There’s something magical about waking up to the aroma of freshly made pancakes wafting through the house. These Easy Blueberry Pancakes take weekend breakfasts to a whole new level with their fluffy texture and bursts of sweet-tart blueberries in every bite.
Perfect for lazy Sunday mornings or special family breakfasts, this recipe strikes the ideal balance between simplicity and satisfaction. The pancakes cook up golden on the outside while staying tender and light on the inside, with pockets of juicy blueberries that transform an everyday breakfast into something truly special.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry and refrigerator
- Quick 45-minute total prep and cook time, perfect for busy mornings
- Versatile recipe that works with fresh or frozen blueberries
- Kid-friendly breakfast that the whole family will enjoy
- Leftovers can be frozen for quick weekday breakfasts
Ingredients
- 2 cups cake flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 3/4 tsp kosher salt
- 1 cup half-and-half
- 1 cup sour cream
- 2 large eggs
- 1 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Neutral oil for cooking the pancakes
- Extra butter for cooking
- Maple syrup
- Extra butter (optional)
Instructions
- Place a large rimmed baking sheet in the oven and preheat to 200°F. This will keep your pancakes warm while you cook the entire batch.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another large bowl, whisk together the half-and-half, sour cream, eggs, melted butter, and vanilla until combined.
- Gently stir the wet ingredients into the dry just until combined. The batter will have some lumps, which is perfectly fine.
- Gently fold in the blueberries and let the batter sit for 10 to 15 minutes to hydrate. This resting step will give you fluffier pancakes.
- Heat a large cast-iron skillet over medium-low to medium heat until hot. Grease the surface with a small pat of butter and a small drizzle of oil. When the oil starts to shimmer and the butter foam subsides, it’s ready.
- Add about ¼ cup of batter to the skillet for each pancake. Cook until bubbles begin to form on top and the pancakes are golden brown on the bottom, 2 to 3 minutes, then gently flip and cook until golden on the bottom, another 2 to 3 minutes. Resist the urge to flip the pancakes back and forth, as it will toughen their texture.
- Transfer the cooked pancakes to the oven to keep warm and repeat with remaining batter, adding more butter and oil to your skillet as needed. Adjust the heat as necessary to prevent the pancakes from burning without cooking through.
- Serve warm, with maple syrup and extra butter if desired.
Tips & Variations
- If using frozen blueberries, don’t thaw them first – add them frozen to prevent bleeding into the batter.
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Add 1 teaspoon of lemon zest to the batter for a bright, citrusy flavor that complements the blueberries.
- Make them healthier by substituting half the all-purpose flour with whole wheat flour.
- For a dairy-free version, use almond milk and coconut oil instead of regular milk and butter.
- Keep pancakes warm in a 200°F oven while cooking the remaining batches.
Serving Suggestions
These blueberry pancakes pair beautifully with a variety of toppings beyond the classic maple syrup. Try a dollop of whipped cream, a sprinkle of powdered sugar, or a spoonful of Greek yogurt for added creaminess. For a complete breakfast spread, serve alongside crispy bacon or breakfast sausage and a fresh fruit salad.
For a special brunch, set up a pancake bar with various toppings like honey, chocolate chips, sliced bananas, chopped nuts, and different berry compotes, allowing everyone to customize their stack.
Notes
- Pancakes are done when the edges look set and bubbles on the surface begin to pop.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To freeze, place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.
- Reheat frozen pancakes in a toaster or microwave for a quick breakfast.
FAQs
Can I make the batter ahead of time?
You can prepare the batter the night before, but add the blueberries just before cooking for best results. The batter may thicken overnight, so you might need to add a splash of milk before cooking.
Why are my pancakes not fluffy?
Overmixing the batter develops gluten and results in tough pancakes. Mix just until the ingredients are combined, and a few lumps remain for the fluffiest texture.
Can I use other berries instead of blueberries?
Absolutely! Raspberries, blackberries, or chopped strawberries all work wonderfully in this recipe. You can even use a mixed berry combination.
My blueberries are sinking to the bottom of the pancake. How can I prevent this?
Try tossing your blueberries in a tablespoon of flour before adding them to the batter. This helps them distribute more evenly throughout the pancakes.
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