Introduction
Blueberry pancakes are a delicious and delightful breakfast treat, perfect for weekends or special occasions. Their fluffy texture combined with sweet blueberries creates a delightful taste that everyone loves. Follow this simple recipe from Love and Lemons to whip up a batch of mouthwatering blueberry pancakes that will impress family and friends alike.
Detailed Ingredients with measures
1½ cups all-purpose flour
2 tablespoons cane sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
Heaping ¼ teaspoon sea salt
1 large egg
1 cup plus 3 tablespoons milk
½ cup plain whole milk Greek yogurt
2 tablespoons avocado oil or melted butter, plus more for brushing
1½ teaspoons vanilla extract
2 cups blueberries, fresh or thawed frozen
Maple syrup, for serving
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Yield
Serves about 4
Instructions
1. Prepare the Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. Mix the Wet Ingredients: In a medium bowl, whisk together the egg, milk, yogurt, avocado oil (or melted butter), and vanilla extract.
3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. If using fresh blueberries, gently fold them into the batter.
4. Heat the Skillet: Preheat a nonstick skillet over medium-low heat and lightly brush it with oil or melted butter.
5. Cook the Pancakes: Using a ⅓-cup measure, pour the batter onto the skillet. If using frozen blueberries, scatter them over each pancake immediately after pouring the batter. Cook for 1 to 2 minutes, or until bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes, or until they are puffed and golden brown.
6. Serve: Serve the pancakes warm with maple syrup.
Notes
For fresh blueberries, fold them into the batter before cooking. For frozen blueberries, scatter them over the pancakes immediately after pouring the batter to prevent the batter from turning blue.
Vegan Option: Replace the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes to thicken). Use your preferred non-dairy milk, and substitute the Greek yogurt with ½ cup mashed banana.
Enjoy your homemade blueberry pancakes!
Detailed Directions and Instructions
Prepare the Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Mix the Wet Ingredients
In a medium bowl, whisk together the egg, milk, yogurt, avocado oil (or melted butter), and vanilla extract.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. If using fresh blueberries, gently fold them into the batter.
Heat the Skillet
Preheat a nonstick skillet over medium-low heat and lightly brush it with oil or melted butter.
Cook the Pancakes
Using a ⅓-cup measure, pour the batter onto the skillet. If using frozen blueberries, scatter them over each pancake immediately after pouring the batter. Cook for 1 to 2 minutes, or until bubbles form on the surface. Flip the pancakes and cook for an additional 1 to 2 minutes, or until they are puffed and golden brown.
Serve
Serve the pancakes warm with maple syrup.
Notes
Fresh vs. Frozen Blueberries
For fresh blueberries, fold them into the batter before cooking. For frozen blueberries, scatter them over the pancakes immediately after pouring the batter to prevent the batter from turning blue.
Vegan Option
Replace the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes to thicken). Use your preferred non-dairy milk, and substitute the Greek yogurt with ½ cup mashed banana.
Cook Techniques
Preparing Dry Ingredients
In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt to ensure even distribution of leavening agents and flavor.
Mixing Wet Ingredients
In a medium bowl, whisk together the egg, milk, yogurt, avocado oil (or melted butter), and vanilla extract until smooth to create a cohesive batter.
Combining Wet and Dry Mixtures
Gently fold the wet ingredients into the dry ingredients until just combined to avoid overmixing, which can make pancakes tough.
Heating the Skillet
Preheat a nonstick skillet over medium-low heat and lightly brush it with oil or melted butter, ensuring the pancakes don’t stick and achieve a golden color.
Cooking the Pancakes
Pour the batter onto the skillet and, if using frozen blueberries, scatter them immediately. Cook until bubbles form and then flip to cook until puffed and golden brown.
Serving the Pancakes
Serve warm with maple syrup for a delicious finish to your pancakes.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser.
What can I use instead of Greek yogurt?
You can use plain regular yogurt or substitute it with ½ cup mashed banana for a vegan option.
How do I store leftover pancakes?
Allow pancakes to cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Can I use a different type of oil?
Yes, you can use any mild flavor oil, such as canola or coconut oil, as a substitute for avocado oil.
What is a flax egg and how do I make one?
A flax egg is made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes until it thickens, serving as a binding agent in place of an egg.
Conclusion
Indulging in homemade blueberry pancakes is a delightful way to start your day. The combination of fluffy pancakes and juicy blueberries, paired with maple syrup, creates a comforting breakfast experience. Whether enjoyed on a lazy weekend morning or as a special treat, these pancakes are sure to please. Experiment with the recipe to suit your taste preferences, and enjoy the delicious results.
Chocolate Chip Pancakes
Add a sweet twist to your pancakes by folding in chocolate chips instead of or in addition to blueberries for a delicious blend of flavors.
Banana Nut Pancakes
Mash ripe bananas into the batter and incorporate chopped walnuts for a hearty and flavorful breakfast option that combines the sweetness of bananas with crunchy nuts.
Cinnamon Apple Pancakes
Mix diced apples and a sprinkle of extra cinnamon into the batter to create a warm, comforting pancake option reminiscent of apple pie.
Lemon Blueberry Pancakes
Enhance your blueberry pancakes by adding fresh lemon zest and a splash of lemon juice to the batter for a refreshing citrus twist.
Peanut Butter Banana Pancakes
Swirl in some peanut butter into the batter and add banana slices for a protein-packed breakfast that is both satisfying and indulgent.
Veggie Pancakes
For a savory option, try incorporating finely grated zucchini or carrots into the batter and serving with a dollop of yogurt or avocado for a nutritious meal.
Oatmeal Pancakes
Swap out some of the all-purpose flour for rolled oats to create a hearty oatmeal pancake, perfect for a filling breakfast or brunch option.
