There’s something undeniably delightful about waking up to the aroma of freshly made blueberry pancakes wafting through the air. You know that feeling of anticipation as you wait for that first fluffy bite? Yeah, I live for that! Blueberry pancakes have been a Sunday tradition in my family since I was a kid. My mom would whip up a batch, and we’d eagerly gather around the breakfast table, while my dad flipped pancakes like a pro.
What I love most about this recipe is how versatile it is. Some days, I like to toss in a bit of lemon zest for a refreshing zing, and on others, I keep it simple, letting the sweetness of the blueberries shine. Plus, these pancakes are not just delicious; they make for some mighty impressive brunch material if you have friends over. Let’s get into it!
What’s in Blueberry Pancakes?
All-Purpose Flour: This is the backbone of our pancakes! It gives them that perfect fluffy texture. I usually opt for unbleached all-purpose flour— a little more natural!
Granulated Sugar: Just a touch of sweetness to balance out the tartness of the blueberries. Feel free to adjust depending on your taste!
Baking Powder: This magical ingredient helps our pancakes rise! It’s like they get a fluffy little cloud of happiness.
Salt: A pinch is all you need. It enhances all the flavors and balances the sweetness.
Milk: I prefer whole milk for its creaminess, but any kind you love— almond, oat, or skim— will work just fine.
Egg: This little dude helps to bind everything together and adds richness.
Butter: Melted and mixed into the batter for a rich flavor and moist pancakes. Don’t forget to save a bit for greasing the pan!
Blueberries: The star of the show! Fresh berries are fantastic, but frozen ones work well in a pinch. Just make sure to thaw them first!
Is Blueberry Pancakes Good for You?
So, let’s have the talk. Pancakes are definitely a treat, but they can have their perks when made with wholesome ingredients!
Blueberries: These lil’ beauties are bursting with antioxidants and vitamins. Plus, they add a delicious natural sweetness to your pancakes.
Whole Milk (if you use it): It’s rich in calcium and vitamin D, which is essential for strong bones. Just be mindful of your dairy intake if you’re lactose intolerant.
Ultimately, pancakes are a fun way to start your day, especially filled with blueberries. Just remember to enjoy them in moderation, and they’ll be the ideal indulgence!
Ingredients for Blueberry Pancakes
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1 cup milk (whole or your preferred alternative)
– 1 large egg
– 2 tablespoons melted butter (plus more for cooking)
– 1 cup fresh or frozen blueberries (thawed)
This recipe serves about 4 people, depending on how hungry everyone is—because let’s be honest, pancakes are hard to resist!
How to Make Blueberry Pancakes?
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay—don’t overmix!
4. If you’re using frozen blueberries, gently fold them in at this stage. If fresh, save some for topping!
5. Heat a non-stick skillet or griddle over medium heat and grease it lightly with butter.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook until golden brown on the other side.
7. Repeat with the remaining batter, adding more butter to the pan as needed.
8. Serve warm with maple syrup, a sprinkle of powdered sugar, or just some extra fresh blueberries on top.
Flipping Fantastic Tips for Blueberry Pancakes
– For extra height, let your batter rest for about 10 minutes before cooking.
– If you love a touch of spice, a dash of cinnamon or nutmeg mixed into the dry ingredients adds fantastic flavor!
– Freezing leftovers? Just stack them with parchment paper in between, and store them in a zip-lock bag. Pop them in the toaster for a quick breakfast later.
I hope you give these blueberry pancakes a whirl! There’s nothing quite like them to brighten up your morning. If you try this recipe, I would love to hear about your pancake escapades—so don’t be shy to share your thoughts! Happy cooking, friends!