Blueberry Pancake Recipe for Beginners

blueberry pancakes topped with fresh blueberries

Blueberry Pancake Recipe for Beginners

Course: Breakfast, brunch

Cuisine: American

Keyword: pancake, pancakes

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: pancakes

Calories: 162kcal

Pancake recipes are simple but why are they so hard to make? I've been working on making fluffy blueberry pancakes and have tips to help you too. This recipe is inspired by Martha Stewart's Easy Basic Pancakes recipe and The Joy of Cooking's section on making pancakes. Be sure to read the recipe post for all the tips and instructions.

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Ingredients

3 tablespoons butter or olive oil or neutral oil
2 cups flour all purpose
1/4 cup sugar granulated
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 cups milk any kind
1 teaspoon vanilla extract
1 cup blueberries plus more for serving
Olive oil or neutral oil for the pan

Instructions

If using butter in this recipe, melt the butter in a small sauce pan and remove from heat to allow the melted butter to cool slightly.
Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Stir with a whisk or a fork until thoroughly combined.
In a medium sized mixing bowl, lightly beat two eggs. Add the milk and vanilla extract and mix until the milk and eggs are combined. Pour the wet ingredients into the flour mixture, add the melted butter (or 3 tablespoons neutral oil) and and gently stir with a spatula until barely combined. Fold in blueberries. Avoid overmixing, allow the batter to rest for at least 10 minutes.
Preheat a non-stick frying pan for 5 minutes on medium heat and preheat your oven to 200°F if you want to keep your cooked pancakes warm before serving.
The pan is hot enough when a drop of water sizzles and/or approximately 350°F. Lightly oil the pan with a small amount of oil (a few drops) and use a paper towel to wipe away the excess.
Pour about 1/4 cup of batter for each pancake. When bubbles start to pop and the pancake edge looks set (2-3 minutes), gently flip the pancakes over, and cook until the second side is golden brown (1-2 minutes). Transfer the finished pancakes to a serving dish and keep warm in the oven as needed.
Lightly oil the pan and wipe the excess oil as well as any crumbs and repeat step 6 until all the pancake are fried. Serve warm with your favorite syrup, sauces, and/or toppings. Refrigerate leftovers in an airtight container for 3 days.

Notes

Nutrition facts are calculated automatically and are an estimate.

Nutrition