If a short stack of fluffy pancakes is a breakfast must-have for your menu, you've arrived at the right place. The only thing to make those flapjacks better? Blueberries. These little antioxidant-rich fruits make the perfect addition to light and fluffy pancakes. If you already know how to make pancakes, we've got some additional tips to make sure your blueberry ones turn out right. Follow our from-scratch recipe to learn how to make blueberry pancakes that will be a hit with the whole brunch table.
You can easily start with a classic pancake or buttermilk pancake recipe and simply add up to 1/2 cup of fresh or frozen blueberries. Fancy things up by pouring some blueberry-maple syrup over your hot griddled cakes. Or, for a tasty upgrade to basic blueberry pancakes, try these tender blueberry-ricotta pancakes.
If you like, replace the blueberries with one of the following dried fruit options: chopped dried apples, raisins, dates, cranberries, cherries, or mixed fruit.
Ingredients
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2 ½ cup all-purpose flour
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1 cup whole wheat pastry flour
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¼ cup sugar
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4 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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2 eggs, lightly beaten
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4 cup buttermilk or sour milk*
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⅓ cup vegetable oil
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½ cup fresh or frozen blueberries**
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Maple syrup (optional)
Directions
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In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another large bowl combine eggs, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (the batter should be slightly lumpy). Gently stir in the blueberries.
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For standard-size blueberry pancakes, pour about 1/3 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread the batter if necessary. For mini pancakes, use about 1 tablespoon batter.
Cook over medium heat 2 to 3 minutes on each side, or until pancakes are golden brown. Turn them over when the surfaces are bubbly and the edges slightly dry.
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Serve and enjoy! Plate a few of the fluffy blueberry pancakes and serve them warm. Top with butter and maple syrup.
To make 4 cups sour milk, place 1/4 cup lemon juice or vinegar in a glass measuring cup. Add enough milk to make 4 cups total liquid; stir. Let stand for 5 minutes before using.
Nutrition Facts (per serving)
| 267 | Calories |
| 9g | Fat |
| 40g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 266.5 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 1.1g | 5% |
| Cholesterol 38.2mg | 13% |
| Sodium 488.4mg | 21% |
| Total Carbohydrate 40.2g | 15% |
| Dietary Fiber 2.3g | 8% |
| Total Sugars 7g | |
| Protein 6.9g | 14% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 0.4mg | 0% |
| Calcium 151.6mg | 12% |
| Iron 2.3mg | 13% |
| Potassium 132.5mg | 3% |
| Fatty acids, total trans 0.2g | |
| Vitamin D 8.4IU | |
| Alanine 0.3g | |
| Arginine 0.3g | |
| Ash 2.4g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 41.1mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 1115.7kJ | |
| Fluoride, F 1.1mcg | |
| Folate, total 68.9mcg | |
| Glutamic acid 2g | |
| Glycine 0.2g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 28.1mg | |
| Manganese, Mn 0.7mg | |
| Niacin 2.5mg | |
| Phosphorus, P 159.4mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.4g | |
| Phytosterols 18mg | |
| Proline 0.8g | |
| Retinol 19.2mcg | |
| Selenium, Se 21.6mcg | |
| Serine 0.4g | |
| Starch 6.9g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.9mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 70.2IU | |
| Vitamin A, RAE 19.6mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 15.9mcg | |
| Water 41.5g | |
| Zinc, Zn 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.