Fluffy Blueberry Pancakes Recipe: A Sweet Morning Delight

Blueberry pancakes dance with bursts of flavor in this simple homemade blueberry pancakes recipe that promises a delightful breakfast.

Sweet, fluffy batter cradles juicy berries in every golden bite.

Weekend mornings sparkle when these pancakes hit the griddle.

Fresh blueberries add natural sweetness and vibrant color to each stack.

The batter mixes quickly with ingredients you likely have in your kitchen.

Soft, tender pancakes emerge golden and inviting from the pan.

Drizzle with maple syrup and savor the delicious morning magic.

How to Store Pancakes Best

• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place a sheet of parchment paper between each pancake to prevent sticking.
• Wrap cooled pancakes individually in plastic wrap or aluminum foil, then place in a freezer-safe bag. They'll stay fresh for up to 1 month in the freezer.
• Warm refrigerated pancakes in a toaster or oven at 350F for 3-5 minutes until heated through. For frozen pancakes, thaw overnight in the refrigerator before reheating.
• Always let pancakes cool completely before storing to avoid condensation and maintain their crisp texture.

FAQs

• Why do I need to let the batter rest for 10-15 minutes?

Resting allows the flour to absorb liquid, which helps create fluffier and more tender pancakes. The flour hydrates, resulting in a smoother batter and better texture.

• Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them first – add them directly to the batter while still frozen to prevent color bleeding and maintain their shape during cooking.

• What type of skillet works best for pancakes?

A cast-iron skillet is ideal because it provides even heat distribution and creates a beautiful golden-brown surface. If you don’t have cast-iron, a non-stick pan will also work well.

Why Blueberry Pancakes Delight

• Boost Family Breakfast: Create a delightful morning experience that brings everyone together, making weekend breakfast feel special and enjoyable for all ages.
• Master Quick Cooking: Learn a straightforward recipe that requires minimal cooking skills, perfect for beginners or home cooks wanting a simple yet delicious breakfast option.
• Customize with Ease: Experiment with different berries or add-ins like chocolate chips, nuts, or different flavor extracts to personalize your pancake experience and keep things exciting.
• Minimal Cleanup Solution: Use just a few mixing bowls and a single skillet, reducing kitchen mess and making the cooking process stress-free and convenient for busy mornings.

Blueberry Pancake Ingredient Essentials

• All-Purpose Flour: A staple ingredient that provides the structure for fluffy pancakes.
• Sugar: Adds a subtle sweetness to balance the other flavors.
• Baking Powder: Helps the pancakes rise and creates a light, airy texture.
• Salt: Enhances the overall flavor of the pancake batter.

• Half-and-Half, Sour Cream: Creates a rich and creamy base for the pancake batter.
• Eggs: Bind the ingredients together and add richness to the pancakes.
• Unsalted Butter: Provides moisture and a delicious buttery flavor.
• Vanilla Extract: Adds a warm, sweet aroma to the pancakes.

• Fresh Blueberries: Adds bursts of sweet and tangy flavor throughout the pancakes.
• Maple Syrup, Extra Butter: Optional toppings for serving that complement the pancakes.

Steps to Make Blueberry Pancakes

Step 1: Warm Up the Oven

Slide a large rimmed baking sheet into the oven and set the temperature to 200°F.

This clever trick will keep your pancakes toasty and delicious while you cook the entire batch.

Step 2: Create Dry Mixture

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Blend everything until perfectly combined.

Step 3: Whip Up Wet Ingredients

• Half-and-half
• Sour cream
• Eggs
• Melted butter
• Vanilla extract

Mix until everything is smoothly incorporated.

Step 4: Merge Mixtures

Gently stir the wet ingredients into the dry ingredients.

Don’t worry about a few lumps – they’re totally okay and will make your pancakes extra tender.

Step 5: Fold in Blueberries

Carefully fold fresh blueberries into the batter.

Let the mixture rest for 10-15 minutes.

This magical pause helps the flour absorb liquid and creates incredibly fluffy pancakes.

Step 6: Prepare the Cooking Surface

Heat a large cast-iron skillet over medium heat.

Add a small pat of butter and a drizzle of oil.

Wait until the oil shimmers and butter foam settles – that’s your green light to start cooking.

Step 7: Cook Pancake Rounds

Pour about 1/4 cup of batter for each pancake.

Watch for bubbles to form on top and golden brown edges (about 2-3 minutes).

Flip once and cook the other side until golden, another 2-3 minutes.

Step 8: Keep Pancakes Warm

Transfer cooked pancakes to the warm oven.

Continue cooking remaining batter, adding more butter and oil as needed.

Adjust heat to prevent burning.

