Fluffy Blueberry Pancakes are a delightful breakfast treat that combines the lightness of pancakes with the burst of sweetness from juicy blueberries. This recipe ensures pancakes that are not only airy and soft but also packed with bursts of fresh blueberries in every bite. Whether you’re enjoying them on a lazy weekend morning or serving them for a special brunch, these pancakes are sure to be a hit. Here’s how to make the fluffiest blueberry pancakes right in your own kitchen.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice)
- 1/2 cup milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh blueberries (or thawed frozen blueberries)
- Butter or oil for cooking
Instructions
Step 1: Prepare the Dry Ingredients
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 2: Prepare the Wet Ingredients
- Mix Wet Ingredients: In another bowl, whisk together the buttermilk (or milk mixture with vinegar/lemon juice), milk, eggs, melted butter, and vanilla extract until smooth.
Step 3: Combine Wet and Dry Ingredients
- Create Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix; a few lumps in the batter are okay.
- Add Blueberries: Gently fold in the fresh blueberries into the batter. If using frozen blueberries, make sure they are thawed and drained of excess liquid before adding.
Step 4: Cook the Pancakes
- Heat Griddle or Pan: Heat a non-stick griddle or large skillet over medium heat. Add a small amount of butter or oil to coat the surface.
- Spoon Batter: For each pancake, spoon about 1/4 cup of batter onto the hot griddle, spacing them apart to allow for spreading.
- Cook Until Bubbles Form: Cook the pancakes for 2-3 minutes, or until bubbles begin to form on the surface.
- Flip and Cook: Carefully flip each pancake with a spatula and cook for an additional 1-2 minutes, or until the underside is golden brown and the pancakes are cooked through.
- Keep Warm: Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while cooking the remaining batter. Repeat the process with the remaining batter, adding more butter or oil to the griddle as needed.
Step 5: Serve
- Serve Warm: Serve the fluffy blueberry pancakes warm, stacked high on a plate. Optionally, top with additional fresh blueberries, maple syrup, honey, or a dusting of powdered sugar.
Tips for Making the Fluffiest Blueberry Pancakes
- Fresh vs. Frozen Blueberries: Fresh blueberries are ideal for this recipe as they hold their shape better and provide a juicy burst. If using frozen blueberries, thaw them first and drain any excess liquid to prevent soggy pancakes.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Do Not Overmix: Overmixing the batter can lead to dense pancakes. Stir the batter gently until just combined to maintain airiness.
- Cooking Temperature: The griddle or skillet should be preheated to medium heat. Too high heat can cause the pancakes to burn on the outside while remaining uncooked inside.
- Keep Warm: To keep the pancakes warm while cooking the rest, place them on a baking sheet in a preheated oven at 200°F (93°C).
Conclusion
Enjoy these Fluffy Blueberry Pancakes as a delightful way to start your day. With their light and airy texture and bursts of juicy blueberries, they are a perfect choice for breakfast or brunch gatherings. Follow this detailed recipe to create pancakes that are sure to become a family favorite!