This is a simple recipe for pancakes made with light, sharp
blueberries. We've added blueberries to our readers' favorite fluffy pancakes
recipe to enhance your breakfast. Golden, soft with fluffy edges, and fluffy
you will love the fresh and juicy addition. We've changed our recipe a bit to
serve it with the addition of berries.
Adding fruit reduces the weight of the beetroot, which makes
the pancakes thicker. They are so good that they have become our permanent
pancake recipe. These are the fat ones that are sweet in the right amount and
delicious in your mouth while melting. The first time I ate them, I ate them
very simply. No butter, no syrup, nothing.
How to Make the
Best Blueberry Pancakes
I love pancakes here and we've already shared our essential
fluffy pancakes recipe with you. We loved the recipe so much that we adapted it
to make easy blueberry pancakes. These pancakes are made quickly, we are ready
to bet that you have got everything you need to make this recipe.
Generally, this recipe requires only flour, baking powder,
sugar, vanilla, milk, and an egg. To make blueberry pancakes better and faster,
we've added an extra pinch of baking soda and lemon juice. Baking soda works
best when used with an acidic ingredient - in this case, lemon juice.
If you don't want to use lemon juice, add white vinegar
instead, or buttermilk instead of milk!
What you need to make the blueberry pancakes
Flour
We have used flour for all purposes in this recipe. For more
grains, use whole wheat flour. When we use whole wheat, we use a 50:50 whole
wheat mixture for all purposes. To make gluten-free pancakes, use your favorite
gluten-free flour.
Sugar
We usually serve pancakes with syrup, so when it comes to
adding sugar to flour, we pause a bit. They also work well with cinnamon, brown
sugar, coconut sugar, and honey. You can also mix in a little mashed banana if
you like!
Milk
There are many options for the better liquid element of this
recipe. Since it is available in our refrigerator, we are using low-fat milk.
You can also use almond or oat milk if you wish.
Baking soda and lemon juice (or vinegar)
This reaction between a little acid like baking soda and
lemon juice makes them lighter and faster. Don't worry if you only have baking
powder, we have given instructions below for replacement.
Melted butter
To melt the texture of your mouth, we add melted butter to
the batter. If you don't want to eat butter, you can use melted coconut oil,
which tastes amazing and is unique with blueberries.
Eggs
Eggs enhance their texture and help make pancakes lighter
and faster. If you do not like to cook with eggs, you can substitute fried
eggs.
Vanilla extract and salt
Vanilla extract and salt take the flavor to the surface. You
can also try another extract. I like to use a little splash of almond juice in
these blueberry pancakes.
Can I Use Frozen Blueberries in These Pancakes?
Yes, you can use frozen blueberries to make these pancakes.
It's a little hard to find sweet fresh blueberries all year round. When using
fresh blueberries, add the berries directly to the bowl with the batter and
fold. Add the frozen blueberries directly to the pan without pancakes.
In this way, the frozen beers will sink into the center of
the pancake and become hot and juicy as you turn it over. (If you add frozen
berries to the batter in a bowl and mix, the batter turns an unusual blue-green
color. It tastes great.)
For Fluffy Pancakes, Don’t Over-Mix
Mixing too much of the pancake batter is a big mistake - mix
your dry and wet ingredients separately to avoid making them heavier and
flatter then combine before cooking. By the way, these tips also work on
waffles and muffins.
We use the same strategy when making blueberry muffins. When
making pancakes, combine the two blends and stir until you see the dry dough.
Then fold in the blueberries.
Can These Pancakes Be Made In Advance?
They fit very well, making them perfect for pre-ordering.
Fresh pancakes on the stove taste great while freezing will help satisfy your
craving for the next pancake!
Our favorite blueberry pancakes.
These blueberry cakes are lightly sharpened and made from
scratch. They are not very sweet and they smell like vanilla, they are more
delicious than vanilla. You can use frozen blueberries in this recipe. In this
recipe, we mix milk and vinegar (or lemon juice). This is a great alternative
to buttermilk.
