Fluffy, light, and filled with juicy blueberries – these are our favorite Blueberry Pancakes! Homemade pancakes are crazy simple to make, and unmatched in taste and texture. Read on for some of my best tricks to make perfect homemade pancakes.
Ah, pancakes. How I love thee! I have a confession. If given the choice between Chocolate Chip Pancakes and Blueberry Pancakes, I’ll take Blueberry every. single. time.
You just can’t beat the juicy little pockets of sweet, delicious berries in each bite, covered with maple syrup and a little butter.
How to Make Blueberry Pancakes
If you’ve never made pancakes at home, don’t fret – it’s so simple! Whisk together your dry ingredients, then stir in your melted butter, egg, and milk. We’re going for lumpy here, people. Yes – we want a bit of a lumpy batter here.
With these pancakes, I don’t like adding the blueberries to the bowl of batter – I like popping them on top of each pancake while it’s cooking.
Best Pancake Making Tips
- Don’t over mix your batter! We want to keep it a little lumpy, like I mentioned above
- Spraying your pancake flipper with nonstick spray makes flipping pancakes easier
- Using a griddle is a game-changer for cooking pancakes! We have this one and LOVE it. You can cook more pancakes at once – perfect for feeding a crowd – and it has a warming drawer!
- If you don’t have a griddle with a warming drawer, keep the cooked pancakes on a cookie sheet or large plate covered with foil to keep warm until it’s time to eat
- If your pancakes are browning too quickly (and approaching black) on the bottom, turn down your heat
- Get your plates, syrup, forks, etc. out before you start cooking so you can start eating those hot pancakes immediately!
I mean, are you drooling yet?? I know my pancake-loving self is! So what are you waiting for? I think it’s time for breakfast for dinner. In fact, it’s ALWAYS time for breakfast for dinner.
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- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1/2 tsp salt
- 5 tsp baking powder
- 2 TBSP granulated or cane sugar
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 cup milk
- 1 egg
- 3 TBSP salted butter, melted
- 1 1/2 cups blueberries
- Make the batter: Whisk together the dry ingredients (flours, salt, baking powder, sugar, and spices). Add the milk, egg, and melted butter. Whisk until just combined. We WANT lumpy batter, here! Get out a griddle (heat at 350 degrees) or a large skillet (heat on the stove over medium high heat).
- Make the pancakes: Once your griddle or pan is heated, grease it well, using butter or nonstick spray. Pour the batter onto the griddle using a 1/4 cup or a 1/3 cup (for slightly larger pancakes) measuring cup. Only pour out a few at a time - if you crowd the pan they won't cook evenly. Once little bubbles start to form and pop, flip the pancakes! (This will only take a few minutes, so don't walk away!).
- Tips: Spraying your flipper with nonstick spray makes flipping pancakes easier. I always spray a silicone spatula as well, and use it to help nudge the pancake up onto the flipper, for clean flips. Another way to check doneness is to lift the edge with your flipper - if the bottom is a nice golden brown, flip it! If your pancakes are getting darker than you'd like, turn down the heat a bit. Pancakes are done when both sides are golden brown.
- Serve + Store: Serve warm with lots of butter and maple syrup! Store leftover pancakes in a ziploc bag in the fridge for up to 3 days. Leftover pancakes can also be frozen, in a ziploc bag, for up to 2 weeks. Reheat by popping them in the toaster.
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