Homemade Blueberry Pancakes Recipe
User Reviews
4.9
Homemade Blueberry Pancakes Recipe
Description
Homemade Blueberry Pancakes blend a classic dry mix of flour, baking powder, baking soda, sugar, and salt with a wet mixture of buttermilk, eggs, and optional vanilla extract. Careful mixing avoids overworking the batter, which preserves thick texture and lightness. Folded-in blueberries provide moist pockets throughout.
The batter is cooked on a preheated non-stick pan without spreading to retain thickness. Pancakes cook over roughly four minutes on the first side until bubbles appear and edges set, then flipped for a shorter finish. The resulting pancakes have golden, slightly crisp edges and a tender interior.
Buttermilk contributes acidity that reacts with leaveners for rise and a subtle tang. Serving pancakes stacked with butter or syrup complements the mild blueberry sweetness.
If buttermilk is unavailable, a simple substitute using milk and acid can be used to achieve similar results, maintaining the recipe’s texture and flavor.
Ingredients
- 4 tablespoons butter
- 2 cups all-purpose flour 10oz/282g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups buttermilk 16 floz/ 1/2 litre/480ml
- 2 egg
- 1 teaspoon vanilla extract , optional
- 1 1/4 cups blueberries fresh or frozen, 7oz/177g
Notes
- Buttermilk is key for tanginess and tender pancakes; use a substitute if you don’t have any on hand.
- Do not overmix the batter; stir lightly until just combined to keep pancakes fluffy.
- Allow the pan to preheat properly before cooking to ensure even browning.
- Observe bubbles and edge firmness to know when to flip the pancakes.
User Reviews
Overall Rating
4.9
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