The Very Best Blueberry Pancakes Recipe

Looking for The Very Best Blueberry Pancakes Recipe? You have to try these blueberry buttermilk pancakes. The griddle is hot and the pancakes are fluffy! Let’s get ready to celebrate National Blueberry Pancake Day!

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The Very Best Blueberry Pancakes

In celebration of National Blueberry Pancake Day today I’ve decided to bring you THE BEST Blueberry Pancake recipe! They’re thick and fluffy with plump blueberries in each bite-everything a blueberry pancake should be.

What are the Best Pancake Toppings?

When making it comes to the best pancake toppings, there are many things that go great on pancakes. Of course, there is the traditional butter and syrup, but there is so much more than that.

• Flavored Syrup – When you are looking at true maple syrup bottles, there are many types now that are flavored. With so many different ones to choose from, you can have a different type of pancakes and syrup every day for a month and still not use them all.
• Whipped Cream– Whipped cream is a classic to add to pancakes.
• Extra Blueberries– Can there ever be enough blueberries in pancakes? I don’t think so. You can add more blueberries to the top of these pancakes.
• Peanut Buttter– I love to put peanut butter on pancakes. It adds sweetness but it also lets me add some protein to the meal.

Can I Turn These Into Banana Blueberry Pancakes?

If you want to make these banana blueberry pancakes, you can certainly add the banana. I prefer to add slices of banana to the top of the pancakes, or fold in slices, but you can also mash the bananas to add it to the batter. If just depends on what kind of banana flavor you want to have.

Can Pancakes be Made Ahead

Yes. I love to make a large batch of pancakes for breakfast one day and all the leftovers are wrapped well and placed in the freezer. It is like having prepackaged pancakes in the freezer anytime. I take them straight from the freezer and heat them either in the microwave or the toaster.

How to Make These Blueberry Buttermilk Pancakes

Ingredients for Easy Blueberry Pancakes

• lemon
• whole milk
• unbleached all-purpose flour
• granulated sugar
• baking powder
• baking soda
• table salt
• egg
• unsalted butter
• vegetable oil
• blueberries or frozen blueberries

How to Make Blueberry Pancakes

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

The Very Best Blueberry Pancakes

Looking for The Very Best Blueberry Pancakes Recipe? You have to try these blueberry buttermilk pancakes. The griddle is hot and the pancakes are fluffy! Let's get ready to celebrate National Blueberry Pancake Day!

4.67 from 3 votes

Review Recipe

Ingredients 

• 1 tablespoon lemon juice from 1 lemon
• 2 cups whole milk
• 2 cups unbleached all-purpose flour, 10 ounces
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons vegetable oil
• 1 cup fresh blueberries or frozen blueberries, rinsed and dried

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Instructions

• Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray and place in oven.
• In a large measuring cup, whisk together lemon juice and milk; set aside to thicken while preparing other ingredients. (Alternatively, you can use 2 cups of buttermilk in place of the milk/lemon juice.) In medium bowl whisk flour, sugar, baking powder, baking soda, and salt to combine.
• Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
• Heat 12-inch nonstick skillet or griddle over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve pancakes immediately or transfer to prepared wire rack in preheated oven. Repeat with remaining batter, using remaining oil as needed.

Notes

When fresh blueberries are not in season, frozen blueberries are a good substitute. To make sure that the frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry.
If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.

Source: Cook's Illustrated, July 2003

Author: Laura

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