Classic, easy and delicious, these are My Best Blueberry Pancakes. Made with standard pantry items, you’ll never need to buy a box again!
Tomorrow is Pancake Tuesday! And while I usually go out for a community pancake supper, it reminded me that I have never shared My Best Blueberry Pancakes. This vintage and classic recipe has been my “go to” pancake recipe for as long as I can remember.
I love this one because it makes nice thick pancakes, that have a lovely flavour and texture. They are also easy to make anytime, as they use pretty standard pantry items. Enjoy them with blueberries (fresh or frozen) or try one of the flavour variations below!
For plain pancakes: Increase milk to 1 1/4 cups and reduce sugar to 2 Tbsp.
For apple pancakes: Add an extra 1/4 tsp of vanilla, 1 cup shredded apple and 1/2 tsp baking soda dissolved in 1 tsp water.
For banana pancakes: Reduce sugar to 2 Tbsp and fold in 3/4 cup mashed banana at the end of mixing the batter.
Cook’s Notes for My Best Blueberry Pancakes
When it comes to blueberry pancakes, I’m almost always using frozen blueberries and my frozen blueberry of choice is the little wild blueberries. If you can get your hands on them, they are perfect for pancakes, as they are small so they cook quickly and they are full of great blueberry flavour. That said, any frozen or fresh blueberry will work here.
I never add the blueberries directly to the batter, but rather sprinkle them on top as soon as I’ve spread the batter out in the pan. This method not only prevents purple pancakes, but also allows me to distribute the blueberries evenly over the pancake.
As noted in the recipe, you can use milk, buttermilk or soured milk in this recipe. The instructions for souring the milk are in the recipe notes.
Adjust the amount of added sugar to your taste. I usually use 1/3 cup with blueberries, but if you prefer a little less sweet, go with the 1/4 cup.
This batter is very thick. The trick to shaping your pancakes is to wait a couple of seconds after you drop a dollop of batter in the pan and then start swirling and spreading it out. It spreads better once it starts to warm. Don’t get too hung up on trying to make these ones perfectly round or you’ll drive yourself crazy :) You also don’t want to spread them too much, as you want them nice and thick.
As these are thick pancakes, with a thick batter, you need to cook them on medium low heat. Any higher and your outside will cook before your insides are done. Also, the thick batter means you won’t have a ton of bubbles happening (the classic sign that you should flip your pancake), so just take quick peeks at the underside to know when it’s time to flip. Flip when it’s lovely golden underneath. Allow to cook once flipped until cooked through.
Top Tip! Cook these ones low and slow. Don’t rush them. Medium-low heat and enough time to cook them all the way through and you will be rewarded!
My Best Blueberry Pancakes
Classic, thick, blueberry pancakes that are always perfect. Be sure to cook over medium-low heat (low and slow). You can use fresh or frozen blueberries.
- 1 1/3 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 - 1/3 cup white sugar
- 1 egg
- 1 cup milk, buttermilk or soured milk*
- 3 Tbsp melted butter cooled slightly or vegetable oil
- 1/4 tsp vanilla
For topping and cooking:
- 1 - 1/2 cups frozen or fresh blueberries
- Additional butter or oil for cooking
Melt the butter, if using, and allow to cool slightly.
In a large bowl, whisk together the flour, baking powder, salt and sugar. In a small bowl, whisk together the egg and milk. Do not combine the two until your pan is hot and ready to go.
Heat your pan for several minutes over medium-low heat.
When you're ready to cook, Make a well in the centre of the flour mixture. Pour the milk mixture into the well, then add the melted butter and vanilla. Quickly stir together just until mixed and batter is still lumpy.
Add a bit of butter or cooking oil to the pan and swirl around. Add batter in 1/4-1/3 cupfuls to hot pan or griddle. After a few seconds, spread batter out slightly and sprinkle top with blueberries. Allow to cook over medium-low heat until the underside is golden, then flip and continue cooking until batter is cooked through.
Will make 5-6 large pancakes.
*To make soured milk, remove 1 Tbsp of measured milk and replace with 1 Tbsp lemon juice. Stir and let stand 5-10 minutes.