Description
This Best Blueberry Pancakes recipe delivers fluffy, golden pancakes bursting with fresh blueberries, perfect for a delightful breakfast or brunch. Made with simple ingredients and a straightforward method using a skillet, these pancakes are lightly sweetened with honey and can be adapted to gluten-free flour or oat milk for dietary preferences.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups flour (all-purpose, or gluten-free 1-to-1 blend)
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
Wet Ingredients
- ¼ cup honey (or sugar)
- 2 large eggs (whisked)
- 1 ¾ cups milk (regular or oat)
- 1 ½ tsp. vanilla
Additional
- 1 ½ cups blueberries (fresh)
- 4 Tbsp. butter (divided)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined, ensuring an even distribution of leavening agents.
- Add wet ingredients: Mix in the honey, whisked eggs, milk, and vanilla extract into the dry ingredients. Stir gently until just combined to avoid overmixing which can make the pancakes tough.
- Fold in blueberries: Gently fold the fresh blueberries into the batter, taking care not to burst the berries while mixing to maintain their shape and juiciness.
- Heat skillet and add butter: Heat a large non-stick skillet over medium heat and add 1 tablespoon of butter. Let the butter fully melt and coat the pan before adding batter.
- Cook pancakes: Using a â…“ cup measuring scoop, pour the batter into the skillet to form pancakes, spacing them evenly. Cook each side for 2-3 minutes or until bubbles form on top and the underside is golden brown. Flip carefully and cook the other side until golden.
- Keep warm: Transfer cooked pancakes to a warm oven set at 170°F to keep them hot while cooking the remaining pancakes, adding the remaining butter as needed for the skillet to prevent sticking.
- Serve: Serve the pancakes warm with extra butter, pure maple syrup, and fresh fruit if desired. Enjoy this fluffy, fruity breakfast treat!
Notes
- For gluten-free option, use a 1-to-1 gluten-free flour blend.
- You can substitute honey with sugar if preferred.
- Oat milk works as a great dairy-free substitute for regular milk.
- Do not overmix the batter; some lumps are okay to keep pancakes tender.
- Use fresh blueberries for best texture; frozen can be used but may require more gentle folding.
- Keep cooked pancakes warm in a low oven until all are made.
