Fresh Blueberry Pancakes are the perfect way to start any weekend. Light and fluffy pancakes studded with fresh blueberries!
These pancakes are worth getting out of bed for. You don’t need to save them for the weekend or a special morning, have them today! And if you love the Blueberry Cream Cheese Squares, you are going to love these!
I absolutely love fruit pancakes above and beyond any other kind. Put any fresh fruit in a pancake and I am sold. Well, anything except bananas. Sorry bananas, I just can’t eat you to save my life. And I can, I really can, eat just about anything. Blueberries on the other hand I can eat, devour & love. Since I discovered I can finally get them regularly, I have them at least once a week. Didn’t they make the super food list?
Notes About the Blueberry Pancakes
This recipe only makes roughly 6-8 pancakes. Like most recipes, it can easily be doubled. So, don’t be put off by the low number. You see, if I made more I would be stuck with eating them all. Shocker. So, I try to limit it so I don’t end up eating a dozen pancakes at a time. Today I was very well behaved and ate the two you see in the picture. Sometimes, there is some kind of self restraint and discipline. Sometimes.
Although I had these just the ways they were, you could serve the Triple Berry & Mango Fruit Salad on the side for a whole lot of decadence.
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Get the recipe!
Blueberry Pancakes
Ingredients
- 3/4 Cup butter milk if you do not have buttermilk, use whole milk and add 2 tablespoons of white vinegar, stir and let it sit for a few minutes
- 1 Cup plain flour
- 1 egg
- 1 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup blueberries
- Butter for cooking
Instructions
- In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Sift together and set aside.
- In a separate bowl, whisk the egg into the milk. Now add the milk mixture to the dry ingredients. Stir long enough until all the lumps have gone. Stir in your blueberries.
- Heat a large skillet over medium heat and melt a little bit of butter. Start cooking pancakes in batches. Once they start to bubble, you can turn them over and cook for a further few minutes. Pancakes should be a light golden brown in colour and fluffy on the inside. Cover with foil while cooking the remaining pancakes. Repeat process until they are all cooked. Best served immediately, but can be stacked and stored in a warm oven until ready to eat.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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