How to Make Blueberry Pancakes

Dennis Weaver at The Prepared Pantry

Blueberry pancakes are a classic favorite. They are really easy to make. You can add blueberries and a touch of cinnamon to your favorite pancake recipe or use the recipe here.

If you add blueberries to your favorite mix, use about 2/3 cup individually frozen blueberries for every cup of mix. Put them in right at the last and don’t stir them anymore than necessary so that the juice doesn’t “bleed” into the batter.

If you would like your pancakes extra light, whip an egg white until soft peaks form and fold the whipped white into the batter after mixing.

Many recipes call for buttermilk—it’s the acid that reacts with baking soda in the recipe. If you don’t use enough buttermilk to warrant keeping a carton on hand, purchase dry buttermilk powder. You don’t have to reconstitute it before mixing; just add the dry powder with the flour and an amount of water to equal the amount of buttermilk called for in the recipe.

We think that a touch of whole wheat flour gives blueberry pancakes a wonderful texture and flavor. If you are using a recipe, substitute a little whole wheat flour for the all-purpose flour—a couple tablespoons per cup.

Blueberry pancakes go well with maple syrup. Other choices include blueberry, peach, vanilla cream, and cinnamon cream syrups.

Blueberry Buttermilk Pancakes

2 cups all-purpose flour
1/4 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
4 tablespoons melted butter or oil
2 cups buttermilk
1 1/2 cups frozen blueberries
Additional water if required

1. Mix the dry ingredients together in a large bowl.

2. Mix the egg, butter, and buttermilk together in a small bowl. Make a depression in the dry ingredients and add the liquid mixture. Stir until moistened—some lumps will remain. Add more water to get the right consistency, if required. Do not over mix.

3. Gently stir in the blueberries, stirring only until dispersed.

4. Pour about 1/3 cup of batter onto a hot, lightly greased griddle. Cook for about two minutes on medium heat or until the edges are set and the bubbles begin to cook into open craters. Turn over and cook on the other side.

Serve hot.

Dennis Weaver is the general manager of The Prepared Pantry. The Prepared Pantry sells pancake mixes, buttermilk powder, and gourmet pancake syrups such as mentioned in this article.