Ready in 45 minutes
Delicious blueberry-filled pancakes that are light, tender and very simple to make.
"Very Delicious, thank you for sharing the recipe. I added milk to the batter half way through because the batter was so thick it wouldn't cook through without burning unless I turned the heat very low and cooked them 4-5 minutes each side. I think I will also add vanilla extract next time, my boyfriend thought it was missing some flavor... But I loved the taste and how fluffy they turned out."- JenErickson22
Top-ranked recipe named "Everyday Blueberry Pancakes"
In a small bowl, toss blueberries with 2 tablespoons of the sugar; let stand a few minutes.
In a medium bowl, sift together flour, baking powder, salt and remaining sugar. In a small bowl, whisk together egg, milk and melted butter until well blended. Pour milk mixture into flour mixture and stir just enough to moisten dry ingredients. Do not over mix. Add additional milk if a thinner batter is desired. Gently fold sweetened blueberries into batter.
Heat a heavy-bottomed skillet or seasoned griddle over medium heat, or if using an electric griddle, heat to 375 degrees F. Test skillet by sprinkling a few drops of water on it. When water forms beads and dances over skillet surface, it''s hot enough. Lightly grease skillet with bacon grease, vegetable oil, or butter.
Ladle or pour batter onto hot skillet, using about 1/4 to 1/3 cup of batter for each pancake. Cook until top surface is bubbly, slightly dry around edges, and bottoms are browned, about 2 to 3 minutes. Flip and continue cooking until second side has browned, about 1 to 2 minutes longer. Repeat with remaining batter, adding additional fat to skillet as needed. The pancakes are best served immediately but may be kept warm (* see note) in the oven until all batter has been cooked. Serve with butter, warmed pure maple syrup and additional fresh berries.
Makes 4 servings.
* To keep pancakes warm: Spray a large cooling rack with vegetable cooking spray and place on a sheet pan. Place pan and rack in a 200 degree F oven. Place pancakes on rack in a single layer, uncovered, for up to 20 minutes.
Valerie411 6 months agoSo much better than store bought mixes!
Valerie411 1 year agoGreat pancakes! Will make again!
Trtlmay 1 year agoThey were good, but THICK! I added a little addition milk to thin the batter, but should have added a little more to get more like the photo. We enjoyed them, though!
Joannezehtab 1 year agoThumbs up on this one :)
IAmCornishPasty 1 year ago
JenErickson22 1 year agoVery Delicious, thank you for sharing the recipe. I added milk to the batter half way through because the batter was so thick it wouldn't cook through without burning unless I turned the heat very low and cooked them 4-5 minutes each side. I think I will also add vanilla extract next time, my boyfriend thought it was missing some flavor... But I loved the taste and how fluffy they turned out.
josephanthonydicara 2 years agoAwesome! Very specific directions led to amazing pancakes.
Chls.Marshall 4 years agoThis was my first excursion making blueberry pancakes and it was fabulous! Between my husband, myself and our two little boys there were none left. Easy to make although I did add some vanilla because it felt strange to omit it. Wonderful recipe! Thanks!!!
sgrishka 4 years ago[I made edits to this recipe.]
sgrishka 4 years ago[I posted this recipe.]