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blueberry pancakes with blueberry compote
blueberry pancake recipe, blueberry pancakes, blueberry pancakes recipe, how to make blueberry pancakes

The Best Blueberry Pancakes Recipe

Prep Time :30 minutes
Cook Time :15 minutes
Total Time :45 minutes
Serves: 11
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Ingredients

Blueberry Pancakes

  • 2 cups all-purpose flour
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • 4 tablespoons butter melted
  • 1/3 cup of granulated sugar
  • 1 tbsp baking powder non-aluminum
  • 1/2 teaspoon salt
  • 1 cup blueberries heaping cup
  • 1 tsp lemon zest
  • oil for frying, optional
  • blueberry compote optional
US Customary - Metric

Instructions

  • Make the Blueberry Pancakes. Place a large baking sheet in the oven and preheat to 200°F.
  • In a medium bowl, sift the all-purpose flour, baking powder, and salt. Whisk well and set aside.
  • Then, add the eggs, buttermilk, vanilla extract, melted butter, and sugar to a large mixing bowl. Whisk together until well combined.
  • Next, add flour mixture and mix until almost combined. Then, add the blueberries and fully mix in by folding the blueberries into batter. Be careful not to over mix the batter. It’s okay if there are a few lumps. Once combined,  let your batter sit for about 15-20 minutes.
  • Next, heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan.
  • Then, pour ⅓ a cup of pancake batter onto the heated skillet and cook on the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4 minutes.
  • Flip the pancake and cook on the second side for 1-2 minutes until golden brown. Transfer the cooked pancakes to the oven and repeat the process until all of the batter has been used.
  • Serve the pancakes with the blueberry compote and dust with powdered sugar and whip cream.

Notes

    • Don’t Overmix the Batter: Mix until just combined to keep the pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
    • Prevent the Blueberries from Sinking: I personally haven’t had any issues with the berries sinking. However, if you’re worried, toss them in a small amount of flour before adding them to the batter. 
    • Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
    • Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
    • Use a Light Touch When Pouring: Pour the batter gently, and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
    • Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
    • Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.
 

Nutritional Information

Serving: 1 pancakeCalories: 216kcal (11%)Carbohydrates: 34g (11%)Protein: 5g (10%)Fat: 7g (11%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 46mg (15%)Sodium: 312mg (14%)Potassium: 140mg (4%)Fiber: 2g (8%)Sugar: 14g (16%)Vitamin A: 272IU (5%)Vitamin C: 6mg (7%)Calcium: 127mg (13%)Iron: 1mg (6%)