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Fluffy Blueberry Pancakes

overhead view of blueberry pancakes on a cutting board

All the best pancakes (IMO) have crispy edges, fluffy centers, and blueberries. And this recipe has turned out some of the best blueberry pancakes I’ve ever made in my entire life. They are sweet, but not too sweet and have loads of fresh blueberry flavor bursting in each bite. You only need measuring cups/spoons, a whisk, a mixing bowl or two and a cast iron pan or griddle for cooking. And the ingredients used (besides the blueberries), you probably already have in the pantry.

Your grocery list

Produce

Dairy

Baking and pantry items

 

Equipment/tools you’ll need

 

Step-by-step instructions for making fluffy blueberry pancakes

1. Make the batter

2. Fold in blueberries

3. Cook in batches

4. Serving

Pair with:

 

Tips for making great fluffy blueberry pancakes

To ensure your blueberry pancakes turn out perfectly fluffy and bursting with flavor, consider the following tips:

 

 

How to store your blueberry pancakes

After making a delicious batch of blueberry pancakes, here are some ways to store them for later enjoyment:

 

Ways to adjust your blueberry pancakes

Customize your blueberry pancakes with these flavorful adjustments:

 

 


overhead view of blueberry pancakes on a cutting board
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Fluffy Blueberry Pancakes

Course Breakfast, Brunch
Keyword Blueberries, Pancakes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 6" pancakes
Calories 184kcal
Author Lena B.
Cost $10

Equipment

  • Mixing bowls
  • Measuring cups/spoons
  • Whisk
  • Rubber spatula (for gently folding in ingredients)
  • Cast iron pan or electric griddle
  • Traditional spatula (a more sturdy spatula, for flipping the pancakes)
  • Aluminum foil (to make a tent over the cooked pancakes to keep them warm)

Ingredients

Wet ingredients

  • 2 large eggs
  • 6 tablespoons butter melted and cooled to room temperature to avoid cooking the egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups buttermilk

Dry ingredients

  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Other

  • 1 ½ cups blueberries fresh or frozen
  • Unsalted butter for coating the pan, about 2 tablespoons
  • Maple syrup for serving

Instructions

Make the batter

  • Combine wet ingredients in a small mixing bowl and set aside. Combine the dry ingredients in another larger mixing bowl.
  • Pour wet ingredients into the dry and gently mix until almost combined. Some streaks of flour should still be showing.

Fold in blueberries

  • Toss blueberries in 1-2 teaspoons of flour - just enough to coat them - then sift and dispose of the excess flour. Add blueberries to batter and gently fold them in until almost all (95%) of the flour is incorporated into the pancake batter. The batter will be thick.

Cook and keep warm

  • Heat a griddle or cast iron pan over medium-low heat. Spray with non-stick spray (optional) and rub a very thin layer of butter onto the bottom of the pan.
  • Add about 1/2 cup of batter using an ice cream scoop, large spoon, or measuring cup. The batter will be thick so use the spoon to gently spread the batter into an even layer.
  • Cook for 3-4 minutes on the first side or until small bubbles start to form on the surface. Flip and cook for another 2-3 minutes or until both sides are an even golden brown.
  • Rub the cooked pancakes with a little butter after flipping them. Wrap cooked pancakes in aluminum foil or parchment paper and place in the oven on the lowest temperature to keep them warm while the next batch of pancakes cooks.

Serving

  • Serve with whipped butter, honey, syrup, more fresh blueberries, chocolate chips, whatever you'd like!

Nutrition

Calories: 184kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Cholesterol: 46mg | Sodium: 323mg | Fiber: 1g | Sugar: 8g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg
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