Description
Homemade blueberry pancakes offer a delightful breakfast experience with their fluffy texture and sweet, tangy berries. Fresh blueberries nestled in light, golden pancakes create a morning treat you’ll savor with pure comfort and joy.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 12 cups milk
- 2 eggs
- 2 cups fresh blueberries
Sweeteners and Flavor Enhancers:
- 3 tablespoons light brown sugar
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 5 tablespoons butter, melted
- Butter for frying
Instructions
- Merge dry ingredients like flour, baking powder, salt, and brown sugar in a spacious mixing vessel, creating a uniform powder base.
- In a separate container, vigorously blend eggs with vanilla extract and milk until smoothly integrated.
- Gradually combine wet mixture into dry ingredients, stirring minimally to prevent overmixing and maintain a light texture.
- Incorporate melted butter into the batter, then delicately introduce fresh blueberries without crushing them.
- Prepare a non-stick griddle or skillet by warming over moderate temperature and lightly coating with butter to prevent sticking.
- Ladle batter onto heated surface, forming circular pancakes with consistent diameter.
- Monitor cooking progress by observing bubble formation across the pancake’s surface, indicating readiness for flipping.
- Execute a careful turn, allowing opposite side to achieve a golden-brown caramelized finish.
- Transfer pancakes to serving plates, ensuring optimal temperature and visual appeal.
- Complement the dish with preferred accompaniments like maple syrup, additional fresh blueberries, or whipped cream.
Notes
- Ensure flour is evenly mixed with dry ingredients to prevent lumpy batter and create smooth, fluffy pancakes.
- Fold blueberries gently into batter to avoid crushing them, maintaining their whole, juicy texture in each bite.
- Use room temperature eggs and milk for better batter consistency and even cooking throughout the pancakes.
- Allow pancake batter to rest for 5-10 minutes before cooking to help gluten relax and create lighter, more tender pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg