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Fluffy Blueberry Pancakes

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Credit: Kelli Foster

I’ve never met a pancake I didn’t like, but nothing — I truly mean nothing — compares to these blueberry pancakes. They’re thick, incredibly soft and fluffy, just sweet enough, and *packed* with fresh blueberries. Add a smear of butter and a pour of maple syrup and you’re on your way to breakfast bliss. Here’s how to make the absolutely best blueberry pancakes .

Do You Cut Blueberries for Pancakes?

Absolutely not! For starters, this is a tedious task for a meal that’s otherwise pretty quick and easy to pull together. Most importantly, though, one of the best things about cutting into these pancakes is having the warm, swollen blueberry quite literally burst open. This wouldn’t happen if the blueberries weren’t whole.

What’s the Secret to Great Blueberry Pancakes?

1. Start with buttermilk. Rich, creamy buttermilk gives the pancakes a subtle tang, plus buttermilk combined with the baking soda is a major part of what gives these pancakes some serious lift.
2. Avoid overmixing. Mix until the batter is just combined. There will be some lumps, but it’s important not to over-mix the batter, which will leave you with rubbery (rather than fluffy) pancakes.
3. Mix the berries into the batter. Many recipes call for adding blueberries to the pancakes right after adding them to the skillet, but you’re better off folding them into the batter. Not only does it do a good job of distributing the berries, but you’ll also get berries through the pancake, not just on one side. Plus, the batter will protect them from burning against the hot pan.
4. Rest the batter. This is perhaps the toughest part of the process, but resting the batter for 15 minutes will reward you with a better pancake. This time gives the flour a chance to properly hydrate and the baking powder time to activate.

Credit: Kelli Foster

What Do You Eat with Blueberry Pancakes?

A stack of warm blueberry pancakes with a smear of butter and generous drizzle of maple syrup is impossible to resist, in my opinion. If you’re looking for something a little different you can always add a swipe of jam or a sprinkle of powdered sugar, or if you’re a serious berry-lover, go all in with some blueberry syrup.

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Blueberry Pancakes

Yield Serves 4 to 6 , Makes 15 to 16 (3-inch) pancakes

Prep time 8 minutes

Cook time 12 minutes to 20 minutes

• shellfish-free
• fish-free
• alcohol-free
• vegetarian
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on 6 servings. (% daily value)

• Calories 408
• Fat 15.2 g (23.4%)
• Saturated 6.2 g (31.1%)
• Carbs 58.8 g (19.6%)
• Fiber 2.3 g (9.2%)
• Sugars 23.7 g
• Protein 9.6 g (19.1%)
• Sodium 525.1 mg (21.9%)

Ingredients

• 4 tablespoons

  unsalted butter, plus more for serving

• 2 cups

  all-purpose flour

• 3 tablespoons

  granulated sugar

• 1 teaspoon

  baking powder

• 1 teaspoon

  baking soda

• 1 teaspoon

  kosher salt

• 2 cups

  buttermilk

• 2

  large eggs

• 1 teaspoon

  vanilla extract

• 1 pint

  fresh blueberries (about 2 cups), plus more for serving

• About 2 tablespoons

  vegetable oil

• Maple syrup, for serving

Instructions

1. Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. (Alternatively, melt on the stovetop and transfer to a medium bowl.) Set aside to cool slightly while you measure the dry and wet ingredients.

2. Place 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

3. Add 2 cups buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the butter and whisk to combine. Pour into the flour mixture and whisk until just combined. Some small lumps are OK. Add 1 pint fresh blueberries and gently fold to combine. Set the batter aside to rest for 15 minutes.

4. Heat a large nonstick or cast iron skillet over medium heat. Add 1 teaspoon vegetable oil and swirl to coat. Add 1/4-cup portions of the batter to the pan, cooking 3 to 4 at a time, depending on the size of your pan. Cook until bubbles appear on the surface, the edges begin to set, and the bottoms are golden-brown, about 3 minutes. Reduce the heat to medium-low if the pancakes are cooking too quickly.

5. Flip the pancakes. Cook until the second sides are golden-brown, 1 to 2 minutes more. Transfer to plate or a 250°F oven if you want to keep them warm. Repeat using more oil and cooking the remaining batter. Serve with more butter, maple syrup, and blueberries if desired.

Recipe Notes

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Source : food