This Blueberry Pancake recipe is easy to follow and yields fluffy, filling, and delicious pancakes. Make a huge batch to freeze so that you can have it when you are craving one.
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Blueberry Pancake Recipe
Equipment
- 1 Large bowl
- Flat Pan
- Spatula or hand electric mixer for mixing
Ingredients
- 1 3/4 cups All Purpose Flour
- 2 tbsp White granulated sugar
- 2 tsps Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 2 large egg
- 1/2 cup Canola Oil
- 2 cups Milk
- 1 cup Frozen Blueberry,divided
Instructions
- Place the dry ingredients in a large bowl. Add the oil, egg, milk and mix using a hand electric mixer until there ar eno lumps. Add half cup of the blueberry.
- Spray nonstick oil on a flat pan. Pour one cup ot one-fourth cup of the blueberry pancake mixture. Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown.
Blueberry Pancake
I saw a ready-made Blueberry Pancake at the grocery store, and, true enough, it was expensive, so I decided to make it at home; it is way cheaper. In this Blueberry Pancake recipe, you can make six large pancakes and twelve smaller ones.
Why You’ll Love This Blueberry Pancake Recipe
- Easy to make with basic ingredients
- Soft, fluffy, and packed with blueberries
- Perfect for weekend brunches
- Freezer-friendly and meal-prep friendly
- Better than restaurant pancakes
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk
- Large egg
- Frozen blueberries
How to Make Blueberry Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the oil, egg, and milk. Mix until there are no lumps. Add half of the blueberries.
- Cook the Pancakes- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook for 2–3 minutes or until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled pancakes in a freezer-safe bag and freeze for up to 3 months. Reheat in the toaster, microwave, or oven.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Frozen blueberries work perfectly. Add them directly to the batter without thawing.
Why are my pancakes not fluffy?
Overmixing the batter can create dense pancakes. Stir just until the ingredients are combined.
Can I make blueberry pancake batter ahead of time?
It’s best to cook the pancakes right away, but you can mix the dry ingredients ahead of time and store them until needed.
What goes well with blueberry pancakes?
Maple syrup, whipped cream, fresh fruit, bacon, sausage, and scrambled eggs are all great options.
Enjoy!
These homemade blueberry pancakes are a simple breakfast recipe that never fails. They’re fluffy, flavorful, and loaded with sweet blueberries. Whether you’re making them for a special brunch or a weekday breakfast, this easy recipe is sure to become a family favorite.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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