Blueberry Pancakes
User Reviews
5.0
15 reviews
Excellent
Blueberry Pancakes
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Try these easy, fluffy blueberry pancakes! Each bite is bursting with blueberry flavor. Serve them with butter and maple syrup for the perfect brunch meal.
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Ingredients
- 1½ cups all-purpose flour (180g)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup whole milk (300ml)
- 1 tablespoon fresh lemon juice
- 2 large eggs
- 4 tablespoons unsalted butter melted plus more for cooking (56g)
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries (158g)
Instructions
- In a medium bowl, whisk together the milk and lemon juice, and let it sit for 5 minutes. Add the eggs, melted butter, and vanilla extract and whisk until well combined.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry mixture and stir together until combined. (A few lumps in the batter are okay and actually result in fluffier pancakes, so don’t try to stir it until smooth.)
- Heat a large nonstick pan or griddle over medium heat. Lightly grease with butter. Working in batches, drop the pancake batter into the hot skillet using about ¼ cup per pancake. Sprinkle the top of each pancake with blueberries. Cook until the edges are set and lots of bubbles have formed on top of each pancake, 3 to 4 minutes.
- Carefully flip and continue cooking until golden brown, and the centers feel springy when you press on them, 1 to 2 minutes. Transfer to a plate and keep warm while you cook the rest of the pancakes. Butter the skillet for each new batch. (You may have to occasionally wipe the skillet clean from caramelized blueberry juices.) Serve hot with butter and maple syrup.
Notes
- Don’t over-mix the batter. A few lumps in the batter are okay, and actually result in fluffier pancakes, so don’t try to stir the batter until smooth. Over-mixing will yield dense, tough blueberry pancakes.
- To prevent discolored pancakes: Wipe the skillet clean between batches to remove caramelized blueberry juices from the pan. If using frozen blueberries, do not thaw them beforehand. The juices will bleed into the batter, turning the pancakes a strange color.
- To prevent sticking: Butter the skillet between batches to prevent the pancakes from sticking. I also recommend using a large skillet that is nonstick or a well-seasoned cast iron skillet.
- For blueberry buttermilk pancakes: Swap the whole milk out for an equal amount of buttermilk, and leave out the lemon juice.
- For extra flavor, add the grated lemon zest of 1 lemon or a splash of almond extract to the batter.
Nutrition Information
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Calories
136kcal
(7%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
43mg
(14%)
Sodium
259mg
(11%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
201IU
(4%)
Vitamin C
2mg
(2%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 259mg | 11% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 201IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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