Blueberry Pancakes are thick fluffy little breakfast cakes with a nice little hint of lemon. They are delicious topped with some butter, pure maple syrup, and heck, even more blueberries!
The Grumpy household usually will enjoy this breakfast cake pleasure on the weekends. Pancakes have always been a request from Grumpy. Granted, he usually wants his without the blueberries, but because it is my favorite, sometimes he gets them anyway!
The best weekend breakfast or brunch option!
Weekends are a time for people to wind down and relax. For us, it means getting up later and taking our time to get to breakfast. The weekdays are so full of hustle and bustle that taking the time to make fresh blueberry pancakes is not in the cards. So, when the weekend rolls around, we take our time and enjoy some nice thick pancakes!
We love our pancakes nice and fluffy. I love seeing the pancake rise up, getting nice and thick after I flip it on the griddle! Grumpy is not the biggest fan of blueberries in his pancakes. I think there is something wrong with that picture because I love to have as many blueberries as possible in mine! When I revised this recipe, I added some lemon to it. Turned out the lemon complimented the blueberries perfectly in this pancake recipe!
FAQ’s about Blueberry Pancakes
How do you make the fluffiest pancakes?
First, you do not beat the pancake batter. Treat them more like a muffin and just fold the ingredients together until the dry ingredients are incorporated completely. To have light and fluffy pancakes, you want to be gentle.
Do I have to fold in egg whites to make my pancakes fluffy?
Nope. It’s not an option to overlook, but completely not necessary. I grew up with my mother doing this. I have also done it. I don’t see a difference so I don’t bother with it. Its extra work in my opinion.
How do I know when my pancake is ready to flip over?
A pancake is ready to turn over on your griddle when the top begins to bubble and looks like it has started to cook through. If you flip it too soon, you will have wet batter spatter and likely a pancake that didn’t cook through.
Can I substitute frozen blueberries for fresh in my pancakes?
Yes, just do not thaw them first. Add them frozen. I usually add them to my batter if I use frozen, but you can add them individually to the pancake after you have place the pancake on the griddle.
Can I freeze my pancakes after they are cooked?
Yes! Freezing pancakes are a great way to enjoy them all week long. Just place a piece of wax paper between each pancake to keep them from sticking to each other. Then, put them in a freezer bag. You can keep these in the freezer for up to 2 months. If you want to store them in your refrigerator, they will last up to 5 days.
*If you made these Fluffy Blueberry Pancakes, please leave a rating*
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk**
- 1 large egg
- 1 teaspoon vanilla
- zest of 1 lemon
- 4 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
- Mix flour, sugar, baking powder and salt together in medium sized mixing bowl.
- In a large measuring cup measure milk, add egg and vanilla and whisk together with fork.
- Melt butter in microwave for 30 seconds.
- Make a well in the center of dry ingredients.
- Pour milk mixture into flour mixture and whisk until flour is just incorporated.
- Whisk in butter.
- Using 1/4 measure, pour batter onto hot griddle sprayed with cooking spray.
- Turn heat to medium low.
- Place blueberries on top of pancake and press slightly to sink them into cake.
- When top of pancake starts to bubble and dry, flip pancake.
- Continue cooking for about 30-60 seconds until pancake is no longer wet inside.
- Serve with warmed maple syrup and extra blueberries.
Serving Size:1/4th recipe
Amount Per Serving: Calories: 300 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 81mg Sodium: 553mg Carbohydrates: 37g Fiber: 2g Sugar: 8g Protein: 7g