Name: Easy Blueberry Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8-10 pancakes
Ingredients: 2 cups cake flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 3/4 teaspoon kosher salt; 1 cup half-and-half; 1 cup sour cream; 2 large eggs; 1 tablespoon unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 1 cup fresh blueberries; Neutral oil for cooking the pancakes; Extra butter for cooking; Maple syrup; Extra butter (optional, for serving)

Easy Blueberry Pancake recipes are a true breakfast superhero, capable of transforming a sleepy morning into a vibrant celebration. Who doesn’t adore the fluffy, golden discs studded with bursts of sweet, slightly tart blueberries? It’s that perfect balance of comforting nostalgia and delightful surprise that makes this dish a perennial favorite. But what elevates a good easy blueberry pancake to an unforgettable experience? It’s the alchemy of simple ingredients coming together to create something truly magical, a dish that’s as satisfying to make as it is to devour. Forget complicated steps and exotic ingredients; this recipe is all about pure, unadulterated joy in every bite. Get ready to unlock the secrets to the fluffiest, most flavorful easy blueberry pancake you’ve ever made, a recipe that will become a cherished staple in your breakfast repertoire.

Ingredients:

2 cups cake flour
1/3 cup granulated sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1 cup half-and-half
1 cup sour cream
2 large eggs
1 tablespoon unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
Neutral oil for cooking the pancakes
Extra butter for cooking
Maple syrup
Extra butter (optional, for serving)

Preparing the Pancake Batter

Step 1: Combine Dry Ingredients

First, we’ll get our dry ingredients all mixed together. In a large mixing bowl, add the 2 cups of cake flour. Cake flour is excellent for pancakes because it’s lower in protein, which results in a lighter, more tender crum extractb. Next, add the 1/3 cup of granulated sugar for a touch of sweetness. Then, whisk in the 1 tablespoon of baking powder, which is our leavening agent, crucial for fluffy pancakes. Finally, incorporate the 3/4 teaspoon of kosher salt. Whisk all these dry ingredients thoroughly until they are well combined and there are no visible lumps of flour or sugar. This ensures even distribution of everything, leading to consistently delicious pancakes.

Step 2: Whisk Wet Ingredients Separately

Now, let’s work on the wet ingredients. In a separate medium bowl, crack the 2 large eggs. Add the 1 cup of half-and-half, which provides richness and a lovely creamy texture. Next, spoon in the 1 cup of sour cream. Sour cream is a secret weapon for incredibly moist and tender pancakes; its tang also adds a subtle complexity to the flavor. Stir in the 1 tablespoon of unsalted butter, making sure it has been melted and cooled slightly so it doesn’t cook the eggs. Lastly, add the 1 teaspoon of vanilla extract for that classic sweet aroma and flavor. Whisk these wet ingredients together until they are smooth and well-emulsified.

Step 3: Combine Wet and Dry Mixtures

This is where the magic happens! Gently pour the wet ingredient mixture into the bowl with the dry ingredients. Now, the key here is to mix just until combined. Overmixing can develop the gluten in the flour, leading to tough pancakes. You’ll notice some small lumps in the batter; this is perfectly fine and actually desirable! Resist the urge to keep stirring until it’s completely smooth. A few lumps mean we haven’t overworked the batter, ensuring our Easy Blueberry Pancakes will be wonderfully light and tender.

Step 4: Gently Fold in the Blueberries

Now for the star of our Easy Blueberry Pancake – the blueberries! Gently add the 1 cup of fresh blueberries to the batter. Using a rubber spatula, carefully fold them into the mixture. Again, be very gentle. You don’t want to crush the blueberries, as this can release their juices and color the batter an unsightly purple. Just fold them in until they are evenly distributed throughout the batter. If you’re using frozen blueberries, do not thaw them first. Simply fold them in as is; they will thaw and cook within the pancake.

Cooking the Pancakes

Step 5: Heat the Griddle and Cook

Heat a lightly oiled griddle or a non-stick skillet over medium heat. You can test if the griddle is ready by flicking a few drops of water onto it; they should sizzle and evaporate quickly. Add about 1 tablespoon of neutral oil or extra butter to the hot surface, swirling to coat it evenly. For each pancake, pour about 1/4 cup of batter onto the griddle. Cook for about 2-3 minutes per side, or until you see bubbles forming on the surface of the pancake and the edges look set. Flip the pancake with a spatula and cook the other side until golden brown and cooked through. You can adjust the heat as needed; if the pancakes are browning too quickly, lower the heat. If they’re not browning, increase it slightly. It’s a good idea to cook a test pancake first to find the perfect heat setting for your stove.

Step 6: Serving the Delicious Pancakes

Once your Easy Blueberry Pancakes are cooked to a beautiful golden-brown perfection, transfer them to a plate. You can keep them warm in a low oven (around 200°F or 93°C) while you finish cooking the rest of the batter. Serve these delightful pancakes immediately. They are absolutely divine when topped with a generous pat of extra butter (optional, but highly recommended!) and a generous drizzle of warm maple syrup. The combination of the fluffy pancakes, the burst of sweet blueberries, and the rich maple syrup is simply irresistible. Enjoy every bite!

Conclusion:

And there you have it – a delightful batch of Easy Blueberry Pancakes! We hope you enjoyed following along with this simple yet incredibly rewarding recipe. These fluffy, golden pancakes, studded with bursts of juicy blueberries, are perfect for any occasion, from a lazy weekend brunch to a quick weeknight treat. The beauty of this Easy Blueberry Pancake recipe lies in its simplicity, making it accessible for bakers of all skill levels.

For serving, we love them drizzled with a generous amount of maple syrup and a dollop of whipped cream. A side of fresh berries or crispy beef bacon also makes for a fantastic accompaniment. Don’t be afraid to experiment with variations! Feel free to add a pinch of cinnamon or nutmeg to the batter for a warmer spice note, or swap the blueberries for other berries like raspberries or blackberries. You can even fold in some chocolate chips for a decadent twist.

We encourage you to give this Easy Blueberry Pancake recipe a try. It’s a guaranteed crowd-pleaser and a wonderful way to start your day or enjoy a special meal. Happy baking!

Frequently Asked Questions about Easy Blueberry Pancakes:

Q1: Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in this Easy Blueberry Pancake recipe. In fact, they can prevent the blueberries from sinking to the bottom of the batter. If using frozen, gently fold them into the batter just before cooking, and don’t thaw them beforehand. You might notice a slightly darker color in the cooked pancakes, but the flavor will be just as delicious.

Q2: How can I keep my pancakes warm while cooking the rest of the batch?

To keep your Easy Blueberry Pancakes warm and fluffy, preheat your oven to a low temperature (around 200°F or 90°C). Place a baking sheet in the oven while you’re cooking. As each pancake is done, transfer it to the baking sheet. This will keep them warm without overcooking them.