Pancakes are a household favorite in our household, and we have previously shared our vital fluffy pancakes recipe with you. We liked that dish so much that we altered it to create these simple blueberry pancakes to share with you today. These pancakes are simple to prepare, and we’re willing to bet that you already have everything you need to make them on hand right now.
Ingredients Needed For Blueberry Pancakes
Our photographs show all-purpose (plain) flour, which we used in our recipe. Whole wheat flour provides a higher percentage of whole grain. When we utilize whole wheat, we use a 50:50 combination of whole wheat and all-purpose flour to ensure that the muffins remain light and fluffy (we explain why in our recipe for whole wheat pancakes). Change up the regular flour for your preferred gluten-free flour mix or try buckwheat flour (see our recipe for buckwheat pancakes for more information).
Given that we often serve pancakes with maple syrup, we reduce the amount of sugar we use while making the batter for our pancakes. These may be used with granulated sugar, brown sugar, coconut sugar, and even honey, according to your preference. Make these banana buttermilk pancakes by mixing in a little amount of mashed banana, as we did in this recipe.
When it comes to the liquid component of the pancake batter, there are several alternatives. As a result of what we had on hand in the fridge, we used reduced-fat milk, but you may substitute non-dairy milk such as almond or oat milk if you like.
Baking soda and lemon juice (or vinegar)
It is the interaction between baking soda and a little amount of acid, such as lemon juice or white vinegar, that produces the light and fluffy texture of these pancakes. If you just have baking powder in your home, don’t panic; we’ve included instructions below on how to substitute it for the other ingredients.
To get that melt-in-your-mouth quality, we add melted butter to the batter while it is still warm. If you don’t want to use butter, you may use melted coconut oil, which tastes really delicious when combined with blueberries.
The egg provides structure and aids in the production of light and fluffy pancakes. If you do not cook with eggs, a flax egg may be used in place of the regular egg.
Vanilla essence and salt
The addition of vanilla essence and salt elevates the flavor to a new level. You may also try other extracts to see what works best for you. The addition of a little dash of almond extract to these blueberry pancakes is one of my favorites.
Fluffy Blueberry Pancakes
1 large egg
1 teaspoon vanilla extract
1/8 teaspoon almond extract, optional
4 tablespoons unsalted butter, melted, plus more for skillet
1 cup blueberries, fresh or frozen, plus more for serving
1 1/2 cups (190 grams) of all-purpose flour
1 to 2 tablespoons sugar, depending on preference
3/4 teaspoon baking soda, see notes for substituting baking powder
1/2 teaspoon of fine sea or table salt
1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
2 tablespoons white vinegar or fresh lemon juice
- Pour the milk and vinegar (or lemon juice) into a 2-cup measuring jug or bowl, and then let sit for five minutes. (This simulates buttermilk, which when added with the baking soda later in the recipe, makes the pancakes fluffy.)
- Then, in a larger bowl, combine the salt and baking soda with the flour.
- In a separate bowl, combine the milk, egg, vanilla, and almond extracts.
- Using a pastry cutter, cut a small hole in the middle of the flour mixture and pour in the batter. Pour the milk and butter into the well and whisk with a fork until there are no more flour clumps. Having a few little lumps in the batter is OK; over-mixing the batter is critical. It will be difficult to pour the batter, but it will still be thick enough to work with. If it’s too thick, add a little more milk to thin it down.
- Fold in the blueberries if you’re using fresh blueberries instead of frozen ones. For fresh or frozen blueberries, keep them to the side, since you’ll be adding them later.)
- COOK PANCAKES
- Over medium-high heat, place a big skillet (or griddle) on the stove. If the water splatters about the pan and ultimately evaporates, the pan is ready for cooking.
- Apply a thin layer of melted butter to the pan. Pour batter into the skillet using a 1/4-cup measuring cup. Make a 4-inch circle by spreading the batter evenly. Sprinkle a generous amount of frozen blueberries over the uncooked side of the pancake if used.
- Turn the pancake over when the edges are dry and bubbles develop and explode on the top surfaces. This process takes around two minutes. After flipping, cook for a further 1 to 2 minutes, or until the center is just set and the outside is gently browned. Serve with warm syrup, butter, and extra berries as soon as possible. –