Step 9: Serve and Enjoy

Plate your pancakes and drizzle with maple syrup.

Add a pat of butter if you’re feeling extra indulgent.

Breakfast bliss is served!

Tips for Fluffy Pancakes

• Gently toss fresh blueberries in a light dusting of flour before adding to the batter to prevent them from sinking and ensure even spread throughout the pancakes.
• Mix wet and dry ingredients minimally, stopping when just combined to maintain a tender, fluffy pancake consistency without overmixing.
• Use medium-low heat and watch for shimmering butter to create perfectly golden pancakes without burning the exterior before the center cooks through.
• Experiment with adding lemon zest to the batter or substituting half the all-purpose flour with whole wheat flour for enhanced nutritional value and depth of flavor.

Blueberry Pancake Flavors to Try

• Chocolate Chip Berry Pancakes: Replace blueberries with dark chocolate chips and mixed berries for a decadent morning treat.
• Gluten-Free Pancake Option: Swap wheat flour with almond or gluten-free blend, ensuring same fluffy texture for those with dietary restrictions.
• Vegan Pancake Variation: Use plant-based milk, flax eggs, and coconut oil instead of dairy ingredients to create a completely animal-product-free breakfast.
• Protein-Packed Pancakes: Incorporate protein powder or add Greek yogurt to increase protein content, perfect for fitness enthusiasts and active individuals.

Ways to Serve Blueberry Pancakes

• Breakfast Bliss Platter: Arrange pancakes in a beautiful stack, drizzle with warm maple syrup, and garnish with fresh blueberries and a delicate mint leaf for an Instagram-worthy presentation.
• Sweet Morning Sidekick: Pair pancakes with crispy bacon strips, scrambled eggs, or a dollop of whipped cream to create a hearty and satisfying breakfast experience.
• Fruit Lover's Dream: Top pancakes with additional fresh blueberries, sliced strawberries, or a homemade berry compote for extra fruity goodness and vibrant color.
• Decadent Topping Adventure: Sprinkle powdered sugar, add a schmear of cream cheese, or drizzle with honey to elevate the pancakes' flavor and create a gourmet breakfast moment.

Easy Blueberry Pancakes Recipe

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4.7 from 27 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Blueberry pancakes burst with sweet, tangy goodness, creating a breakfast symphony that dances across your plate. Fluffy, golden rounds studded with juicy berries offer pure morning comfort, inviting you to savor each delightful bite.

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Ingredients

Scale 1x2x3x

Pancake Ingredients (Dry):

• 2 cups cake flour
• 1/3 cup granulated sugar
• 1 tablespoon (tbsp) baking powder
• 3/4 teaspoon (tsp) kosher salt

Pancake Ingredients (Wet):

• 1 cup half-and-half
• 1 cup sour cream
• 2 large eggs
• 1 tablespoon (tbsp) unsalted butter, melted and cooled
• 1 teaspoon (tsp) vanilla extract
• 1 cup fresh blueberries

Cooking and Serving Ingredients:

• Neutral oil for cooking the pancakes
• Extra butter for cooking
• Maple syrup
• Extra butter (optional)

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Instructions

1. Preheat oven to 200°F and place a large rimmed baking sheet inside to maintain pancake warmth during cooking.
2. In a spacious mixing bowl, thoroughly combine flour, sugar, baking powder, and salt using a whisk.
3. Create a separate mixture by blending half-and-half, sour cream, eggs, melted butter, and vanilla until smooth and integrated.
4. Gently incorporate wet ingredients into dry components, allowing some lumps to remain for optimal texture.
5. Delicately fold blueberries into the batter, then allow mixture to rest 10-15 minutes for enhanced fluffiness.
6. Prepare a cast-iron skillet over medium heat, lightly greasing with butter and oil until surface shimmers and butter foam dissipates.
7. Pour approximately 1/4 cup batter per pancake, cooking until bubbles emerge and bottom turns golden brown (2-3 minutes). Flip carefully and cook opposite side until equally golden.
8. Transfer completed pancakes to warm oven-heated baking sheet, repeating cooking process and adjusting heat to prevent burning.
9. Serve immediately, accompanied by maple syrup and additional butter if desired.

Notes

• Let the batter rest for 10-15 minutes to allow flour to absorb liquid, creating fluffier, more tender pancakes.
• Mix wet and dry ingredients gently, leaving small lumps in the batter to avoid overmixing, which can make pancakes dense and chewy.
• Gently fold blueberries into batter just before cooking to prevent them from sinking and ensure even spread throughout pancakes.
• Use medium-low to medium heat and watch for butter foam subsiding, which indicates the perfect pan temperature for golden, evenly cooked pancakes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 10 g
• Sodium: 400 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg