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!
Servings: 8 pancakes
Calories: 113kcal
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. Ingredient Swaps 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.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