The weekend is calling, and these blueberry pancakes have my name written all over them. In case you didn’t know I’m slightly obsessed with blueberry pancakes. I just love these on a lazy Saturday morning with a cup of coffee. I’ll admit I’ve pretty much perfected this recipe with a few tips and tricks.
To make these pancakes the absolute best when you stick to these tips. First of all, make sure you use fresh blueberries. Using frozen is an easy alternative, but I’ve found the water content is too much for these pancakes. If you’re in a pinch, you can use frozen blueberries but I would highly recommend fresh.
I’ve also found these pancakes turn out best when you let the batter set for 10-20 minutes. Letting the ingredients meld together and settle for a few minutes is key. If the batter starts to bubble a little in your bowl you know you’re ready to make the pancakes. This bubble action also applies to knowing when to flip the pancakes. Once you pour the pancakes on your griddle or pan leave them alone until you see the top start to bubble.
Blueberry Pancakes
Ingredients
- 3/4 cup Buttermilk You can also use regular milk and add a little vinegar.
- 1 cup All Purpose Flour
- 2 tbsp Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 Egg
- 2 tbsp Butter melted
- 1 cup Fresh Blueberries
- Pinch of Lemon Zest optional
Instructions
- Whisk together the dry ingredients together in a medium sized bowl. In a separate bowl whisk together the wet ingredients (egg, buttermilk and melted butter). Add the wet ingredients into the dry ingredients. Let the batter rest for at least 10 minutes (when you see it start to bubble a little you're good to go).
- Use a griddle or a non-stick pan on medium heat. Melt a little bit of butter on the griddle or pan so your pancakes don't stick. This butter also helps to create that golden crust that I love on the pancakes.
- Use a laddle to pour some of the pancake batter on the pan. Take a few blueberries and place them in the batter. When you see bubbles along the sides of the pancakes you know it's ready to flip. Cook until golden brown and cooked through in the middle.
- Serve with maple syrup, butter or powdered sugar.
For a fresh twist on these pancakes you could totally add lemon zest to the batter. The lemon zest adds a tart flavor with the sweet blueberries that’s the perfect combo. My mom loves doing this with her blueberry pancakes when she makes them for brunch. When it comes to serving the blueberry pancakes I would recommend maple syrup and butter. My family also loves using powdered sugar on pancakes.
If you like this recipe for blueberry pancakes check out this recipe for Morning Glory Muffins. If you make these blueberry pancakes, please let me know by leaving a comment below. I would love to hear what you think of these!
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