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Blueberry Pancakes

Blueberry Pancakes



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Ingredients

  • 1 cup plus 2 tablespoons cake flour
  • 1 tablespoon baking powder
  • 3 tablespoons unsalted butter, melted, plus additional melted butter
  • 2 1/2-pint baskets blueberries

Recipe Preparation

  • Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.

  • Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.

,Photos by Rick SzczechowskiReviews Section

I tried 3 celebrity chefs' recipes for blueberry pancakes, and the best was super fluffy

Nothing says it's the weekend quite like a hot stack of blueberry pancakes.

This is a quick, simple dish that is ready in minutes, but there's something special about this breakfast that makes it best served on a sleepy Saturday morning.

Blueberry pancakes, or really any kind of pancakes, are generally easy to make, the trick is finding how to achieve the softest, fluffiest pancakes that can still hold up to generous helpings of warm maple syrup.

Celebrity chefs like Trisha Yearwood, Ree Drummond, and Bobby Deen each have a signature blueberry-pancake recipe, and I tested them all to find my favorite.

Here's how they all stacked up:


How to Make the Best Blueberry Pancakes

We love pancakes around here and have already shared our essential fluffy pancakes recipe with you. We love that recipe so much that we adapted it to make these easy blueberry pancakes. These pancakes are quick to make, and we’re willing to bet you’ve got everything you need to make them right now.

Here’s what you need to make them:

  • Flour — In our photos, we’ve used all-purpose (plain) flour. For more whole grain, use whole wheat flour. When we use whole wheat, we go for a 50:50 blend of whole wheat to all-purpose, so they stay nice and fluffy (we explain why in our recipe for whole wheat pancakes). For gluten-free pancakes, swap in your favorite gluten-free flour blend or try buckwheat flour ( here’s our recipe for buckwheat pancakes).
  • Sugar — Since we usually serve pancakes with syrup, we hold back a bit when it comes to how much sugar we add to the batter. These work with granulated sugar, brown sugar, coconut sugar, and even honey. You could even mix in a little bit of mashed banana as we did in these banana buttermilk pancakes.
  • Milk — There are a lot of options for the liquid element of the pancake batter. Since it’s what we have in our fridge, we use reduced fat milk, but you can use non-dairy milk like almond or oat milk if you want.
  • Baking soda and lemon juice (or vinegar) — It’s the reaction between baking soda and a little acid like lemon juice or white vinegar that makes these pancakes so light and fluffy. If you only have baking powder in your kitchen, don’t worry, we’ve given directions below for substituting it.
  • Melted butter — To get that melt-in-your-mouth texture, we mix in melted butter to the batter. If you don’t eat butter, you can use melted coconut oil, which does taste amazing with the blueberries.
  • Egg — The egg adds structure and helps to make our pancakes light and fluffy. If you do not cook with eggs, you can substitute a flax egg.
  • Vanilla extract and salt — Vanilla extract and salt take the taste to the next level. You can experiment with other extracts, too. I particularly love a tiny splash of almond extract in these blueberry pancakes.

Can I Use Frozen Blueberries in These Pancakes?

You can use fresh or frozen blueberries to make these pancakes. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry pancake fix!

When using fresh blueberries, add the berries directly to the bowl with batter and fold them in. For frozen blueberries, skip that and add the frozen berries directly to the uncooked side of the pancake in the pan. This way, the frozen berries sink into the middle of the pancake and when you flip it, they get hot and juicy.

(If you were to add frozen berries to the batter in the bowl and mix, the batter turns an unusual blue-green color. It tastes great, but by adding the berries directly to the pancake, they look better.)

For Fluffy Pancakes, Don’t Over-Mix

Over-mixing pancake batter is a common mistake — it makes them heavy and flat, not fluffy. To prevent this, mix your dry and wet ingredients separately at first then combine just before cooking. By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins.

When you’re ready to make the pancakes, combine the two mixes — we use a fork. Stir until you no longer see dry clumps of flour. Then fold in blueberries.

Just in case you have leftover blueberries, here’s our Buttery Lemon Blueberry Cake recipe. It’s simple to make and tastes amazing.

Can These Pancakes Be Made In Advance?

Pancakes freeze well, making them perfect for making in advance. While pancakes fresh off the stove taste the best, freezer pancakes will help fix your next pancake craving!

