Blueberry Pancakes Recipe
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
Blueberries & Finish
Method
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
- 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.