There’s just something about fluffy berry pancakes that feels warm and comforting. They’re like a hug, only for your stomach. They give you that fuzzy feeling from the time you take that first bite until the very last one. They instantly make you picture your mother, grandmother, or whoever standing at the stove in an apron, whipping them up for you as a child, before you head out for the day. They filled your tummy and fueled your day full of adventure.
And if you’re looking for a recipe for them that’ll instantly take you back to that time, these blueberry pancakes are easy like Sunday morning — or any morning at that. They’re light, fluffy, and have the perfect amount of berries to give you that ooey, gooey pop of fruity flavor with each mouthful.
You typically think of anything homemade as time-consuming, right? However, these don’t take nearly the amount of time you think, and the instructions are relatively straightforward. Even someone who isn’t the most kitchen-savvy can throw these together without much of a problem — at least as long as they watch these pancakes carefully once they’re on the griddle or stove so they don’t burn.
Why You’ll Love This Recipe
- Consists of ingredients that are all typically easy to find at your local grocery stores
- Uses fruit that’s easily replaceable for other fresh or frozen options
- Is a simple homemade breakfast pancake recipe to make, even if someone isn’t a regular home cook
- Makes fluffy, mouthwatering pancakes like you’d order from a restaurant
Ingredient Notes & Substitutions
With these blueberry pancakes, you can use either fresh or frozen berries. If you like more or fewer berries in your flapjacks, alter the recipe to match your preference. Whenever you’re feeling bolder and more daring than usual or want to add some nutrition, chop up some apples. You could also mix in bananas, cherries, peaches, or pears. If you want to recreate this in the future and don’t have blueberries, you could also use blackberries, raspberries, or strawberries.
Anytime you’re using frozen blueberries, you can throw them in either frozen or after you defrost them. Always dry them with a paper towel before you put them in the batter if you defrost them. And when you’re using frozen, make sure your batter is thick enough. If not, your pancakes will be less fluffy when the ice melts.
As you add your berries, stir them minimally. This way, they stay intact, and the color won’t bleed throughout your batter.
Tips for Success
Be careful not to mix your batter too much. You’ll never notice a difference from a few lumps, but if you mix it too much, your hotcakes will be dense rather than fluffy pancakes.
When you apply the grease, use only a light coating. If not, your griddlecakes could become too greasy.
Ideally, you want to flip each flapjack only one time so each one cooks evenly and remains fluffy.
Storage & Reheating
The batter will only remain good for 24 to 48 hours in the fridge, making cooking all of them at once a good idea. You can enjoy them for three to four days if you store them in an airtight container or storage bag. On the other hand, you can freeze them in a freezer bag or container for about two months.
When you reheat them, either put them in the microwave for 20 to 30 seconds per pancake or bake them in the oven on 350 degrees Fahrenheit for five to 10 minutes. You could even put them in a skillet and heat each side for a minute or two.
Serving Suggestions
When you’re looking for breakfast recipes that you can customize, this one is it. At the end, you’ll wind up with a pancake stack you can pour syrup over, add fresh fruit on top of, spray some whipped cream on, or even sprinkle with some chocolate chips on. Maybe you know you want something a bit sweeter; you could try any chocolate chip pancake recipe and add blueberries or other fruit to it.
Want to make this a complete meal? Consider making some sausage, bacon, or ham to go with it. Or you could put some coconut quinoa granola on top of them.
FAQs
Still have questions or want to skim through this recipe? These FAQs can help.
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries instead of fresh. You can either put them in frozen or after you defrost them,
2. Can I make the batter ahead of time?
Yes, you can make your batter 24 to 48 hours in advance and store it in the fridge.
3. Can I make these pancakes dairy free?
Yes, you use soy, almond, or oat milk.
Notes
This recipe always takes me back to the days when I was younger. It was almost always a Sunday because my father was off work, and my mother would be in the kitchen making these for us. Hopefully, your family will have fond memories of them.
Ingredients
- 1 tablespoon lemon juice from 1 lemon
- 2 cups whole milk
- 2 cups unbleached all-purpose flour 10 ounces
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 large egg
- 3 tablespoons unsalted butter melted and cooled slightly
- 2 teaspoons vegetable oil
- 1 cup fresh blueberries or frozen blueberries rinsed and dried
Instructions
- First and foremost, just a little tip — if you’re not making each pancake to order, heat the oven to 200 degrees Fahrenheit and put them on a wire rack on a baking sheet is your best bet to keep them warm until you serve them. That’s warm enough to keep them hot and ready to serve without overcooking them.
- Additionally, if you have buttermilk, it works just like the lemon juice and milk because both are acidic. It’ll change the taste, however, a bit, so keep that in mind when you’re making this. You won’t have that subtle, citrus bite.
- You’ll also want to make sure you preheat your skillet or griddle before you pour the batter on it. This will allow the first pancake, and each one after, to develop an even golden brown.
- Last helpful hint — once you pour the batter, wait at least a minute or so to flip it. If not, you’ll have a mess. When it’s ready to flip, you’ll notice bubbles appearing from the leavening agent in the batter.
