Description
Light, fluffy blueberry pancakes with a tender crumb and bursts of fresh berries, perfect for a cozy breakfast or brunch.
Ingredients
- 187 g all-purpose flour (1.5 cups)
- 40 g confectioner’s sugar (or 3 tbsp regular sugar)
- 75 g cornstarch (1/2 cup)
- 4 1/2 tsp baking powder
- 1/2 tsp sea salt
- OR 310 g homemade pancake or waffle mix
- 2 large eggs (separated, optional)
- 1 1/2 cups buttermilk (or milk + 1 tsp vinegar)
- 58 g melted butter (1/4 cup)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 pints blueberries (washed and dried)
- Extra melted butter for cooking
- Maple syrup, for serving
- Extra blueberries and butter, for serving
Instructions
- In a large bowl, whisk together all dry ingredients until well combined and lump-free.
- If using pancake mix, shake well before measuring and use the correct amount.
- If separating eggs, whisk egg whites in a clean bowl until soft peaks form and set aside.
- In another bowl, whisk together remaining wet ingredients until smooth.
- Combine half the wet mixture with the dry ingredients, mix gently, then add the rest and mix until just combined.
- If using whipped egg whites, gently fold them into the batter in two additions.
- Let the batter rest for 5 minutes while preheating the griddle to medium heat.
- Brush the griddle with melted butter.
- Pour about 1/2 cup batter per pancake onto the griddle without spreading.
- Sprinkle blueberries over each pancake.
- Cook for about 3 minutes until edges set and bottom is golden.
- Flip and cook another 3–4 minutes until golden brown.
- Transfer to a wire rack and keep warm while finishing the rest.
- Serve warm with maple syrup, extra blueberries, and butter.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- Folding in egg whites adds extra fluffiness but is optional.
- Letting the batter rest improves texture.
- Keep cooked pancakes warm in a low oven if needed.
- Substitute frozen blueberries if fresh are unavailable; do not thaw before use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 380 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 85 mg
