Start your day with a stack of delicious blueberry pancakes! These fluffy delights are not only satisfying but also bursting with the sweetness of fresh blueberries. Whether drizzled with maple syrup or topped with whipped cream, this recipe is a guaranteed crowd-pleaser. Perfect for family breakfasts or a special brunch, these pancakes will make your mornings brighter and tastier!
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh blueberries
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 10 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (2 pancakes) contains approximately:
– Calories: 220
– Protein: 6g
– Carbohydrates: 35g
– Fat: 8g
– Fiber: 1g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined; don’t overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet over medium heat and lightly grease it.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface, about 2-3 minutes.
8. Flip the pancakes and cook for another 2 minutes until golden brown.
9. Repeat with remaining batter, greasing the skillet as needed.
10. Serve warm with syrup or toppings of your choice.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. If you don’t have buttermilk, regular milk mixed with a tablespoon of vinegar works well. You can also use frozen blueberries in a pinch.
Serving and Pairings
These blueberry pancakes pair wonderfully with maple syrup, honey, or a dollop of whipped cream. They also go well with fresh fruit, yogurt, or a side of crispy bacon for a savory touch.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to three days. They can be reheated in a toaster or microwave. For longer storage, pancakes can be frozen for up to two months. Just separate layers with parchment paper.
Cooking Mistakes
– Don’t overmix the batter; it should be slightly lumpy.
– Ensure your skillet is adequately heated before pouring the batter.
– Avoid adding too many blueberries; they can make pancakes soggy.
– If pancakes brown too quickly, reduce the heat.
– Use a measuring cup for consistent pancake sizes.
Helpful Tips
– Use fresh blueberries for the best flavor.
– Let the batter rest for a few minutes for fluffier pancakes.
– Experiment with adding lemon zest for a citrusy twist.
– Keep cooked pancakes warm in the oven while finishing the batch.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used, but do not thaw them beforehand to prevent them from bleeding into the batter.
How do I make pancakes fluffier?
Make sure not to overmix the batter and allow it to rest for a few minutes before cooking.
Can I make these pancakes vegan?
Yes, you can substitute the egg with a flax egg and use plant-based milk instead of buttermilk.
What can I serve with blueberry pancakes?
They are great with maple syrup, yogurt, fresh fruit, or even a sprinkle of nuts for added texture.
How do I know when the pancakes are done?
Pancakes are ready to flip when bubbles form on the surface and the edges look set.
Conclusion
Blueberry pancakes are a delightful way to start your day, combining the sweetness of blueberries with a fluffy texture. Whether enjoyed on a lazy Sunday morning or for a special occasion, this recipe will surely become a favorite. So whip up a batch and savor the deliciousness!
Blueberry Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 2 minutes until golden brown.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve warm with syrup or toppings of your choice.
Nutrition
