes
- 2 cups all-purpose flour
- 3 Tablespoons granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk*
- 2 large eggs lightly beaten room temperature preferred
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries see notes in post about using frozen blueberries
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
- *If you don't have buttermilk on hand, you can use my easy buttermilk substitute. However, I have found that my blueberry pancake batter is thinner and my pancakes are less thick when using this substitute.
Nutrition Information
Show Details
Serving
1pancake
Calories
259kcal
(13%)
Carbohydrates
36g
(12%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
305mg
(13%)
Potassium
267mg
(8%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
369IU
(7%)
Vitamin C
3mg
(3%)
Calcium
136mg
(14%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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