Wake up to a delicious breakfast with The Perfect Blueberry Pancake Recipe. Made with common pantry ingredients and the option to use fresh or frozen blueberries, it’s the perfect way to start your day.
Are you in the mood for a delicious and easy breakfast dish? Look no further! This blueberry pancake recipe is made with pantry staple ingredients and can be made with either fresh or frozen blueberries. Perfect for a weekend brunch or a quick and easy breakfast during the week.
Using Frozen Blueberries
You can use frozen blueberries in this recipe instead of fresh. Just make sure to thaw and rinse the blueberries, drain them well, and pat them dry with a paper towel. This will help remove any excess liquid that may have accumulated during the freezing process.
When it comes to toppings for blueberry pancakes, the options are endless! Here are a few categories of toppings you might consider:
- Maple Syrup: A classic choice that never disappoints.
- Honey: A natural sweetener that complements the blueberries.
- Chocolate Chips: Add them for a dash of decadence.
- Sliced Strawberries and Bananas: These fruits add a fresh, tropical touch.
- Additional Blueberries: Double up on the blueberry flavor.
- Whipped Cream: For a sweet and creamy addition.
- Yogurt: A tangy and healthier creamy option, especially Greek or vanilla-flavored.
- Blueberry Syrup: Enhances the berry flavor in your pancakes.
- Agave Nectar: A sweet and vegan-friendly option.
- Peanut Butter: Gives your pancakes a creamy and nutty twist.
- Almond Slivers or Chopped Nuts: For a crunch in every bite.
Frequently Asked Questions
This recipe can be made with either all-purpose flour or whole wheat flour. If you choose to use whole wheat flour, keep in mind that the pancakes will be more dense. To retain some of the fluffiness, you can use a mixture of all-purpose flour and whole wheat flour.
To prevent the blueberries from sinking to the bottom of the batter, try coating them in a tablespoon of the dry ingredients before folding them into the batter. This will help them distribute more evenly.
Absolutely! This recipe is very versatile. You can substitute the blueberries with other fruits like strawberries, raspberries, or diced apples.
When you start to see bubbles form on the top of the pancake and the edges start to look set, that’s your cue to flip the pancake. It’s better to flip them only once to achieve a soft, fluffy texture.
If your pancakes are browning too quickly, try reducing the heat. The ideal temperature for cooking pancakes is medium to medium-low heat, which allows the pancakes to cook through without burning the outside.
Yes, you can add protein powder to the batter for an extra protein boost. Depending on the type and flavor of protein powder, it may change the taste and texture of the pancakes, so you might need to experiment with the quantities.
Flour: If you are gluten-free, you can use a gluten-free all-purpose flour blend in place of the all-purpose flour.
Sugar: If you prefer a healthier option, you can use coconut sugar or maple syrup in place of the sugar. Keep in mind that this will affect the taste and color of the pancakes.
Milk: If you are lactose intolerant or prefer a non-dairy option, you can use almond milk or oat milk in place of the milk or buttermilk.
Eggs: If you are vegan or have an egg allergy, you can use a flax egg or a store-bought egg substitute in place of the eggs. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it thickens.
Butter: If you prefer a healthier option or are vegan, you can use coconut oil or a non-dairy butter in place of the melted butter.
Homemade blueberry syrup is balanced by the sweet kiss of sugar and a tangy squeeze of lemon. It is as vivid as it is flavorful.
Storage & Reheating Instructions
To store leftover pancakes, place them in an airtight container and store in the refrigerator for up to 5 days. To reheat, place the pancakes on a plate and microwave for about 30 seconds or until warm.
To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the pancakes to an airtight container or freezer bag and store in the freezer for up to 3 months. To reheat frozen pancakes, place them on a plate and microwave for about 1 minute or until warm. You can also reheat frozen pancakes in a toaster oven or oven until warm.
Watch the Video
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.