Best Blueberry Pancakes

blueberry pancakes



For years, there is only one blueberry pancake recipe that I use and it is this one. From the Five Roses “Guide to Good Cooking”, these are, for me anyway, the perfect and best blueberry pancakes.

You want to cook these pancakes slower than normal pancakes (a bit lower heat for longer) so that the fresh berries have a chance to cook up nicely.

You can use frozen blueberries. I like to run them under warm water to thaw them slightly before flouring and adding to pancakes. I don’t add the fresh or frozen blueberries to the batter while preparing as I have an aversion to purple pancakes! :) Much easier to sprinkle them on top of the pancake when they start cooking and it’s easier to spread them out nicely, as well.

Best Blueberry Pancakes

blueberry pancakesSummary: These are light, fluffy and flavourful pancakes. My favourite recipe for classic blueberry pancakes. Try these with regular or buttermilk.

Ingredients

  • 1 1/3 cups all-purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 cup sugar
  • 1 egg
  • 1 cup milk (or buttermilk is great too, if you have it)
  • 3 Tbsp. melted butter or vegetable oil
  • 1/4 tsp. vanilla
  • 1 cup fresh blueberries (* or frozen, see note below)

Instructions

  1. In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg thoroughly then add milk (or buttermilk) and combine thoroughly.
  2. Make a well in the dry ingredients and slowly add the egg-milk mixture. Add the melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
  3. Drop by 1/4 cupfuls on medium-hot pancake griddle or non-stick pan. Sprinkle with fresh blueberries. Cook pancakes until they are filled with bubbles and the under-side in golden brown. Turn and brown the other side.
  4. Serve with butter, maple syrup and a dusting of icing sugar.
  5. * You can use frozen blueberries. I like to run them under warm water to thaw them slightly before adding to pancakes. I don’t add the fresh or frozen blueberries to the batter while preparing as I have an aversion to purple pancakes! :) Much easier to sprinkle them on top of the pancake when they start cooking and it’s easier to spread them out nicely, as well.

Prep time: 10 min | Cook time: 10 min | Total time: 20 min

Number of servings (yield): 4

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32 Comments

  1. Glad you (and your husband :) enjoyed them, Teran.

  2. Loved this recipe! My husband was very impressed!

  3. The blueberry variation of these pancakes calls for extra sugar. The basic pancake recipe calls for only 3 Tbsp. of sugar, so you might try that, next time. My experience with frozen blueberries (especially the large ones) is that they don’t thaw enough just from cooking, that’s why I tend to give them a head-start.

  4. Good, except a little too sweet for our taste. We used frozen blueberries that weren’t thawed and they cooked fine – and didn’t turn the batter purple.

  5. I tried this recipe and it made 8 medium-sized ones for me. Very good recipe, will definitely make again :]

  6. How many pancakes does this recipe make?

  7. So glad you enjoyed them! We’ve been enjoying them with all the fresh blueberries available right now, too.

  8. This is the first time I’ve ever made pancakes. My husband and I both loved this recipe as they are very light and fluffy. I liked it because it was easy. Delicious!

  9. Thank you! I agree this is the best. I have an old Five Roses cookbook and the page with this recipe has gone astray. I’m so glad to see it here.

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