Blueberry Pancakes

Try these easy, fluffy blueberry pancakes! Each bite is bursting with blueberry flavor. Serve them with butter and maple syrup for the perfect brunch meal.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings pancakes

Calories 136kcal

Author John Kanell

Equipment

Large skillet
Mixing Bowls

Ingredients

1½ cups all-purpose flour (180g)
3 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 cup whole milk (300ml)
1 tablespoon fresh lemon juice
2 large eggs
4 tablespoons unsalted butter melted plus more for cooking (56g)
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries (158g)

Instructions

In a medium bowl, whisk together the milk and lemon juice, and let it sit for 5 minutes. Add the eggs, melted butter, and vanilla extract and whisk until well combined.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Pour the wet mixture into the dry mixture and stir together until combined. (A few lumps in the batter are okay and actually result in fluffier pancakes, so don’t try to stir it until smooth.)
Heat a large nonstick pan or griddle over medium heat. Lightly grease with butter. Working in batches, drop the pancake batter into the hot skillet using about ¼ cup per pancake. Sprinkle the top of each pancake with blueberries. Cook until the edges are set and lots of bubbles have formed on top of each pancake, 3 to 4 minutes.
Carefully flip and continue cooking until golden brown, and the centers feel springy when you press on them, 1 to 2 minutes. Transfer to a plate and keep warm while you cook the rest of the pancakes. Butter the skillet for each new batch. (You may have to occasionally wipe the skillet clean from caramelized blueberry juices.) Serve hot with butter and maple syrup.

Notes

Don’t over-mix the batter. A few lumps in the batter are okay, and actually result in fluffier pancakes, so don’t try to stir the batter until smooth. Over-mixing will yield dense, tough blueberry pancakes.
To prevent discolored pancakes: Wipe the skillet clean between batches to remove caramelized blueberry juices from the pan. If using frozen blueberries, do not thaw them beforehand. The juices will bleed into the batter, turning the pancakes a strange color.
To prevent sticking: Butter the skillet between batches to prevent the pancakes from sticking. I also recommend using a large skillet that is nonstick or a well-seasoned cast iron skillet.
For blueberry buttermilk pancakes: Swap the whole milk out for an equal amount of buttermilk, and leave out the lemon juice.
For extra flavor, add the grated lemon zest of 1 lemon or a splash of almond extract to the batter.

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