Blueberry Pancakes Recipe

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The Lowdown of This Blueberry Pancake Recipe

If you’ve been around these parts for a while, you know I adore pancakes. And this pancake recipe is a straight up hit! My blueberry pancake recipe is perfectly fluffy with crisp edges, buttery and melt-in-your-mouth GOOD!

Now I know you could easily grab a box of pancake mix but why do that when I could make them even better at the crib.

Ingredients You’ll Need to Make Blueberry Pancakes

• Cake Flour: This is a unique ingredient to use in pancakes since most use all-purpose flour but this is lighter and makes the pancakes super tender.
• Granulated Sugar – This balances out the tartness of the berries.
• Baking Powder & Kosher Salt – This gives flavor and that fluffy rise.
• Half-and-Half & Sour Cream – Both add richness and a creamy texture plus a little tang.
• Eggs – They bind our ingredients together.
• Melted Butter & Vanilla Extract – They add richness and warm flavor.
• Fresh Blueberries –I like to add a nice amount so you get that fruity burst in each bite.
• Neutral Oil – I use this to get those golden crisp edges without overpowering the flavor of the pancakes.

How to Make Blueberry Pancakes

Step 1: Prep Dry and Wet Ingredients

1

In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.

2

In another large bowl, whisk together the half-and-half, sour cream, eggs, melted butter, and vanilla until combined.

Step 2: Combine the Batter

3

Pour wet ingredients into the bowl with dry ingredients.

4

Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps.

5

Gently fold blueberries into the pancake batter.

6

Once combined, let sit for 10 to 15 minutes to hydrate-this will give you fluffier pancakes.

Step 3: Fry the Pancakes Up!

7

Heat a large cast-iron skillet over medium heat until hot. Grease the surface with butter and oil. When the oil starts to shimmer and butter foam subsides, add about ¼ cup of batter to the skillet.

8

Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes.

9

Gently flip and cook until golden on the bottom, 2 to 3 minutes. Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter. Serve warm.

Easy Blueberry Pancake Recipe

This delightfully light, fluffy and easy Blueberry Pancakes recipe is the best one you will ever try!  Throw the mix away and make this effortless recipe for breakfast!

4.25 from 8 votes

Print Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

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Author: Jocelyn Delk Adams

Course: Breakfast

Servings: 8 pancakes

Ingredients

• ▢ 2 cups cake flour
• ▢ 1/3 cup granulated sugar
• ▢ 1 tbsp baking powder
• ▢ 3/4 tsp kosher salt
• ▢ 1 cup half-and-half
• ▢ 1 cup sour cream
• ▢ 2 large eggs
• ▢ 1 tbsp unsalted butter melted and cooled
• ▢ 1 tsp vanilla extract
• ▢ 1 cup fresh blueberries
• ▢ neutral oil for cooking the pancakes
• ▢ maple syrup for serving

US Customary – Metric

Instructions

• Place a large rimmed baking sheet in the oven and preheat to 200°F.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
• In another large bowl, whisk together the half-and-half, sour cream, eggs, melted butter, and vanilla until combined. Gently stir the wet ingredients into the dry just until combined-the batter will have some lumps.
• Gently fold in the blueberries and let sit for 10 to 15 minutes to hydrate-this will give you fluffier pancakes.
• Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, add about ¼ cup of batter to the skillet.
• Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will only toughen their texture.
• Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed and adjusting the heat to prevent the pancakes from burning without cooking through. Serve warm, with the maple syrup and extra butter.

Notes

Make sure you don’t overmix the pancake batter.  Lumps are totally fine.

Storing blueberry pancakes is simple! Just let them cool, layer with parchment paper to prevent sticking, and pop them in an airtight container or freezer bag. They’ll stay fresh in the fridge for a couple of days or in the freezer for up to two months. When you’re ready to eat, reheat them in the microwave or toaster oven, and they’re good as new!

Nutrition

Calories: 113kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Cholesterol: 26mg | Sodium: 246mg | Potassium: 72mg | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 0.9mg | Calcium: 40mg | Iron: 0.9mg

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

How to Serve this Blueberry Pancake Recipe

• Classic style: Serve it up with a rich butter and warm maple syrup.
• Dollop it Up: A dollop of fresh whipped cream will take these over the top.
• Classic breakfast: Get some scrambled eggs, hash browns and crispy candied bacon on the table to serve along with these.

Meal Plan: Brunch Entertaining

This easy breakfast casserole supplies you with eggs, bacon and all the protein necessary to balance your blueberry pancakes.

Creamy cheese grits have to go on a brunch table especially in the South boos.

Easy blueberry muffins should be in a lovely basket to set off your buffet table.

Fruit dip is a lovely way to have something to serve along with your amazing spread.

Recipe Substitutions and Additions

• Cake Flour: I know this seems like a specialty ingredient so if you don’t want to grab at the store, you can easily learn how to make cake flour.
• Sour Cream: You can substitute with plain greek yogurt here.
• Brighten it Up: You can add lemon or orange zest to brighten up the batter.
• Get fruity: Add mixed berries to the batter or switch in your fave berry instead.

Expert Tips and Tricks

• Don’t Overmix: One of the rules to making fantastic pancakes is making sure you don’t overmix the batter.  Lumps are totally fine!
• Let it Rest: One of my fave tricks to perfectly fluffy pancakes is letting the batter rest 10-15 minutes after combining. It lets all of the liquids truly absorb into the dry making the perfect pancake texture shine.
• Cook in Butter AND Oil: While I absolutely LOVE the flavor of butter, I add a little oil so my pancakes don’t burn but you still get that crispy outer edge. With both, you get the best of both worlds.
• Don’t Skip the Cake Flour: I purposely use this instead of all purpose flour because your pancakes will cook up much lighter.

How to Store and Reheat

I like to cool them to room temp then layer leftovers with parchment paper so they don’t stick before adding to an airtight container or freezer bag. When I want to reheat, I pop them in a 350° F oven in a baking dish covered with foil. They should be heated through in about 10 minutes.

How long will do blueberry pancakes last in the fridge?

Leftovers should last in the fridge for about 5 days.

Can I freeze pancakes?

Absolutely boos! Freezing them individually is the move. Lay them on a baking tray and freeze before adding them to a freezer bag. This way they won’t stick. Then you can also pull out exactly the number of pancakes you want to reheat.

Favorite Pancake Recipes to Try

• Apple Pancakes
• Fluffy Pancakes
• Oreo Pancakes
• Lemon Ricotta Pancakes

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