recipe

Blueberry Pancakes: the easy, light breakfast recipe for your summer

Total time: 25 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Blueberry pancakes are such a treat! It’s a summery version of classic pancakes. It’s an easy, light breakfast recipe that can be eaten plain or with syrup and butter. The pancakes are fluffy, thick, and golden brown—and simply delicious!

With a few simple ingredients like flour, sugar, oil, eggs, and buttermilk, you can easily whip up delicious, fluffy pancakes in no time. Simply make the batter, fold in the blueberries, and cook until golden.

Serve with extra blueberries and syrup and you’re ready to devour them! You can even turn this recipe into a dessert by adding a dollop of whipped cream or a scoop of ice cream.

Blueberry Pancake Ingredients

Flour – All-purpose flour will work with this recipe. Use gluten-free flour if you can’t consume gluten. Alternatively, use a combination of all-purpose flour and wholewheat flour.

Sugar – the sugar sweetens the pancake slightly.

Leavening agents – both baking soda and baking powder work together to give rise to the pancakes.

Eggs – the yolks and whites are added separately.

Blueberries – use fresh blueberries.

Can You Use Frozen Blueberries for Pancakes?

If blueberries are out of season, you can also use frozen blueberries. Don’t thaw them before using them.

How To Make Blueberry Pancakes

Whisk together the dry ingredients in a large mixing bowl. Add the cooking oil, buttermilk, vanilla extract, and egg yolks to the dry ingredients. Whisk until all the batter is smooth.

In another clean bowl, beat the egg whites until soft peaks form. Fold the egg whites into the batter. Gently fold in the blueberries. Be careful not to press on the blueberries too hard as this will make them mushy and the color will bleed into the batter.

Pour a bit of oil into a pan over medium heat. Drop spoonful of the batter into the heated pan. Once bubbles start to form on the surface, flip the pancakes and continue to cook until golden brown.

Tips For Making The Best Blueberry Pancakes

For a quick alternative, you can use Bisquick for the pancake batter. Simply mix together 2 cups Bisquick mix, 1 cup milk, and 2 eggs. Proceed with the recipe as stated.

For a vegan pancake batter, whisk together 1 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder. ½ tsp salt, 1 cup almond milk, 1 tablespoon apple cider vinegar, and 1 tsp vanilla extract.

Make sure to rest your pancake batter. This gives the gluten time to relax, which means light and fluffy pancakes. Rest for at least 30 minutes, and up to 2 days.

Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the batter will cook before it spread completely to the sides.

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.

If you prefer, you can substitute chocolate chips for the blueberries.

How To Store Blueberry Pancakes

Store the blueberry pancakes in an airtight container in the fridge for up to 4 days. You can freeze the blueberry pancakes for up to 3 months, just make sure to wrap them tightly in plastic wrap.

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Ingredients
Flour
260 g (2 cups)
Salt
6 g (1 tsp)
Sugar
25 g (2 tbsp)
Baking soda
2 g (1/2 tsp)
Baking powder
13 g (3 tbsp)
Vegetable Oil
15 ml (3 1/3 tbsp)
Egg yolks
3
Vanilla Extract
5 ml
Buttermilk
350 ml (1 1/2 cups)
Egg whites
3
Blueberries
200 g

Instructions

Combine flour with the salt in a large mixing bowl.

Add the sugar, baking soda, baking powder, cooking oil, vanilla extract, and egg yolks to the flour mixture.

Whisk to combine until you get a smooth mixture. In another bowl add 3 egg whites and whisk to soft peaks. Add this to the batter and mix.

Gently fold in the blueberries.

Add a drop of oil to a pan and preheat it.

Drop spoonful of the batter into the heated pan.

Cook it slowly for several minutes on each side. Flip and cook until golden brown and cooked through.

Serve and enjoy!

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