Greyson absolutely loves it when I make these Blueberry Pancakes. Blue, blues as he calls them are his VERY favorite berries, and who wouldn't love these?
He asks Uncka to put A LOT of extra blueberries on top of his stack, and I gladly oblige.
Even if the blueberries become the main star for Greyson, the family still loves the fruits of our labors. The blueberries add a huge boost of health qualities too, which means we can all feel better about enjoying a nice stack of these hotcakes!
If you like to be a little extra with your banana pancakes, check out THIS RECIPE. Also, be sure to always serve them with WARM maple syrup, the real kind!
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Ingredients
For these blueberry pancakes, you can use fresh or frozen berries, but I personally like to use fresh. I only reach for frozen in a pinch, but they tend to melt into the batter and turn it green, which might be okay at Halloween, but I don't always want that.
The remainder of the ingredients are your usual suspects, and of course, I always like to use real butter in the batter. It makes them extra rich and helps prevent sticking to the griddle when cooking.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Extract
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt, Morton’s
- Eggs
- Blueberries
- Whipped Irish Butter
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Start by melting the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain.
You do not want the milk to simmer or boil. When adding cold milk it can make the butter lump up, just warm it enough that the butter becomes liquid again.
Then whip up the pancake batter and chop the blueberries that will go in it. If my berries are really huge I like to do this so they don't make the pancakes too lumpy.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm.
Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop, you can also drop extra blueberries in here if you like. Flip and cook 30-45 seconds longer till fully cooked.
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
Top each stack with LOTs more blueberries as Greyson likes, and a hearty drizzle of REAL maple syrup! You can also spread some whipped butter between them too if you like.
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Blueberries - There is a bit of debate on whether fresh or frozen berries are best here. While you can use both, I prefer to use fresh when I can as the frozen can leach out excess liquid and turn the batter green.
Equipment
My number one, most favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, it's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
While pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I prefer to place them in a zip-top bag or air-tight container in the fridge.
Reheat leftover blueberry pancakes in a toaster, or toaster oven for best results.
Top Tips
I highly recommend using fresh blueberries for this recipe. You can use frozen, it isn't a total deal breaker. I don't tend to use them because they can bleed into the batter and they will chill the butter and make it solid again. This also means the cakes may stick and they will take longer to cook.
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
I cut my berries for pancakes if they are very big. Sometimes in the season, they come in JUMBO and I do give them a rough chop so they cook more evenly in the pancakes.
While many berries and fruits will do just fine being added to the pancake batter or sprinkled on top when cooking and before flipping, some do better by being cooked first. Berries can be added right in, chop things like strawberries, but add blueberries or raspberries whole.
I highly suggest using fresh blueberries. If you can use room-temperature ones too, that's even better. Frozen berries can be used, but they can clump up and cause the pancakes to stick and will take them longer to cook too. Frozen will also start to bleed in the batter and can turn it into an unappetizing green color.
Related
If you LOVE pancakes like me and Greyson, try these:
More Great Berry Recipes
If you love pancakes as much as Greyson, try these Blueberry Banana Pancakes for a little extra fruit in your breakfast or brunch.
If you love fresh berries when they are in season, try these Strawberry Chocolate Scones, I also love making them for Valentine's Day!
For more blueberry love, Uncka makes some amazing Blueberry Muffins that are super easy to whip up.
Blueberry Pancakes
Greyson loves it when I make Blueberry Pancakes. Blue, blues as he calls them are his VERY favorite berries, and who wouldn't love these?
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 ¼ cups Whole Milk
- 1 tablespoon Vanilla Extract
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 lg Eggs, lightly beaten
- 1 cup fresh Blueberries, plus more for serving
- Whipped Irish Butter, for serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool for 5 minutes, then stir the vanilla extract into the milk mixture.
- In a large bowl place the flour, sugar, baking powder, soda, and salt into the bowl and whisk to combine.
- Beat in the milk mixture until a few streaks of flour remain, then crack the eggs into the bowl and whisk just till incorporated, a few flour lumps may still remain.
- Finally, fold the blueberries into the pancake batter.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it begins to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time.
- Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- To make whipped Irish butter, beat 4 tablespoons in the bowl of a stand mixer, I like to use my flex edge flat beater it gets the butter extra fluffy, and beat for 3-4 minutes on medium-high, with a pinch of kosher salt.
- Serve the pancakes with a dollop of butter on top and top each stack with a few fresh blueberries, and a drizzle of warm maple syrup, the real kind!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these banana pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Blueberries - There is a bit of debate on whether fresh or frozen berries are best here. While you can use both, I prefer to use fresh when I can as the frozen can leach out excess liquid and turn the batter green.
Top Tips
I highly recommend using fresh blueberries for this recipe. You can use frozen, it isn't a total deal breaker. I don't tend to use them because they can bleed into the batter and they will chill the butter and make it solid again. This also means the cakes may stick and they will take longer to cook.
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If you can use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 418Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 85mgSodium: 708mgCarbohydrates: 63gFiber: 1gSugar: 35gProtein: 6g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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