Aug 28 2026
Restaurants›Four Seasons Midlothian›Blueberry Pancakes Recipe

Blueberry Pancakes Recipe

Inspired by Four Seasons Midlothian
Time30m
Serves4

Make Blueberry Pancakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Batter

To Serve (optional)

Method

Batter

  1. 1

    Mix dry ingredients

    In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and aerated.

  2. 2

    Whisk wet ingredients

    In a separate bowl or large measuring cup combine the milk, large egg, melted butter, and vanilla extract. Whisk until smooth and the egg is fully incorporated.

  3. 3

    Combine wet and dry

    Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — batter should be slightly lumpy. Do not overmix to avoid tough pancakes.

  4. 4

    Fold in blueberries

    Gently fold in the fresh blueberries until distributed through the batter. If blueberries are very juicy or frozen, toss them first in 1 tsp flour to prevent streaking; add them last and fold carefully.

  5. 5

    Rest the batter (optional)

    Let the batter sit at room temperature for 5–10 minutes to hydrate the flour and allow baking powder to start working. This improves texture and thickness.

Cook & Serve

  1. 6

    Preheat pan or griddle

    Place a nonstick skillet or griddle over medium heat and let it preheat for 3–5 minutes. Lightly grease with 1 tsp vegetable oil or a small amount of melted butter; wipe excess with a paper towel so the surface is evenly coated but not smoking.

  2. 7

    Cook pancakes

    For each pancake, pour about 1/4 cup of batter onto the hot surface, leaving space between. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Gently flip with a spatula and cook the second side until golden brown, another 1–2 minutes. Adjust heat as needed to prevent burning — medium-low is best once pan is hot.

  3. 8

    Keep warm

    If making multiple batches, transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the rest so they stay soft and warm.

  4. 9

    Serve

    Serve pancakes stacked with butter, maple syrup, and extra blueberries as desired. Enjoy immediately for best texture.

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