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.
Ingredients
Scale
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)
Instructions
- Preheat oven to 200°F and place a large rimmed baking sheet inside to maintain pancake warmth during cooking.
- In a spacious mixing bowl, thoroughly combine flour, sugar, baking powder, and salt using a whisk.
- Create a separate mixture by blending half-and-half, sour cream, eggs, melted butter, and vanilla until smooth and integrated.
- Gently incorporate wet ingredients into dry components, allowing some lumps to remain for optimal texture.
- Delicately fold blueberries into the batter, then allow mixture to rest 10-15 minutes for enhanced fluffiness.
- Prepare a cast-iron skillet over medium heat, lightly greasing with butter and oil until surface shimmers and butter foam dissipates.
- 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.
- Transfer completed pancakes to warm oven-heated baking sheet, repeating cooking process and adjusting heat to prevent burning.
- 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