I made blueberry pancakes a few weeks ago, and the wee ones were thrilled. Mommy usually doesn’t make pancakes (simply because if they think I can’t, then they don’t ask me to every single day), but I shattered that myth with these easy blueberry pancakes I whipped up. Like all pancake batter, it is better if you let it rest a bit, which means that if I’m going to spoil my children with these delicious treats, I can make the pancake batter the night before and then quickly cook them in the morning.
Bet you didn’t know pancakes could easily be a weekday morning breakfast, did you?
Oh, it can. Just don’t tell the wee ones. I’ve had this recipe up my sleeve, waiting to post it, and when I realized that today was National Blueberry Pancakes Day, I knew that today would have to be the day. It’s not too late to celebrate. You can easily make the batter and have breakfast for dinner tonight. I know I just might be doing that here.
There is, of course, the debate over whether to add the blueberries into the batter versus adding the blueberries to the already cooking pancakes. Personally, I prefer waiting to add the blueberries. That way, I know that the blueberries are evenly distributed on the pancake itself, and I also like how the blueberries bake a little bit against the griddle once I flip them. The key? Making sure you serve them with the blueberries facing up so you can see all the yummy goodness.
I love adding fruit to pancakes because the wee ones are happy with the level of sweetness in the pancakes just the way they are. Interestingly, when my husband makes chocolate chip pancakes for them, they like to add syrup to the pancakes. Or jam. Or Nutella. With these? They need nothing else on top of it, which as a parent, I love – no one needs all the sugar we eat and are exposed to every day. Of course, these would be pretty awesome with my homemade blueberry syrup, but shhh I didn’t tell the wee ones this was an option.
Blueberry Pancakes Recipe
These are quick and easy to make. Start by melting your butter. While it’s melting, add the dry ingredients to a medium size bowl. Use a whisk to ensure your flour, sugar, baking powder, and salt. You want to ensure your dry ingredients don’t have any clumps of salt or sugar, as this is the most thorough mixing you’ll do of your blueberry pancakes.
Add your milk to a large measuring cup. Once you have the right amount measured, add the vanilla bean paste (or extract) and eggs and whisk to thoroughly combine. Add the melted butter and whisk again. This makes for one less dirty dish you have to wash later – my favorite way to cook and bake!
Pour your wet ingredients into your dry ingredients and use the whisk to slowly stir. You don’t want to stir them quickly or over mix them, but the whisk works to get the dry ingredients incorporated. Stop when you still have a few flecks of flour remaining. If you have time, let your blueberry pancake batter rest. Ideally, set it in the fridge for a half hour. You can leave it there overnight if you want to make your batter the night before, but if you have to get your pancakes made right away (and I get it, I’ve been there) you certainly can.
I use my griddle because I can turn it to the exact heat setting I like, but if you don’t have one, use a large pan on your stove turned to medium or medium high, depending on your stove. Electric griddles should be turned to about 350 degrees, and you’ll know when either type is ready when you add a drop of water and it sizzles and dances. If it’s so hot that it steams before it has a chance to dance, it is too hot, so turn the heat down.
While it’s preheating, rub your griddle with just a little bit of oil. You want just a thin coat of oil, which means I find it easiest to add a little to a paper towel and use the paper towel to wipe the surface of my griddle to oil it. I don’t use butter because it burns, which doesn’t work well for pancakes. If I’ve made bacon before the pancakes (which of course is the wee ones’ favorite), I’ll simply use a paper towel to wipe off the excess bacon grease and use that for my oil. It adds a great taste to the blueberry pancakes and a little bit of a crust, which we all love.
Once the griddle is ready, I use a half cup measuring cup to scoop out batter for each pancake. I don’t want to use a full half cup of batter, but what drips out naturally is usually the right amount for the size pancakes I want. I scoop and pour as quickly as I can, placing six pancakes on the griddle at a time. As soon as they’re on the griddle, I add the blueberries atop the pancakes and gently press them in just a little.
When the pancakes start to bubble everywhere, that’s when they’re ready to flip. Use a pancake turner to gently slide under each pancake and flip it. See those tiny bubbles? This pancake isn’t ready to flip yet. When those tiny bubbles become big bubbles and start popping, tha’s when you want to flip your pancakes.
If you have the right temperature, the blueberry pancakes should be a beautiful golden brown and release from your griddle easily. If not, adjust your temperature or how long you let it cook before flipping. Cook on the second side for another few minutes, then blueberry side up onto a waiting plate.
In my house, the blueberry pancakes disappear as fast as I can make them. When we’re trying to be polite and eat all together, I make sure my pancakes stay warm. I like using my oven, which helps because no one can “accidentally” sneak a pancake. Simply heat it to 150 degrees, with your platter in it before you start to preheat, which helps prevent any cracking. Add the pancakes so that they aren’t fully on top of each other but overlap just a little bit. Serve as soon as your pancakes are done.
- 2 1/4 c flour
- 1/4 c sugar
- 2 t baking powder
- 1/2 t salt
- 2 c milk
- 1/4 c butter
- 3 eggs
- 1 t vanilla
- 2 c blueberries
- Melt your butter and set aside.
- Add your flour, sugar, baking powder, and salt to a bowl and whisk to thoroughly combine.
- Add your milk to a large measuring cup, then add the egg and vanilla and whisk thoroughly. Add the melted butter and whisk again.
- Pour your wet ingredients into your dry ingredients, then carefully use your whisk to stir - not whisk - your batter just until the flour is mostly incorporated. Some flour should still be just visible. Don't over mix it.
- Let your batter rest, if you can, in the fridge for a half hour. Preheat your griddle, and rub just a bit of oil onto your griddle using a paper towel to ensure you have the bare minimum on there. When your griddle has a drop of water dance and boil, you have the right temperature. If it doesn't dance, it needs to be hotter. If it evaporates before it has a chance to dance, turn your heat down.
- Using a half cup measure, scoop and pour your pancakes quickly onto the griddle, knowing you are doing less than a half cup size pancakes, which is your intention. As soon as you get the pancakes on the griddle, add blueberries to each pancake and gently press them in.
- Cook your pancakes until they are filled with bubbles and the bubbles are starting to pop. Use a pancake turner to flip and cook on the second side until they're lightly browned on both sides.
- Serve immediately, or keep warm in a 150 degree oven until you have finished making your pancakes.
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Nutrition Information:Yield: 18 Serving Size: 1 pancake
Amount Per Serving:Calories: 126 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 40mg Sodium: 166mg Carbohydrates: 19g Fiber: 1g Sugar: 5g Protein: 4g