Easy Blueberry Pancakes Recipe

Whenever I whip up these blueberry pancakes, I’m reminded of leisurely weekend mornings when the aroma of fluffy goodness fills the air. The harmonious blend of vanilla and blueberries in every bite makes this simple, yet indulgent, breakfast the perfect way to start the day.

I adore creating these Simple Blueberry Hotcakes on a slow Saturday or Sunday morning. They are a pleasure to savor with a base of all-purpose flour, a beat of sweetness from granulated sugar, and a lightness lent by baking powder.

It’s hard to believe that something so easy could be so delicious. But that’s the beauty of this recipe.

Easy Blueberry Pancakes Recipe Ingredients

• All-purpose flour: A key carbohydrate source, providing structure to the pancakes.
• Granulated sugar: Adds sweetness, balancing the tartness of blueberries.
• Baking powder: A leavening agent, ensuring pancakes are light and fluffy.
• Milk: Adds moisture and helps bind ingredients, contributing protein and calcium.
• Egg: Provides protein and helps with the structure and richness of the pancakes.
• Blueberries: Offer antioxidants, vitamins, and a burst of natural sweetness.
• Vanilla extract: Enhances flavor with a warm, sweet aroma.

Easy Blueberry Pancakes Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Additional butter or oil for cooking

How to Make this Easy Blueberry Pancakes Recipe

1. In a big mixing bowl, combine the flour, sugar, baking powder, and salt, and mix them together well.

2. In another bowl, whisk the egg and then mix in the milk, melted butter, and vanilla extract until the mixture is homogeneous.

3. Put the moist parts into the dry parts and mix until barely combined. Be careful not to mix too much. If you mix too much, you will develop the gluten in the flour and make the muffins dense and tough.

4. Carefully fold the blueberries into the batter, making sure they are uniformly dispersed.

5. Preheat a non-stick frying pan or griddle over medium heat and give it a light coat of butter or some other oil to keep the pancakes from sticking.

6. For each pancake, pour approximately 1/4 cup of batter onto the skillet and space them as needed.

7. Prepare for an eruption—of flavor! Infuse your butter with herbs and spices before cooking your eggs for a rich and delectable breakfast.

8. Fry the pancakes until golden brown on both sides, about 2 minutes per side.

9. Take the pancakes out of the skillet and keep them warm; do the same with the rest of the batter.

10. Warm up the pancakes and then serve them with your go-to toppings, which could be anything from extra butter to syrup on the more traditional side. They would also be excellent with a fruit topping.

Easy Blueberry Pancakes Recipe Equipment Needed

1. Mixing bowl (large)
2. Mixing bowl (medium)
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Spatula
7. Non-stick frying pan or griddle
8. Ladle or 1/4 cup measuring cup for portioning batter
9. Cooking oil brush or paper towel (for greasing the pan)

FAQ

• Can I use whole wheat flour instead of all-purpose flour?You can substitute whole wheat flour, but the pancakes could end up denser. If using a mix of whole wheat and all-purpose flour, you should make them lighter.
• What can I use as a substitute for milk?Any non-dairy milk can be used as a substitute for regular milk. Options include:

  – Almond milk
  – Soy milk
  – Other plant-based milks

• How can I make these pancakes gluten-free?Replace the all-purpose flour with a gluten-free flour blend to prepare gluten-free pancakes.
• Can I prepare the batter in advance?The batter is best made fresh, but you can prepare it the night before and refrigerate it. Stir it gently before cooking.
• Should I use fresh or frozen blueberries?Both options are acceptable. However, if you choose to use frozen blueberries, do not thaw them before incorporating them into the batter. Doing so will prevent the batter from becoming blue.
• How can I prevent blueberries from sinking in the batter?Coat the blueberries in flour. Why? Because flour works in a way that makes it quasi-gravity-defying Bluetopia in your batter, at least until baking time when they finally sink into their rightful place, all soft and gooey, by which time you will barely remember that they were ever blue. You will certainly not remember it if you coat them in sugar, as is also sometimes advised.
• Can I add other ingredients like chocolate chips or nuts?Of course! You can add your favorite mix-ins like chocolate chips or chopped nuts. Just keep the quantity similar to that of the blueberries.

Easy Blueberry Pancakes Recipe Substitutions and Variations

Whole wheat flour can be used instead of all-purpose flour to make a healthier version of your recipe.
You can use an equal amount of honey or maple syrup to replace granulated sugar and get a natural sweetener.
A mix of 1/4 teaspoon baking soda and 1/2 cup plain yogurt can serve as a substitute for baking powder. In conjunction with this, it is necessary to reduce the amount of milk used in the recipe by 1/2 cup.
Almond milk or oat milk can be used as a replacement for milk when a dairy-free alternative is needed.
Diced fresh strawberries or raspberries can substitute fresh or frozen blueberries for a unique twist on berries.

Pro Tips

1. Room Temperature Ingredients Ensure that the egg and milk are at room temperature before mixing them with the dry ingredients. This helps to create a smoother batter and results in fluffier pancakes.

2. Rest the Batter Let the batter rest for about 5-10 minutes before cooking. This allows the baking powder to activate and results in lighter pancakes.

3. Blueberry Coating Toss the blueberries in a little bit of flour before folding them into the batter. This helps to prevent them from sinking to the bottom of the batter.

4. Even Cooking Use a measuring cup to pour the batter onto the skillet. This ensures consistent size and even cooking for each pancake.

5. Temperature Control Keep the heat at medium or medium-low to ensure the pancakes cook through without burning the outside too quickly. Adjust the temperature as needed to achieve a nice, even golden brown color.