These blueberry pancakes are the perfect way to make the most out of blueberries. They are soft, buttery, fresh and simply dreamy. They are the best recipe for a brunch or breakfast.
There is something to say about adding fresh whole blueberries to pancakes. They sort of explode a bit when cooked, and they spread this precious purple color all around. So when we eat them it is actually really fun to go about finding and eating the blueberries.
Plus, we are now in summer, at least in the north hemisphere, which is wonderful, and this is one of those recipes that just screams summer.
The best way to eat these is just with some butter and maple syrup, it just doesn’t get any better than that.
The mixture of baking soda and baking powder the recipe calls for makes them really fluffy and airy, they rise white a lot and are fluffy. As for the cooking part, I really like using butter instead of using oil for this recipe, since the butter gives them that gorgeous golden brown look on top that is so charming and appetizing.
These, of course, are better served while still hot, but if you want to store them you can. Just put them in a container in the fridge and then can last up to 2 to 3 days. Or if you want to freeze them, they can last up to about 2 months.
The blueberries take pancakes to a whole new level, and give it freshness. Plus, we also add lemon juice to the mixture, for that extra acid touch that goes great with the sweetness of it all.
- 2 C (260 gr) all purpouse flour
- 3 1/2 tsp (17.5 gr) baking powder
- 1/2 tsp (2.5 gr) baking soda
- 1/2 tsp (2.5 gr) salt
- 1/4 C (50 gr) granulated white sugar
- 2 eggs medium size
- 1 1/2 C (360 ml) whole milk
- 2 tsp (10 ml) vanilla extract
- 2 tsp (10 ml) lemon juice or lime, natural
- 2 C blueberries, fresh
- Unsalted butter, for cooking
In a big bowl, sift together the flour, baking powder, baking soda and salt. Mix in the sugar using a fork.
In a different bowl, mix the eggs, milk, butter, vanilla extract and lemon juice using a hand whisk for one minute until it is all well combined.
Pour the egg and milk mixture into the flour one and beat for 30 seconds using a rubber spatula until you get a soft and smooth batter.
Coat the blueberries in some extra flour and add in the blueberries and carefully fold them in.
Place a big pan on the stove over medium heat with some butter for cooking. Once it is hot, pour about 1/2 to 3/4 C of pancake mixture on it to make a pancake.
Cook the pancake for 2 minutes until the surface starts to form bubbles and it rises a little. Turn it over and cook for one more minute until it turns golden brown. Repeat this step with the rest of the batter to make about 12 pancakes.
Serve the pancakes while still hot with some maple syrup or honey. Plus, you can eat these with some extra fresh blueberries or fruit.