Here are our tips for freezing pancakes:

  • Freeze the cooked pancakes in a single layer on a baking sheet. We just line them up on a parchment paper lined baking sheet and slide them into the freezer until they are hard. They usually take an hour or so.
  • When the pancakes are frozen, place a layer of parchment paper between each pancake to prevent them from sticking to each other.
  • Store the pancakes in a freezer-safe container or bag up to two months.
  • To reheat frozen pancakes, place them, in one layer, in a 350 degree Fahrenheit oven, cover them with some foil, and then bake until they are heated through (about 10 minutes).
  • You can also microwave the frozen pancakes, but they will be a little more floppy. Two pancakes should take 20 to 30 seconds to reheat.

For more delicious breakfast recipes, try our Easy Baked French Toast (it can even be made overnight), these Crispy Waffles or our Perfectly Creamy Scrambled Eggs.


Recipe Summary

  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup whole milk
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled, plus more for griddle
  • 1 large egg, lightly beaten
  • 2 cups (1 pint) blueberries
  • Orange-Maple Butter, for serving
  • Pure maple syrup, for serving

Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).

Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.


Recipe Summary

  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vegetable oil
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 1 cup fresh blueberries
  • Pure maple syrup, for serving
  • Softened unsalted butter, for serving

Preheat oven to 200°F. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl make a well in center of mixture. Stir together buttermilk, oil, and egg add to flour mixture, stirring until smooth.

Place 1 tablespoon of the butter in a large nonstick skillet over medium-high, and heat just until melted and beginning to foam. Reduce heat to medium. Using about half the batter, pour 1/4 cup portions into hot skillet, and sprinkle top of each with some of the blueberries. Cook until golden brown on bottom and bubbles begin to form on top, 2 to 3 minutes. Flip and cook until golden brown on bottom, 1 to 2 minutes. Place cooked pancakes on a baking sheet, and keep warm in preheated oven.

Repeat with remaining butter and batter. Serve pancakes with maple syrup and softened butter.


The batter seemed too thin

I started by mixing the evaporated milk with lemon juice and zest, then let that mixture sit for five minutes. In the meantime, I mixed my dry ingredients and added the remaining wet ingredients to the evaporated milk.

I then incorporated the wet ingredients into the dry to make the batter. When I poured in the blueberries, they immediately sank to the bottom. The thin consistency was concerning, and I hoped the pancakes wouldn't turn out to be a disaster.


Recipe Summary

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 ⅓ cups low-fat or nonfat buttermilk
  • ¼ cup egg substitute
  • 1 tablespoon vegetable oil
  • ½ cup frozen blueberries
  • Cooking spray

Combine first 5 ingredients in a large bowl. Combine buttermilk, egg substitute, and oil add to dry ingredients, stirring just until dry ingredients are moistened. Stir in blueberries.

For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are bubbly and edges look cooked.

Note: You can cut cholesterol and fat from your diet by using a commercial egg substitute instead of whole eggs. Egg whites are the main ingredient in most egg substitutes. Sodium, preservatives, and sometimes oil are added so that the product will taste and perform like whole eggs. When modifying your own recipes, use 1/4 cup egg substitute for each whole egg.


Ricotta Pancakes with Blueberries

In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.

In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.

Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.


Simply combine the maple syrup, lemon juice and 2/3 of the blueberries in a medium saucepan. Boil the mixture for about ten minutes, then set aside to cool a bit. When the syrup is lukewarm, stir in the remaining blueberries.

Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

In another bowl, whisk together the eggs, buttermilk and melted butter.

Add the wet ingredients to the dry.

And whisk until just combined. The batter will be thick and lumpy.

Spoon the batter onto a nonstick pan or griddle and top with blueberries.

When the first side is golden brown, flip the pancakes and cook for about 30 seconds more. You can see that they get quite tall and deliciously crispy on the surface.

Stack the pancakes and spoon the blueberry maple syrup over top. Enjoy!


  • 1/2 cup whole-wheat pastry flour (see Source)
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon freshly grated nutmeg
  • ¾ cup part-skim ricotta cheese
  • 1 large egg
  • 1 large egg white
  • 1/2 cup nonfat buttermilk (see Tip)
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 2 teaspoons canola oil, divided
  • ¾ cup fresh or frozen (not thawed) blueberries

Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.

Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.