Blueberry Pancakes Recipe
Recipe information
Make Blueberry Pancakes in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Batter
Blueberries & Finish
Batter
1. Mix dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
2. Combine wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, whole milk, egg, melted butter, and vanilla extract until homogenous.
3. Make the batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix or it will make tough pancakes. If the batter seems very thick, add up to 1–2 tablespoons additional milk to reach a pourable but thick consistency.
4. Rest the batter
Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and helps produce tender pancakes.
Blueberries & Cooking
5. Preheat skillet or griddle
Heat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Lightly grease with a little butter or neutral oil and wipe excess with a paper towel so the surface is lightly coated.
6. Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot surface leaving space between pancakes. Immediately scatter 10–15 fresh blueberries evenly onto each pancake (or fold a few into the batter for more inside blueberries). Cook until the edges look set and bubbles form and begin to pop on the surface, about 2–3 minutes.
7. Flip and finish
Carefully flip each pancake with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown but do not burn.
8. Keep warm
Transfer finished pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining batter, or place them under a tent of foil.
9. Serve
Stack pancakes, top with extra fresh blueberries if desired, dust with powdered sugar (optional), and drizzle with maple syrup to taste. Serve immediately.
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