These Blueberry Pancakes are one of the best ways to start your day. This recipe makes a perfectly soft pancake with just a slight crisp around the edges. Top with maple syrup, melted butter, and a handful of fresh blueberries to produce one satisfying breakfast.
Pancakes are a staple breakfast and make an appearance often in the average household in the US. This is because they’re easy, versatile, filling, and can please even the pickiest of eaters. In fact, many people will skip using that premade batter and have their own pancake recipe. I think both taste delicious, but there’s just something about homemade that takes the cake.
How to Make Blueberry Pancakes
- Start the pancake batter – In a large bowl, mix the flour, sugar, baking powder, and salt. In another bowl, beat the egg yolks until pale before thoroughly whisking in the milk and baking soda.
- Finish the pancake batter – In another bowl, whip the egg whites until nice and fluffy. Combine the flour mixture and wet ingredients together and add in the melted butter. Whisk well. Gently fold in the egg whites.
- Cook – Place a skillet over medium heat and spread butter across the surface. Ladle the batter onto the surface and add blueberries to the top. Flip once bubbles form on the outside of the pancake.
- Serve – Top them off with syrup, butter, or powdered sugar if desired, serve, and enjoy!
Tips and Variations
- Blueberries – You can use fresh or frozen blueberries, this is up to you. You’ll most likely want to let the frozen blueberries thaw just a bit before cooking with them as they may still be cold in the middle when finished cooking. They don’t have to cook long, so they might not heat up enough if coming straight from the freezer.
- Storage – You can store leftover pancakes in the fridge in an airtight container for up to 5 days. If stored outside the fridge, store in an airtight container for up to 2 days. To freeze them, separate them with a piece of wax paper in an airtight container. It will keep up to 2 months.
- Reheating – Place the blueberry pancakes on a plate and cover with a damp towel. If frozen, warm in the microwave starting at 30 seconds. If coming from the fridge, start at 10 seconds. They heat up fast, so be careful.
When Is My Pancake Finished?
When both sides of the pancake are a nice golden brown, it should be finished. Always wait for your batter to bubble on the sides before flipping a pancake for the first time. It will make a mess flipping otherwise.
How To Thicken Pancake Batter?
If your batter is too thin, you can add a bit more flour. Add about a tablespoon of flour at a time until the batter reaches the right consistency.
How To Thin Out The Batter?
You can add a touch of water or more milk to the batter if it’s too thick to work with. Only add a tablespoon at a time until the right consistency is reached.
What Goes With Blueberry Pancakes?
As with any breakfast foods, sides such as bacon, sausage, hashbrowns, a glass of milk, etc. are a great addition to pancakes. Of course, you can even add another main course style item to go along with them such as eggs, muffins, etc.
Do You Cut Blueberries?
If you want to, you can cut blueberries for pancakes, especially if they’re pretty big. However, I don’t normally slice them, just wash them, let them dry a bit, and drop them right into the batter on the pan.
I know there are a ton of blueberry pancake recipes out there, but this one takes the cake. It produces what I believe to be the best pancakes ever. They’re soft, just the right fluffiness, with that slight crisp on the outer edges. Make sure to share this recipe with friends and family!
More Breakfast Recipes You’re Sure to Love:
- Buttermilk Blueberry Waffles
- Strawberry Banana Milkshake
- Banana Muffins
- Spinach Avocado Green Smoothie
- Egg Muffins
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tbsp sugar
- 3 eggs separated
- 1 2/3 cups buttermilk
- 3 tbsp unsalted butter
- 1 cup blueberries
- In a large bowl, sift the all-purpose flour, baking powder, and salt, set aside.
- In a large bowl, beat the yolks and sugar until pale and smooth, and whisk in the buttermilk and baking soda.
- In another bowl, whisk the egg whites until stiff.
- Pour the buttermilk mixture and the melted butter into the flour mixture and whisk together.
- Fold in the egg whites
- Preheat skillet and add some butter
- ladle batter onto griddle, add blueberries, and turn when bubbles form around the cakes.
- Serve with warm maple syrup, butter, and powdered sugar.