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Blueberry Pancakes Recipe

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3.9 from 3 reviews

Enjoy a classic breakfast with these fluffy and flavorful blueberry pancakes. This recipe combines the natural sweetness of fresh blueberries with a hint of warm spices like nutmeg and cinnamon, creating the perfect morning treat. Ideal for using fresh or thawed frozen blueberries when out of season.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon white sugar

Wet Ingredients

  • 1 egg
  • ½ cup plain yogurt
  • ½ cup milk
  • 2 tablespoons vegetable oil
  • ¾ cup fresh blueberries

Instructions

  1. Preheat the Griddle: Heat a griddle or non-stick skillet over medium heat until it’s hot enough to cook the pancakes evenly.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and white sugar. Stir well and set aside.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, plain yogurt, milk, and vegetable oil until smooth.
  4. Make the Batter: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to combine without over-mixing. Then carefully fold in the fresh blueberries to distribute them evenly.
  5. Cook Pancakes: Lightly grease the griddle with butter or oil. Pour approximately two tablespoons of batter for each pancake onto the griddle. Cook on medium heat until bubbles form on the surface and remain open, about 2-3 minutes.
  6. Flip and Finish Cooking: Carefully flip each pancake with a spatula and cook the other side for another 2 minutes or until golden brown and cooked through.
  7. Serve Warm: Remove the pancakes from the griddle and serve immediately with your favorite toppings such as maple syrup, extra blueberries, or butter.

Notes

  • For best results, use fresh blueberries; if out of season, thawed frozen blueberries work well.
  • Do not over-mix the batter to keep the pancakes light and fluffy.
  • Adjust cooking temperature if pancakes brown too quickly before cooking through.
  • Yogurt adds moisture and a slight tang, but you can substitute with buttermilk if preferred.

Find it online: https://cookedbysarah.com/blueberry-pancakes-recipe/