Why Make This Recipe
Blueberry pancakes are a delightful breakfast treat that are easy to make and packed with flavor. They are fluffy, fruity, and offer a satisfyingly sweet start to the day. Making them at home means you can enjoy them fresh off the stove, customizing them just the way you like. Whether it’s for a weekend brunch or a quick weekday meal, these pancakes are simple enough for anyone to prepare.
How to Make Blueberry Pancakes
Ingredients:
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 large egg
- 1 cup plus 3 tablespoons milk
- ½ cup plain whole milk Greek yogurt
- 2 tablespoons avocado oil or melted butter (plus more for brushing)
- 1½ teaspoons vanilla extract
- 2 cups blueberries (fresh or thawed frozen)
- Maple syrup (for serving)
Directions:
- In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to combine.
- In a medium bowl, whisk together the egg, milk, yogurt, avocado oil, and vanilla.
- Add the wet ingredients to the dry ingredients. Mix until just combined. If using fresh blueberries, fold them into the batter at this point.
- Heat a nonstick skillet to medium-low heat and lightly brush it with oil.
- Use a ⅓-cup scoop to pour the batter into the skillet. If using frozen berries, scatter them evenly on top of each pancake right after pouring the batter.
- Cook the pancakes for 1 to 2 minutes, or until bubbles form on the surface.
- Flip the pancakes and cook for an additional 1 to 2 minutes, or until they are puffed and golden brown.
- Serve the pancakes hot with maple syrup.
How to Serve Blueberry Pancakes
Blueberry pancakes are best enjoyed fresh and hot. Stack them high on a plate and drizzle with warm maple syrup. You can also add a dollop of whipped cream, a sprinkle of powdered sugar, or some extra fresh blueberries on top for added flavor and presentation.
How to Store Blueberry Pancakes
If you have leftovers, allow the pancakes to cool completely. Place them in an airtight container and store them in the refrigerator for up to three days. For longer storage, you can freeze them. Just make sure to separate the pancakes with parchment paper to prevent sticking and place them in a freezer-safe bag.
Tips to Make Blueberry Pancakes
- For extra fluffy pancakes, don’t overmix the batter. It’s okay if there are a few lumps.
- Use a nonstick skillet for easier flipping and cooking.
- Adjust the heat as necessary. If the pancakes are browning too quickly, lower the heat.
- Experiment with different toppings like nuts, chocolate chips, or whipped cream!
Variation
You can customize your blueberry pancakes by adding other ingredients like lemon zest for a citrusy twist or even swapping blueberries for other berries like raspberries or strawberries.
FAQs
1. Can I use non-dairy milk instead of regular milk?
Yes, you can substitute the milk with almond milk, oat milk, or any non-dairy milk of your choice.
2. What should I do if my pancakes are sticking to the skillet?
Make sure your skillet is properly greased and heated. You can add a little more oil or butter to prevent sticking.
3. Can I make the batter ahead of time?
While it’s best to use the batter fresh, you can store it in the refrigerator for a few hours. Just give it a quick stir before using, as it may thicken.
