These Blueberry Pancakes Are So Cute!
I’m a huge fan of blueberries. I love their dusty blue skins, their cute round shape, and how they are just bursting with sweetness. And, I have to admit, big, plump berries are my favorite kind. If you’re looking for big berries, you should look for BC bluebs! They’re always sweet and firm and although I love them just out of hand, I love them even more in pancakes.
I don’t think there’s anyone who could look at a stack of pancakes and be sad. They’re one of my goto happy foods, partially because of the way they taste, but also partially because I have fond memories of early dates with Mike at IHOP. He’d always get rooty tooty fresh ‘n fruity for the blueberries and I’d always get the silver dollar pancakes for the cuteness. I combined the two and made some mini silver dollar blueberry pancakes! I didn’t make that rooty tooty sauce because I much prefer my blueberries inside my pancakes.
I love how jammy and sweet they get when you cook them up. Speaking of cooking them up, I think everyone has their own preferred way of making blueberry pancakes. And by that I mean, do you like to put your blueberries directly into the batter or do you like to drop them into the pancakes after you’ve already ladled them into the pan, I’m a mix in kind of person because I like the way mixed in blueberries look.
But, to do the mixing in, I never use frozen or ripe berries. They have to be plump and firm so they hold their shape and don’t stain the batter. To minimize blueberry breakage, I mix in just enough blueberries into the batter, then immediately spoon the batter (with all the blueberries I’ve mixed in) into a ready pan.
That way, the blueberries don’t sit in the batter but you still get that batter coated look. Scientific testing: blueberries added to the pancakes, not to the batter. I know it seems like I’m overthinking the blueberry pancake thing, but these are the kinds of things that make me happy! A huge plate of perfectly golden mini blueberry pancakes, cooked in maple butter, with extra maple syrup on top.
In a large bowl, whisk together the flour, baking powder, baking soda, and sugar. In a small bowl, whisk the egg into the buttermilk. Add the wet ingredients to the flour mixture and gently combine with a fork. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier.
Let the batter sit for 10 minutes some moisture works its way into the lumps. Heat up a non-stick pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Mix in a handful of blueberries into the batter. Drop the batter with the blueberries by the tablespoon into the pan and cook until small bubbles form on the surface and at the edges. The pancakes should be golden brown.
Flip and continue cooking for 1-2 minutes, or until golden brown. Remove from the pan and place on a wire rack inside a baking sheet. Keep the cooked pancakes warm in the oven until you finish pancaking, stirring in blueberries as needed. Enjoy with butter, maple syrup, and extra blueberries if desired. Blueberries are the best! My friend recently went through my Insta and commented ‘bloob’ on every photo that included blueberries…. These blueberry pancakes are so cute! I think everything tastes better when they are mini-sized. Omg these pictures, these mini pancakes. These blueberry pancakes look so delicious…it’s making my mouth water.
That was the one I was looking for. I've used this recipe a couple times now and have always had good results. I do add a few drops of vanilla as well. These pancakes are so good! They are just what you need on a good Sunday morning! This is now our only recipe for pancakes!
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