Description
Are you on the hunt for the perfect pancake recipe? Look no further! This Super Fluffy Blueberry Pancakes recipe is one of the best, no-fail pancake recipes out there. The pancakes are light, airy and bursting with juicy blueberries in every bite.
Ingredients
Scale
- 1 1/2 cups self-rising flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 egg
- 2 tablespoons sugar
- 2 tablespoons melted butter
- 1 1/4 cup milk
- 1 cup blueberries
- 1/2 teaspoon flour
- 2 –4 tablespoons butter, for frying
Instructions
- In a larger bowl, whisk together the flour, baking powder and salt
- In a separate bowl, whisk together the egg, sugar and melted butter until frothy. Whisk in 1 cup of the milk.
- Add the wet ingredients to the dry. Do NOT over mix. A few clumps are ok!
- If the batter is too thick, whisk in the remaining 1/4 cup of milk.
- Coat the blueberries with the flour.
- Gently fold the blueberries into the flour.
- Allow the batter to rest for 5 to 10 minutes.
- Coat a non-stick pan with the butter (Add non-stick spray if you desire)
- Heat the pan to medium.
- Butter should form tiny bubbles.
- Add a few spoonfuls of the batter to the pan (form to your desired size).
- Once a crust has formed on the bottom and you see bubbles in the batter, flip (about 3 to 5 minutes, depending on the size).
- Cook for just about a minute on the flipped side.
- Finish remaining pancakes.
- Serve with butter, warmed maple syrup and a dusting of powdered sugar, or your favorite toppings.
- ENJOY!
Notes
- Self-rising flour can be substituted with AP flour.
- Make sure the melted butter is not too hot when adding to the egg mixture.
- Do NOT over mix the batter. A few lumps are ok!
- Keep on medium heat.
- This recipe will make 4 giant pancakes, or 8 regular-sized pancakes.
- If you don’t have self-rising flour, you can make your own by mixing 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder and 3/4 teaspoon of salt.
- You can substitute the blueberries for other berries, such as raspberries or blackberries. Diced bananas, chocolate chips, and/or nuts are also great substitutes.
- If using frozen blueberries (no need to thaw), do NOT mix them in the batter. Add them to the batter once you’ve ladled it into the pan.
- Add in lemon zest and/or cinnamon, for extra flavor.
- Top with warmed maple or blueberry syrup, extra butter, and/or your favorite toppings!
- Leftover Pancakes can be stored in the refrigerator or freezer. To reheat, simply pop them in the toaster or microwave.
- For extra fluffiness, separate the egg and beat the whites until stiff peaks form. Fold the beaten egg whites into the batter just before cooking the pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Easy
- Cuisine: American
Nutrition
- Serving Size: 1 pancake