These Blueberry Pancakes are easy to make, flavorful and fluffy. Perfect to serve on the weekend or cook up a batch and have breakfast for dinner.
Breakfast is my favorite meal. It doesn’t take long to put together, and you can eat breakfast foods at any time of the day. I love cooking it, eating it, and making it for friends. If you’re an overnight guest at my house, you get to sleep in and wake up to the smell of coffee and something tasty cooking on my stove. These blueberry pancakes are simple to make, and you can use fresh or frozen blueberries in the batter. I like to serve them with my homemade turkey breakfast sausage and warm maple syrup.
BLUEBERRY PANCAKES COOKING TIPS
You can use fresh blueberries or frozen blueberries to make this recipe. If you use frozen, don't thaw them. Place the frozen blueberries in the batter. They will thaw while you are cooking them. I used fresh blueberries, but I also like using the smaller frozen wild blueberries.
I used a stand mixer to make the batter. Wolf Gourmet provided me with this powerhouse stand mixer that created a wonderful, smooth batter. You can also use a hand held mixer. Either way, be mindful not to over mix the batter. Always fold the blueberries into the batter by hand. If you don't, you'll end up with purple pancakes.
Always add you dry ingredients (flour, baking powder, salt and sugar) to the bowl first.
Thoroughly mix together the wet ingredients (milk, eggs and butter) before blending them into the dry ingredients. Make sure that your skillet is hot before pouring the batter onto it. You want to cook the pancakes on medium heat with a small amount of butter. For even-sized pancakes, use a 1/4 cup measuring cup to pour your batter. You can also use a 1/4 cup soup ladle.
HOW DO YOU KNOW WHEN TO FLIP YOUR PANCAKES?
First, don't flip the pancakes too early. They will taste like raw batter. When the under-side is golden brown, the pancake edges begin to brown, and tiny bubbles form on top, it's time to flip them. Don't press down on the pancakes after flipping. Just allow them to cook until the other side is golden brown.
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 1/4 cups milk
- 1 egg
- 2 tablespoons melted butter
- 3/4 cup fresh or frozen blueberries unthawed
In a medium bowl or in a stand mixer, add flour, baking powder, sugar and salt. Pour milk into a 2-cup glass measuring cup. Stir in egg and butter until blended well. Add the liquid to the dry ingredients and mix well on a low speed until mixed well and smooth. Don’t over mix the batter. Add the blueberries and gently fold them into the batter.
Pre-heat a non-stick griddle or large frying pan over medium heat and lightly grease the griddle with a small amount of butter.
Pour batter, about 1/4 cup for each pancake, onto the hot griddle. Let the pancakes cook until they are golden brown on one side. The edges will appear cooked. Flip the pancake and loose other side to become golden brown. Don’t press down on the pancakes while they are cooking.
Serve with maple syrup and homemade turkey breakfast sausage.