How To Make Blueberry Pancakes From Scratch! Our Delicious Homemade Pancake Batter Recipe
Add some fresh blueberries to the pancakes and drizzle a stack of flapjacks with a little pure maple syrup, and you have the makings of a great traditional breakfast. When blueberries are in season, we often pick the fresh berries from our backyard blueberry patch and make a batch of homemade blueberry pancakes for dinner. If fresh blueberries are not in season, frozen blueberries work just as well in pancakes. Just defrost the blueberries a few minutes ahead of time, and let the little berries come up to room temperature before adding to the pancakes on the griddle.
Try adding slices of banana to your pancakes. Strawberries and peaches are also very good, and our kid love pancakes filled with chocolate chips. The different varieties are limited only by your imagination. Whether you make them for breakfast or brunch or dinner, blueberry pancakes are a tasty treat. Made from just a few basic ingredients, this simple homemade pancake batter recipe takes just a few minutes to prepare. Making Blueberry Pancakes from Scratch is Easy!
This homemade pancake recipe makes a simple pancake batter from just a few basic ingredients that you already have in your pantry and refrigerator. You can even mix the dry ingredients together a head of time, and store the prepared pancake mix in a airtight container. Store the mix in a cool, dry and dark location and the mix will stay fresh for several weeks.
Combine the dry ingredients in a large mixing bowl. In another mixing bowl, lightly beat the eggs and then slowly whisk in the milk. Drizzle the melted butter into the bowl slowly, whisking to combine all of the wet ingredients. Pour the wet ingredients over the dry ingredients, and then fold the mixture together. Stir the mixture just enough to combine, and don't worry if the batter is a little lumpy. If the batter is too thick, add just a little more milk. Let the pancake batter rest for about five minutes.
Take care not to stir too much, or the pancake batter becomes stiff and gluey. Using a measuring cup, dole out about 1/4 cup of pancake batter on to a preheated 350 degree griddle (I use an old 1/3 measuring cup filled about 2/3 full). Sprinkle a large pinch of blueberries on to the pancakes for good blueberry coverage, and gently press the berries down into the batter. Bubbles will form on the surface as the pancake cooks.
After 3 or 4 minutes (depending on the heat of your griddle), checked the cooked side to see if a nice golden-brown crust has formed. Flip the pancake and cook the other side for a few more minutes. Serve the Old Fashioned Blueberry Pancakes with pure maple syrup. To make big fluffy pancakes, you need fresh baking powder.
And you need to let the freshly mixed batter rest for several minutes before starting to cook the flapjacks. Baking powder has a relatively short shelf life. If your can of baking power has been in the back of the cabinet for months, it's time to buy a new can.
I am particular about my pancakes as well. I am particular about my pancakes as well. I just might request these for Mother’s Day breakfast. Looking forward to trying these. Thanks again for another great looking recipe. I just might request these for Mother’s Day breakfast. Looking forward to trying these. Thanks again for another great looking recipe. I’m sooo trying those this weekend! I can never seem to get pancakes right….. I’m sooo trying those this weekend!
I can never seem to get pancakes right….. Mmmm….. love me some pancakes too. I make mine with self rising flour and leave out the salt and baking powder (and add a dash of sugar). Mmmm….. love me some pancakes too. I make mine with self rising flour and leave out the salt and baking powder (and add a dash of sugar). I’ve been making the best buttermilk cornmeal pancakes recently…they are addicting!
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