HOW TO KEEP BLUEBERRY PANCAKES LEFTOVERS
You can keep any leftovers in your refrigerator for 2 days, covered with plastic wrap, so the pancakes don’t dry out.
MORE PANCAKE RECIPES YOU MIGHT LIKE
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FLUFFY BLUEBERRY PANCAKES
BY EATWELL101
YIELD: 12 PANCAKES PREP TIME: 15 MIN COOK TIME: 15 MIN
Our Blueberry Pancakes are light, fluffy, loaded with delicious blueberries and made from scratch! These homemade pancakes are a guaranteed weekend favorite!
PIN TO SAVE PRINT RECIPE MEAL PLAN
INGREDIENTS YOU NEED FOR THE FLUFFY BLUEBERRY PANCAKES
Scale: 1x2x3x
2 cups all-purpose flour (290g)
1/4 cup granulated cane sugar (60g)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk (440ml)
1/4 cup butter (60g)
2 teaspoons pure vanilla extract
1 large egg
1 cup dried blueberries (or 2 cups fresh blueberries)
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!
