Blueberry Pancakes Recipe

One of the most popular types of pancakes, next to regular pancakes and chocolate chip pancakes, has got to be blueberry pancakes. There’s just something about those tiny bursts of blueberry flavor in every bite that makes my taste buds happy.

A good blueberry pancake recipe starts with a good basic recipe. I always use mybasic recipe found here to start these types of recipes, but I’ll add it here too to make the best blueberry pancake recipe easier to follow.

A Note on Ingredients

You can make these pancakes with the same basic ingredients as you normally would, but I highly recommend using fresh blueberries. Better yet, look for smaller blueberries if you can. Fresh blueberries taste better, and smaller blueberries don’t break and get messy in the pancakes as easily.

In August, the blueberry bushes around the northeast are often bursting with beautiful tiny blueberries that I love to pick and use in blueberry pancakes, muffins and other baked goods.

Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
pinch of nutmeg (optional)
pinch of cinnamon (optional)
1 ¼ to 1 ½ cups milk
1 egg, lightly beaten
3 tablespoons melted butter or vegetable oil
1 teaspoon vanilla
1 cup fresh blueberries

Directions

In a large bowl, sift together the flour, baking powder, salt, sugar, nutmeg and cinnamon. Mix the ingredients together and sift again for extra fluffy pancakes.

In a separate bowl, mix together the milk, egg, butter or oil and vanilla. Mix it together thoroughly now because you will need to mix it sparingly once you add it to the dry ingredients.

Pour the wet ingredients over the dry ingredients and stir just until most lumps are gone. Mixing the batter too much affects the gluten making the pancakes tough and chewy. Add the blueberries and fold a few times to coat them. Place the batter in the refrigerator to rest for 15 to 30 minutes.

Prepare a griddle by heating it to medium high heat. Once it’s completely hot, lightly grease it with butter or vegetable oil. When the griddle and batter are both ready, remove the batter from the refrigerator and pour 1/4 cup of batter on the pan to form pancakes. Do not stir the batter before scooping.

Cook the pancakes for 1 to 2 minutes until small bubbles form across the tops and the bottoms are golden brown. Flip and brown on the other side for 1 to 2 minutes.

Serving Blueberry Pancakes

Traditional blueberry pancakes can be served with butter and syrup. For healthy blueberry pancakes, skip the butter and add blueberry syrup with extra blueberries instead. Add other berries and fruit for a tropical pancake or enjoy with whipped cream and powdered sugar.

If you’re serving your blueberry pancakes to guests, give them a few options for toppings. Have real maple syrup and flavored syrups as an option so that they can choose whatever they want.