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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Pancake Batter
Blueberries & Finish
Method
Pancake Batter
- 1
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly distributed.
- 2
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, stir gently until most of the flour is incorporated. The batter should be slightly lumpy — do not overmix, or pancakes will be tough. If batter seems very thick, add 1–2 tablespoons of additional buttermilk to reach a pourable but thick consistency (about ribbon-like).
- 4
Rest the batter
Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and allows the leavening to start working for lighter pancakes.
Blueberries & Cooking
- 5
- 6
- 7
Cook pancakes with blueberries
For each pancake, pour about 1/4 cup of batter onto the hot skillet. Quickly scatter 8–12 blueberries onto the uncooked surface of each pancake (if using frozen berries, press them gently into the batter; do not thaw to avoid wateriness). Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Using a spatula, gently flip each pancake and cook the second side until golden brown and cooked through, about 1–2 minutes more. Repeat, re-oiling the pan as needed between batches.
- 8
Keep warm
If making a large batch, keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the remainder.
- 9