Here is a simple Blueberry Pancake recipe that makes a quick and delicious breakfast. Pancakes are easy to prepare because the batter can be mixed and cooked right away without fermentation.
I especially love blueberries, so they often find their way into my breakfast and baking recipes. Fresh blueberries add little bursts of sweetness and color to these soft pancakes.
A balanced breakfast can be a convenient way to start the day with energy and nutrients, although everyone’s meal schedule and nutritional needs are different. These pancakes can be paired with fruit, yogurt, or other sides to make a more complete breakfast.
Pancakes remind me a little of dosa because both are cooked as round batter-based dishes on a hot griddle, although the ingredients and texture are quite different. American-style pancakes are thicker, softer, and are commonly served with maple syrup, fruit syrup, or other toppings.
Blueberry Pancakes
Recipe Details
Breakfast
American
Sashi
20 minutes
2
Ingredients
- Blueberries – 1/2 cup
- All-purpose flour / Maida – 1 1/4 cups
- Sugar – 2 tbsp
- Baking powder – 2 1/2 tsp
- Cinnamon powder – a pinch (optional)
- Low-fat milk – 1 1/4 cups
- Egg – 1
- Vanilla extract – 1 drop
- Oil – 2 tsp, or as needed for cooking
Preparation
- In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and optional cinnamon powder.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk gently until combined and mostly free of lumps.
- Fold in the blueberries gently so they are distributed throughout the batter.
Cooking Instructions
- Heat an electric griddle or stovetop pan over medium heat and lightly grease it with oil.
- Pour a ladleful of batter onto the hot griddle and gently spread it into a round pancake.
- Cook until the edges begin to set and bubbles start appearing on the surface.
- Flip the pancake carefully and cook the other side until lightly golden and cooked through.
- Remove from the griddle and repeat with the remaining batter, adding a little more oil as needed.
- Serve the pancakes warm.
Tips
Do Not Overmix: Mix the batter only until the wet and dry ingredients are combined. Overmixing can make pancakes less tender.
Blueberries: Fresh or frozen blueberries can be used. If using frozen berries, add them directly to the batter without thawing to reduce excess color bleeding.
Milk: Whole milk can be used instead of low-fat milk for a slightly richer pancake.
Buttermilk Variation: Buttermilk can also be used for a tangier flavor and softer texture, although the batter consistency may need slight adjustment.
Other Variations: Try adding oats or replacing the blueberries with other fruits for different pancake variations.
Serving Suggestion
Serve Blueberry Pancakes warm with maple syrup, blueberry syrup, or your favorite pancake syrup.
Sending this recipe to Priya’s Pancake Event.
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