Light And Fluffy Blueberry Pancakes From Smells Like Home Food Blog

We had pancakes for dinner last night and that meal, So, so satisfying. We had some big storms rumble through and even though I’m cooped up in a windowless office M-F 9-5 (which suuuucks, btw), I always get the same feelings when it rains. Mainly, my sinuses kill me. And I crave homey food, like these blueberry pancakes.

So I scratched last night’s planned dinner off the menu, made these pancakes, and curled up with some sinus meds and a good book. I know I’ve got quite a few pancake recipes already happening here, but none quite like these (and actually, this is the first blueberry pancake recipe!).

They are light and fluffy without needing to whip up egg whites and have a bit of underlying brightness from a little lemon zest. Basically, they are perfect blueberry pancakes in every way and if I could work brinner into my menu plans every week, this is what we’d be having.

To keep the pancakes warm while you cook all of them, heat the oven to 250° F with a large platter inside. Transfer the cooked pancakes to the platter as you take them off the griddle. 1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together; set aside.

2. Pour the buttermilk into a 4 cup liquid measuring cup and warm it in the microwave for 45 seconds. Whisk the egg, butter, lemon zest, and vanilla into the buttermilk until well-combined. 3. Make a well in the dry ingredients and pour the wet ingredients into the well. With a rubber spatula, stir everything together until combined, leaving the batter slightly lumpy. 4. Heat a 12-inch skillet or an electric griddle to medium heat. Brush a little oil onto the hot surface and with a large ice cream/cookie scoop, scoop the batter out onto the surface. Add a few blueberries to the top of each of the batter spots.

Combine the milk and the vinegar in a 2-cup glass measuring cup and let sit 1-2 minutes. Add the egg yolk, and cream or half and half and mix well. Add the melted butter to the milk and egg yolk mixture and blend with a fork until well combined. 3. Pour the yolk and milk mixture into the flour mixture and stir with a blending fork until barely combined.

Mix the egg white in a small bowl until slightly foamy and add the egg white to the batter. Stir just until a thick batter is formed. Set aside for 5 minutes. 4. Meanwhile, mash a ripe banana in a separate bowl. Just before cooking, combine the mashed banana and the pancake batter.

5. Heat a nonstick skillet over medium heat. When hot, use a spoon or a ladle to drop batter in heaping spoonfuls to the pan, allowing room for the batter to spread out. Unlike most recipes, I prefer not to “fry” the pancakes in oil or butter. I like a drier non-oily finish.

If your skillet is nonstick, this will not be a problem. 6. Cook for about 1-2 minutes, depending on size. When the pancake begins to bubble, use a thin offset spatula to gently flip to the other side. The pancake should be golden brown; if the heat is too high, the pancake will burn on the outside and be uncooked on the inside. Cook on the other side for another 2 minutes, or until the bottom of the pancake is golden brown.



7. Remove from the skillet to the baking sheet and place the sheet in the oven while you cook all the batter. Scrape any stray crumbs or scraps out of the skillet as you make the pancakes or the fresh pancakes will pick up the burned bits as they cook. Serve as soon as possible, with salted butter and maple syrup.

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