- Blueberry Pancakes
- Fresh blueberries are an awesome treat when they are fresh and in season but don’t let that hold you back because you can always use frozen as well. These tender golden cakes are good all year round.
|Servings||Prep Time||Cook Time||Passive Time|
|1 dozen 5”||5 minutes||5 minutes||10 minutes|
- 2 large eggs
- 1 1/4 cups whole milk
- 2 teaspoons vanilla extract
- 3 tablespoons melted butter or vegetable oil
- 1 1/2 cups Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 3/4 cup blueberries fresh or frozen
Servings: dozen 5”
- Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
- Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
- Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
- Drop the batter by 1/4 cupful onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.
- Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
- Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.
Mix the berries into the batter but if you use frozen just sprinkle on top unless you want green pancakes. Also let your batter stand so the baking powder has a chance to start working so you have fluffier cakes.