DIRECTIONS
How to make blueberry pancakes:
1. Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
2. Make a well in the center and add the milk, melted butter (cooled a little bit to avoid cooking the egg), vanilla extract, and egg.
3. Whisk the wet ingredients together before slowly folding them into the dry ingredients. Mix until smooth – a few lumps are ok. Adjust consistency with a little milk if you want.
4. Add the blueberries to the pancake batter and mix gently to incorporate.
5. Set the pancake batter aside and allow to rest while heating your pan or griddle.
6. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter. Pour 1/4 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
7. When the underside is golden and bubbles appear on the surface, flip the pancake with a spatula and cook until golden. Repeat with the remaining batter.
8. Serve the blueberry pancakes with honey, maple syrup, powdered sugar, fresh fruits… You name it! Enjoy!
TIPS FOR THE BLUEBERRY PANCAKES RECIPE
Allow the batter to rest before cooking to make fluffier pancakes.
Keep the heat low-medium to avoid burning the pancakes, and cook them evenly.
If using fresh blueberries, coat them lightly in flour before adding them to the batter. This will prevent them from sinking to the bottom of the pancake.
CAN I USE FROZEN BLUEBERRIES INSTEAD OF FRESH OR DRIED ONES?
Yes, you can use frozen blueberries in this recipe. Just thaw them and drain any excess liquid before adding them to the pancake batter.
CAN I MAKE THE BATTER AHEAD OF TIME AND REFRIGERATE IT?
Yes, you can make the batter the night before, cover it with plastic wrap, and refrigerate it. Give it a good stir before cooking, as the batter may thicken and need extra milk.
CAN I MAKE THESE PANCAKES WITHOUT EGGS?
Yes, you can make the pancakes without the egg. However, the texture and flavor may differ slightly as the pancakes might become less fluffy.
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