The acid works with baking soda and makes them lighter and
faster. Instead of mixing milk and acid, you can use buttermilk. If you prefer
to use baking powder, we have provided tips in the section below. We recommend
unsalted butter in this recipe. You can use salted butter if you want, but then
reduce the amount of salt.
INGREDIENTS.
·
1 1/2 cups (190 grams) of all-purpose flour
·
1 to 2 tablespoons sugar, depending on
preference
·
3/4 teaspoon baking soda, see notes for
substituting baking powder
·
1/2 teaspoon of fine sea or table salt
·
1 1/4 cups (295 ml) milk, dairy and non-dairy
both will work
·
2 tablespoons white vinegar or fresh lemon juice
·
1 large egg
·
1 teaspoon vanilla extract
·
1/8 teaspoon almond extract, optional
·
4 tablespoons unsalted butter, melted, plus more
for skillet
·
1 cup blueberries, fresh or frozen, plus more
for serving
video of blueberry pancakes.
INSTRUCTIONS.
MAKE BATTER
Step 1.
In a measuring jug or bowl, mix 2 cups of milk and vinegar,
and set aside for five minutes.
Step 2.
In another medium bowl, whisk together the flour, sugar,
baking soda, and salt. Add vanilla eggs and almond juice to the milk.
Step 3.
Using a hand or spoon, make a well in the middle of the
flour mixture. Pour the milk mixture and melted butter into the well and stir
using a spoon or fork until the lumps of flour are visible. If there are a few
small lumps left in the batter, it is okay to avoid mixing too much flour. If
it becomes too thick, add a little extra spray of milk.
Step 4.
If you are using fresh berries, fold in the berries. (For
frozen blueberries, set them aside as they will be added later.)
COOK PANCAKES
Step 1.
Place a large frying pan on the stove and heat over medium
heat (or use a grill. Optional). To check the temperature of the pan, sprinkle
some water on the surface of the pan. If the water evaporates, it has become
hot.
Step 2.
Gently brush the melted butter on the skeleton. From a
1/4-cup measuring cup, pour the batter evenly over the pan. Gently roll the
dough into 4-inch circles. If you are using frozen blueberries, put a handful
on the uncooked pancake.
Step 3.
When the edges begin to dry, bubbles appear and the top
surface of the cake bursts turns over. It takes about 2 minutes to cook them
from one side. Once fried, cook on the other side for 1 to 2 minutes or until
light brown. Serve hot with hot syrup, butter, and more berries.
Pancake Tips.
When measuring your flour, shake the flour in a container
(or bag) before putting the flour in the measuring cup, it fills the flour with
air and makes the measurement accurate. You can also shake the flour in the
container, and then put it in the measuring cup.
Alternative to baking soda: You can use baking
powder instead of baking soda if you like, then skip the vinegar or lemon juice
and add a tablespoon of baking powder.
Non-dairy milk: These blueberry cakes can be
made with or without dairy milk. So don't worry, use your favorite non-dairy
milk like almond, soy, cashew, or hemp milk.
Vegan / Egg-Free Pancakes: Replace Eggs with
Fried Eggs. Add one tablespoon of flaxseed meal to 2 1/2 tablespoons of water
to make a flax egg. Set aside for about 5 minutes to thicken
Tips for freezing pancakes.
·
Freeze the pancakes in a single layer on a
baking sheet. Just place them on a baking sheet lined with parchment paper and
slide them into the freezer until they harden. They can usually take an hour or
more.
·
When they freeze, apply a layer of parchment
paper between each pancake to prevent sticking.
·
Do not store them in a freezer container or bag
for more than two months.
·
To reheat frozen cakes, heat them in a single
layer, in a 350 degree Fahrenheit oven, cover them with foil, and then bake
until they are hot (about 8-10 minutes).
NUTRITION PER SERVING
Serving Size 2 pancakes / Calories 392 / Total Fat 14.8g / Saturated Fat 8.6g / Cholesterol 84.6mg / Sodium 615.9mg / Total Carbohydrate 51.5g / Dietary Fiber 2.2g / Total Sugars 15g / Protein 12g