Easy Blueberry Pancakes
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5.0
3 reviews
Excellent
Easy Blueberry Pancakes
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Blueberry pancake is a classic breakfast dish that can be made with just a few simple ingredients. The key to making the perfect blueberry pancake is to not overmix the batter, which will result in a tough pancake. Additionally, use fresh, ripe berries to enhance the sweetness of the pancakes.
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Ingredients
- 312 g (2-½ cups) of all-purpose flour, spooned, leveled off with the back of a knife, and sifted
- 1-½ tablespoons baking powder or 2 tablespoons for a even fluffier pancakes
- ½ teaspoon kosher salt
- ¼ cup powdered sugar or granulated sugar
- 1-¾ cups whole milk
- 2 large eggs ar room temperature
- 4 tablespoons unsalted butter , melted and cooled
- 2 cups fresh blueberries
- 3 teaspoon pure vanilla extract
- Zest from 1 lemon
- avocado oil for cooking
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Instructions
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the milk, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay.
- Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
- Using a ½ measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes; scatter a small handful of blueberries (about 6 to 8 blueberries) onto the surface of each pancake.
- Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Once you've made the pancakes allow any leftovers to cool down to room temperature. First, ensure pieces of parchment paper separate the pancakes to prevent sticking together.
- To store: Once you've made the pancakes allow any leftovers to cool down to room temperature. First, ensure pieces of parchment paper separate the pancakes to prevent sticking together.
- If you need to stack the pancakes, place a piece of parchment paper or wax paper between each one to keep them from sticking. Store the container or bag of pancakes in the refrigerator. Properly stored, they can stay fresh for up to 2-3 days.
- If you need to stack the pancakes, place a piece of parchment paper or wax paper between each one to keep them from sticking. Store the container or bag of pancakes in the refrigerator. Properly stored, they can stay fresh for up to 2-3 days.
- To reheat: One of the easiest methods is to use the microwave. Place a stack of pancakes on a microwave-safe plate, cover them with a damp paper towel to prevent drying out, and microwave in 20-30-second intervals until they are heated.
- To reheat: One of the easiest methods is to use the microwave. Place a stack of pancakes on a microwave-safe plate, cover them with a damp paper towel to prevent drying out, and microwave in 20-30-second intervals until they are heated.
- Make-Ahead
- Make-Ahead
- Blueberry pancakes can be made ahead of time and stored for later use. To do this, prepare the pancake batter according to the recipe, but do not add the blueberries.
- Blueberry pancakes can be made ahead of time and stored for later use. To do this, prepare the pancake batter according to the recipe, but do not add the blueberries.
- Once the batter is mixed, cover it with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to make the pancakes, gently fold in the blueberries and cook as directed.
- Once the batter is mixed, cover it with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to make the pancakes, gently fold in the blueberries and cook as directed.
- This can be a great time-saving option for busy mornings or when entertaining guests for breakfast.
- This can be a great time-saving option for busy mornings or when entertaining guests for breakfast.
- How to Freeze
- How to Freeze
- Blueberry Pancakes can be frozen for up to 3 months: After completely cooling, place a sheet of parchment paper between each pancake and stack them together.
- Blueberry Pancakes can be frozen for up to 3 months: After completely cooling, place a sheet of parchment paper between each pancake and stack them together.
- Double wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop.
- Double wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop.
- They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
- They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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