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.
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Blueberry Pancake Ingredients
- 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. If you don’t want to grab at the store, you can easily learn how to make cake flour.
- Granulated Sugar: Brown sugar also works here.
- Baking Powder & Kosher Salt – Make sure you check your leavening expiration date so these turn out fluffy.
- Half-and-Half & Sour Cream – You can also use one or the other but if you only use sour cream, make sure you thin it out with water or milk.
- Eggs – They bind our ingredients together.
- Melted Butter & Vanilla Extract – Salted butter is fine too. Just leave the salt out of the recipe.
- Fresh Blueberries –Frozen will work well here too. No need to thaw.
- Neutral Oil – Vegetable or canola oil work well. I don’t recommend swapping in only butter since it tends to burn.
How to Make Blueberry Pancakes
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.
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.
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.
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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!
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I’ll email this recipe to you, so you can come back to it later!
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
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!
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.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!
Recipe Tips
- 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.
Favorite Pancake Recipes to Try
*Did you make this recipe? Please give it a star rating and leave comments below!*
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Delicious!!! My new go to for pancakes! I’ll never buy another box of pancakes again! Thanks Grandbaby Cakes!!
Awe, thanks boo!
These blueberry pancakes are absolutely moist and delicious. Thank you for sharing this recipe.
This is my third time using this recipe.
My wife just woofed these down. She loves them and so do I. Going to make them again tonight.
just made these!!!! so delicious!
I love buttermilk pancakes with blueberries. Pancakes are great for dinner, too!
on the menu for my big kids this weekend… I have to omit blueberries and egg for my picky, food-allergic son. I hope a splash of vanilla doesn’t offend. I just can’t imagine no vanilla.
I can’t think of a better way to put all of these blueberries I have taking up real estate in my refrigerator to use than to make these pancakes! Want!
Phi’s cookbook has so many fantastic recipes! Putting this one on my list to try.
Yes definitely check it out. We busy people need something like this.
LOVE Phi’s book. I need to try these next!
Yes it is a lovely book!
Oh my goodness, girl, these are absolutely amazing, and THANK YOU SO MUCH for sharing about my cookbook, it truly means a lot to me and I appreciate it times a million, this post is incredible!!!!! Pancakes are one of my all-time faves, especially on the weekends and I’m over here wishing it were the weekend so I can make these blueberry pancakes 😉 Thank you again, so much love!
Phi
Absolutely my pleasure my friend. Love you!!! And I’m so so happy and proud of you.