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Blueberry Pancakes Recipe

Blueberry Pancakes Recipe

Learn how to make the best homemade blueberry pancakes with this foolproof recipe. These fluffy, golden pancakes studded with juicy blueberries are perfect for weekend breakfasts or brunch gatherings. The secret is in the buttermilk batter that creates exceptionally tender pancakes every time.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
15 mins
Serves:
12 pancakes
Overhead shot of a stack of three golden-brown blueberry pancakes on a white ceramic plate, with blueberries bursting through the surface creating purple-blue pockets. A pat of melting butter sits atop the stack with pure maple syrup cascading down the sides, pooling slightly on the plate. Scattered fresh blueberries and a light dusting of powdered sugar add visual contrast against the warm pancake tones. The scene is bathed in soft morning light streaming through a kitchen window, all arranged on a light wooden table with a vintage fork and small pitcher of additional maple syrup visible at the edge of the frame.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">300ml buttermilk (or 300ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">3 tbsp unsalted butter, melted and slightly cooled</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g fresh blueberries (or frozen, not thawed)</li><li class="ingredients-single-item">Vegetable oil or butter for cooking</li><li class="ingredients-single-item">Maple syrup, for serving</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Ladle or 60ml measuring cup</li><li class="equipment-single-item">Spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This thorough mixing ensures the leavening agents are evenly distributed for consistent rise.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined. The acidity in buttermilk reacts with the baking soda to create extra fluffiness and a tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the wet ingredients into the dry ingredients and gently whisk until just combined. It's important not to overmix - a few small lumps are perfectly fine and actually desirable. Overmixing develops gluten, which will make your pancakes tough rather than fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fold in most of the blueberries gently with a spatula, saving some for topping. If using frozen berries, don't thaw them first - this prevents the colour from bleeding excessively into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Let the batter rest for 5 minutes. This allows the flour to fully hydrate and gives the leavening agents time to activate, resulting in fluffier pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and spread evenly. The pan is ready when a few drops of water sprinkled on the surface dance and sizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour about 60ml (1/4 cup) of batter onto the pan for each pancake. If you saved some blueberries, sprinkle a few onto the surface of each pancake as they cook.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. You'll know it's time to flip when the bubbles in the center begin to pop and leave tiny holes that don't immediately fill with batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Flip with a spatula and cook until golden brown on the second side, about 1-2 minutes more. The second side typically cooks faster than the first.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer to a plate and keep warm in a low oven (around 110°C) while you cook the remaining pancakes. This prevents the first batch from getting cold while you finish cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve warm, stacked high with a pat of butter melting on top and a generous drizzle of maple syrup. For an extra special touch, sprinkle with a few fresh blueberries and a light dusting of icing sugar.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blueberry Pancakes Recipe?

The key ingredients for blueberry pancakes are plain flour, sugar, baking powder, baking soda, salt, buttermilk (or milk with lemon juice), eggs, melted butter, vanilla extract, fresh or frozen blueberries, and maple syrup for serving.

How to cook Blueberry Pancakes Recipe at home?

Learn how to cook Blueberry Pancakes Recipe by whisking dry ingredients, combining wet ingredients separately, then gently mixing them together. Fold in blueberries, let the batter rest, then cook ladlefuls on a medium-heat buttered pan until bubbles form. Flip once to cook the other side until golden brown. Serve warm with maple syrup.

Can I use frozen blueberries instead of fresh in pancakes?

Yes, frozen blueberries work perfectly in pancakes. Don't thaw them before adding to the batter as this prevents colour bleeding. Frozen berries actually hold their shape better during cooking and create beautiful pockets of jammy goodness when they burst in the heat.

Why do my pancakes turn green when I add blueberries?

Pancakes turn green when blueberry juices react with the alkaline baking powder/soda. To minimize this, don't overmix the batter, add berries at the last moment, or sprinkle them directly onto the cooking pancakes rather than mixing into the batter.

What's the secret to making fluffy buttermilk pancakes?

The secret to fluffy pancakes is using buttermilk (which reacts with baking soda), not overmixing the batter (some lumps are good), letting the batter rest for 5 minutes before cooking, and cooking on the correct medium heat to allow proper rise before setting.

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For an extra special touch, sprinkle with a few fresh blueberries and a light dusting of icing sugar." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rodriguez", "datePublished": "2024-05-15", "reviewBody": "These blueberry pancakes are absolutely perfect! The buttermilk really does make a difference - they're so fluffy and tender. My kids demolished the entire batch in minutes and asked when we can make them again.", "name": "Perfectly Fluffy Pancakes", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-18", "reviewBody": "I've tried many blueberry pancake recipes, but this one is exceptional. The technique of resting the batter makes such a difference. The pancakes rose beautifully and had the perfect texture - light and fluffy with bursting blueberries in every bite.", "name": "Best Sunday Breakfast Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-05-20", "reviewBody": "I'm never using boxed pancake mix again! These homemade blueberry pancakes were so easy to make and tasted like something from a fancy brunch restaurant. The buttermilk batter is magical - creates such tender pancakes with amazing flavor.", "name": "Restaurant-Quality at Home", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Rossi", "datePublished": "2024-05-23", "reviewBody": "These pancakes freeze beautifully! I made a double batch on Sunday, froze the extras, and have been enjoying them all week for quick breakfasts. Just 30 seconds in the microwave and they taste almost as good as fresh. The blueberries add such wonderful flavor!", "name": "Perfect for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Patel", "datePublished": "2024-05-27", "reviewBody": "The detailed instructions made these foolproof! I especially appreciated the tip about not overmixing and letting the batter rest. The texture was incredible - light and fluffy with juicy blueberries throughout. My family has declared this our new weekend tradition!", "name": "Foolproof Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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