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Blueberry Pancake Recipe

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4.3 from 12 reviews

This classic Blueberry Pancake recipe features fluffy, tender pancakes studded with juicy wild blueberries, perfect for a delicious breakfast or brunch. Made with simple ingredients including buttermilk, vanilla, and lightly melted butter, these easy-to-make pancakes come together with a quick batter resting step to ensure soft texture and excellent rise. Cooked on a skillet or electric griddle, they're served warm with syrup and your favorite toppings.

  • Total Time: 35 minutes
  • Yield: 10 servings

Ingredients

Wet Ingredients

  • 8 tablespoons unsalted butter (divided, 5 tablespoons melted and cooled, 3 tablespoons for greasing pan)
  • 1 tablespoon white vinegar
  • 1 cup + 3 tablespoons whole milk (at room temperature)
  • 1 teaspoon vanilla extract
  • 1 large egg (at room temperature)

Dry Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch (optional)

Add-ins and Toppings

  • Frozen wild blueberries (or fresh blueberries), amount as desired
  • Syrup of choice for serving

Instructions

  1. Prep Butter and Ingredients: Melt 5 tablespoons of butter in the microwave and allow it to cool to room temperature. Ensure your milk and egg are also at room temperature to prevent the butter from clumping in the batter.
  2. Make Buttermilk Mixture: Pour 1 tablespoon white vinegar into a liquid measuring cup, then add whole milk until it reaches 1-1/4 cup total. Stir and let this mixture sit for 5 minutes to gently curdle, replicating buttermilk. Next, whisk in the egg and vanilla extract until smooth.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, baking soda, and optional cornstarch ensuring even distribution.
  4. Combine Wet and Dry: Pour the buttermilk mixture and melted butter into the dry ingredients. Gently whisk with a spatula for no longer than 30 seconds; small lumps remaining in the batter are desirable for tenderness. Let the batter rest for 10 minutes to allow the ingredients to hydrate fully.
  5. Heat Griddle or Skillet: Place a nonstick skillet over medium heat or preheat an electric griddle to 300°F (149°C). Once heated, grease the surface by rubbing the remaining 3 tablespoons of butter across the pan using tongs or a paper towel.
  6. Cook Pancakes: Using a 1/4-cup measuring cup, pour batter onto the hot surface forming roughly 4-inch circles. Immediately press blueberries into the batter evenly. Cook until bubbles appear across the top surface and the edges look set, about 2-3 minutes. Flip carefully with a thin spatula and cook the other side until golden brown, about 1-2 minutes more. Adjust heat if the pancakes or butter begin to brown too quickly.
  7. Continue Cooking: Wipe the pan clean with a paper towel, add more butter, and repeat cooking remaining batter in batches. To keep pancakes warm while cooking batches, place cooked pancakes on a baking sheet in a warm oven set around 200°F (93°C) if desired.
  8. Serve: Serve the warm blueberry pancakes immediately with syrup and any additional toppings like fresh fruit, whipped cream, or nuts of choice.

Notes

  • Note 1: Dividing the butter into melted and for greasing ensures a tender texture without grease pooling on the pan.
  • Note 2: Maple syrup, honey, or fruit compote all work wonderfully as pancake toppings.
  • Note 3: To keep pancakes warm while finishing the batch, place them on a baking sheet in a 200°F oven until ready to serve.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/blueberry-pancake-recipe/